Amaretto Cherry Muffin

Preheat the oven to 160°C (fan) and line a muffin tin with paper liners.

Let the sour cherries drain well and halve them. Roughly chop the chocolate.

In a bowl, mix the flour, salt, baking powder, baking soda and sugar. Add the chocolate and cherries and toss briefly to combine.

In a second bowl, whisk the egg, oil, milk and Amaretto briefly until frothy.

Add the dry ingredients to the wet ingredients and fold in only until no dry streaks of flour remain.

Spoon the batter evenly into the liners, filling each about two-thirds full.

Bake the muffins for about 20–25 minutes until golden brown and a skewer comes out mostly clean.

Let the muffins rest in the tin for 5 minutes, then remove them from the liners and cool completely on a wire rack.

Decorate the cooled muffins as desired.