Chocolate Cherry Muffins

Make the cherry confit: combine cherries, sugar, starch, and water in a saucepan.

Simmer over low heat, stirring constantly, until thickened.

Transfer the confit to a shallow dish, cover with plastic wrap directly on the surface, and refrigerate until completely chilled.

For the batter, whisk together eggs, sugar, vegetable oil, milk, and sour cream in a bowl until smooth.

Sift the dry ingredients: flour, cocoa powder, baking powder, and salt.

Mix the batter until uniform.

Fold in the starch-coated cherries and chocolate.

Line muffin tins with tall parchment paper liners and fill them with the batter.

Bake at 200°C for 5 minutes, then drop the temperature to 180°C and bake for another 20–22 minutes.

Check for doneness with a wooden skewer and let the muffins cool.

For the ganache, melt dark chocolate and heavy cream in the microwave in short bursts until smooth.