Susan Bakes…For Blake Bakes!

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You heard me right…I am now an Official Blake Baker, and this recipe is being featured there today. So go check it out, as I feel sure you’ll find lots of other great recipes to try!

So What did I prepare for my first Blake Bakes post?

Chocolate. For Breakfast.

That’s right…You CAN have chocolate for breakfast. Why not? These muffins are a delicious way to start the day…or end it! 3 kinds of chocolate combined with fresh, sweet cherries and a little cream cheese just screams EAT ME!

I had to come up with a recipe to really make my Blake Bakes entrance noticeable, you know? Thus, the Triple Chocolate Cherry Muffin was created. Filled with a smooth dollop of sweetened cream cheese, this flavorful muffin is just the right amount of sweet without making your poor teeth ache! Make these for your next Sunday Brunch or impress those visiting in-laws with this muffin…you’ll be glad you did…they’re so easy and yet so decadent!

Triple Chocolate Cherry Muffins

(an original recipe by DoughMessTic)

For the Muffins:

  • 1 3/4 cups AP Flour
  • 1/2 cup granulated sugar
  • 2 Tablespoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 4 Tablesoons Melted Butter
  • 4 ounces chopped Bittersweet Chocolate
  • 1/4 cup Unsweetened Chocolate Powder
  • 2 Tablespoons Sweetened Chocolate Powder
  • 1/2 cup Sweet Cherries, pitted and chopped
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Milk
  • 1/2 cup Cherry PreservesFor the Filling
  • 4 ounces softened Cream Cheese
  • 3 Tablespoons Granulated Sugar

Directions:

  1. Preheat oven to 375 and arrange a rack in the center.
  2. Combine Cream Cheese and 3 T. sugar until smooth. Set aside.
  3. Combine butter and chopped chocolate in Microwaveable bowl and melt until combined and creamy. (Approximately 30 seconds in the Microwave will do it.) Set aside.
  4. Combine all dry ingredients in large bowl. In separate bowl, whisk egg with vanilla and milk. When well combined, add to dry ingredients, along with melted chocolate and chopped cherries. Mix only until just combined. Stir in preserves.
  5. Grease or line muffin pan placed on top of a baking sheet. Divide approximately 3/4ths of batter (it is quite thick) into equal portions and fill tins. (6 Texas Sized or 12 Regular Size) Then dollop spoonfuls of the cream cheese mixture into the center of each muffin, followed by the remaining batter. Sprinkle with coarse sugar (optional) and bake until toothpick comes out clean. (roughly 27 minutes for Texas Sized, 21 minutes for regular muffins.)
  6. Allow to cool in pans for 10 minutes, then serve warm or at room temperature (if you can wait that long!) Enjoy!

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