Prep Time 10m
Cook Time 15m
Ready Time 30m
Yield 6 muffins

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 3 tablespoons Crisco® Pure Vegetable Oil
  • 2 tablespoons milk
  • 2/3 cup Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves
  • 1/4 teaspoon almond extract
  • 1 tablespoon miniature chocolate chips
Preparation Directions
  • Step 1Heat oven to 375°F. Coat 6 muffin cups with no-stick cooking spray.
  • Step 2Combine flour, cocoa, baking powder and salt in large bowl. Beat egg in small bowl. Blend in oil, milk, preserves and almond extract. Stir egg mixture into flour mixture just until moistened. Divide batter evenly in prepared muffin cups. Sprinkle with chocolate chips.
  • Step 3Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes. Run a knife around edge of each muffin before removing from pan.
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