Makes 12 / prep 20 mins / bake 15-20 minutes

This is a darker and more indulgent variation of my favourite basic muffi­n recipe. It’s perfect for special occasions and particularly good at Christmas.

Ingredients

• 200g unsalted butter, softened
• 150g caster sugar
• 4 medium eggs
• 200g strong white bread flour
• 1½ tsp baking powder
• Pinch of salt
• Splash of milk
• 150g good-quality dark chocolate, chopped
• 470g jar pitted morello cherries, drained

Method

1. Heat your oven to 200°C. Put 12 paper cases in a mu­ffin tray or line the muffi­n moulds with scrunched squares of baking parchment.
   
   
2. Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time. Sift the flour, baking powder and salt together over the mixture and fold in lightly, with the milk, until only just combined; do not overwork. Add the chocolate and two-thirds of the cherries and fold in, again until just combined.
   
   
3. Distribute the mixture evenly between the paper cases and press the remaining cherries into the surface. Bake for 15-20 minutes until the muffi­ns are firm and spring back when gently pressed.