Cherry-Glazed Chocolate Muffins
- Total Time
There's a sweet surprise in each of these moist, cake-like muffins. If cherries are not your thing, we'll show you how to make a java-infused variation.
cooking spray2 spray(s)
all-purpose flour1 ½ cup(s)
unsweetened cocoa powder½ cup(s)
powdered sugar1 cup(s)
baking soda1 tsp
table salt¾ tsp
Neufchâtel cheese¾ cup(s), softened
water1 ¼ cup(s)
vanilla extract1 tsp
unsweetened frozen sour red cherries½ cup(s), pitted, left whole, or cherries jarred in water (about 12 cherries)
salted butter1 tsp, softened
powdered sugar½ cup(s)
vanilla extract¼ tsp
unsweetened frozen sour red cherries⅛ cup(s), pitted, finely chopped or cherries jarred in water (about 3 cherries)
water3 tsp, warm, or more if necessary
- Preheat oven to 350ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
- Sift together flour, cocoa, 1 cup of powdered sugar, baking soda and salt in a medium bowl; set aside.
- Using an electric mixer, cream Neufchatel cheese, about 1/2 cup of warm water and 1 teaspoon of vanilla together in a large bowl until blended.
- With mixer running on slow, add flour mixture in small batches, alternating with remaining 3/4 cup of warm water, until batter is thoroughly blended; add vinegar and mix well.
- Fill each muffin hole with a tablespoon of batter (you’ll have about 1/2 the batter left). Place a whole cherry in center of each muffin hole and top with remaining batter so each hole is about 2/3 to 3/4 full.
- Bake until a toothpick inserted in center of a muffin comes out clean, about 25 to 30 minutes. Cool muffins for 5 minutes in tin and then remove muffins to a wire rack to finish cooling completely.
- While muffins are cooling, make glaze: Combine butter, 1/2 cup of powdered sugar, 1/4 teaspoon of vanilla, 3 chopped cherries and 3 teaspoons of warm water (add another teaspoon of water if glaze is too thick). Spread each cooled muffin with a thin layer of glaze. Yields 1 muffin per serving.