Ingredients

• 2.33 cups all-purpose flour
• 1.25 cups white sugar
• 0.33 cups unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 1 cup sour cream
• 0.5 cups milk
• 0.33 cups vegetable oil
• 2 eggs , beaten
• 1 teaspoon almond extract
• 1.5 cups fresh dark sweet cherries , pitted and chopped
• 1 cup miniature semisweet chocolate chips

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
2. 2 Stir together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl; make a well in the center and set aside.
3. 3 Whisk together sour cream, milk, vegetable oil, eggs, and almond extract in a separate bowl until evenly blended. Pour sour cream mixture into the well; stir in flour mixture until just combined. Fold in cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool in pan on a wire rack for 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.

Nutrition per serving