3 oz. bittersweet chocolate, finely chopped
3 tbsp. unsalted butter, cut into small pieces
1⁄4 c. all-purpose flour
1⁄4 tsp. baking powder
1⁄8 tsp. salt
1 egg
1⁄3 c. sugar
1⁄2 tsp. vanilla extract
1⁄3 c. dried cherries
Preheat oven to 325 degrees. Grease a 6-cup muffin pan.
In a small heatproof bowl, combine the chocolate and butter. Set the bowl over, but not touching, simmering water in a small saucepan and melt the chocolate and butter, stirring occasionally, until smooth and blended. Let cool slightly.
In another small bowl, stir together the flour, baking powder and salt. In a separate bowl, whisk together the egg, sugar and vanilla until light in color and doubled in volume. Whisk in the chocolate mixture and then the flour mixture until just combined – over beating will make the muffins tough. Stir in the dried cherries. Divide the batter evenly in the prepared pan and smooth the tops. Bake until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached, about 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Remove the muffins from the pan and set on the rack. Serve warm. Makes 6 muffins.
