Black Forest Cherry Coffee Top Muffins

Preheat the oven to 200 °C/400 °F (convection oven 180 °C). Carefully grease the wells of the muffin pan or line with paper cups.

Wash the fresh cherries. Put 12 big cherries (with stems, if desired) aside for the decoration. Pit the remaining cherries (approx. 200 g) and cut them in small pieces. Drain the preserved cherries in a sieve. Set aside 12 big cherries for garnish.

In a medium bowl, combine the flour with the baking powder, baking soda, cocoa powder, the chocolate chips and the cherries. Mix well.

In another large bowl, whisk egg lightly. Then add the sugar, oil or butter, sour cream or buttermilk and blend well. Finally, add the dry ingredients and stir just until they are moist.

Using an ice cream scoop, fill half of the batter into the muffin pan. Then top each with 1 tsp. of the cherry jam or filling on top of the batter and top with the remaining batter.

Bake in hot oven at 180 °C/350 °F (convection oven at 160 °C) in the middle rack for 20-25 minutes. Let the muffins rest in the baking pan for 5-10 minutes, then remove and let cool only slightly (!) on a cooling rack.

Drizzle the warm muffins with the kirsch, then leave to cool.

Whip the cream until stiff. Carefully fold in the kirsch and powdered sugar. Fill the cream into a piping bag with a large opening and decorate the Top Muffins with it. Place 1 cherry on each of the cream dots and sprinkle with chocolate chips or sprinkles.

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