Schoko-Kirsch-Muffins (Chocolate Cherry Muffins)

Ingredients

• 2 cups All-Purpose Flour
• 0.5 cup Cocoa Powder
• 1 tsp Baking Soda
• 0.5 tsp Salt
• 1 cup Sugar
• 1 cup Unsweetened Applesauce
• 0.5 cup Sunflower Oil
• 1 cup Dairy-Free Milk
• 1 tsp Apple Cider Vinegar
• 1 tsp Vanilla Extract
• 1 cup Cherries

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Line a 12-cup muffin tin with paper liners.
2. 2In a large bowl, whisk together the 2 cups of All-Purpose Flour, 0.5 cup Cocoa Powder, 1 tsp Baking Soda, and 0.5 tsp Salt until well combined.
3. 3In a separate medium bowl, combine the 1 cup Sugar, 1 cup Unsweetened Applesauce, 0.5 cup Sunflower Oil, 1 cup Dairy-Free Milk, 1 tsp Apple Cider Vinegar, and 1 tsp Vanilla Extract. Whisk until smooth.
4. 4Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few small lumps are okay.
5. 5Gently fold in the 1 cup Cherries until they are evenly distributed throughout the batter.
6. 6Divide the batter evenly among the 12 prepared muffin liners, filling each about 2/3 full.
7. 7Bake for 20-25 minutes. The muffins are done when a toothpick inserted into the center of a muffin comes out clean.
8. 8Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely.

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