6 T. butter

3 oz. baking chocolate

3 oz. semisweet chocolate chips

2 c. flour

2 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. milk

1/2 c. sour cream

2 eggs

1 t. vanilla

1 t. almond extract

1 c. canned sour cherries, drained and chopped

Preheat oven to 400º F.

Melt together the butter, baking chocolate and semisweet chocolate in the microwave. Set aside to let cool for ~10 min.

Combine dry ingredients (flour, baking powder, baking soda, salt) in a large bowl.

In a small bowl, combine the wet ingredients (milk, sour cream, eggs, vanilla, almond extract). Pour the wet ingredients into the dry ingredients. Pour in the melted chocolate and butter and stir until just combined. Stir in the chopped cherries.

Pour into muffin tins lined with muffin papers and bake for 20-25 minutes.

The Ultimate Muffin Book, pp. 36-37

Yield: 19 muffins

Note: These could be a little sweeter. Next time, add 1/2 c. sugar to the muffins.