1 and 3/4 cups (219g) all-purpose flour, spooned and leveled
1/2 cup (43g) unsweetened cocoa powder
2 teaspoons baking powder
1 large egg, at room temperature
3/4 cup (150g) granulated sugar
1 teaspoon pure vanilla extract
1/4 cup (57g) unsalted butter, melted
1/4 cup (60ml) vegetable oil
1/2 cup (120ml) whipping cream
1 tablespoon fresh lemon juice
1 teaspoon white vinegar
1 cup (180g) chocolate chips
1 cup (140g) fresh or frozen cherries, pitted and halved
Instructions
Preheat: Set oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Make Crumble: In a small bowl, combine flour, sugar, and cold butter. Use your fingers to work the mixture into coarse crumbs. Set aside.
Mix Dry: In a medium bowl, whisk flour, cocoa powder, and baking powder together.
Mix Wet: In a large bowl, whisk egg and sugar until combined. Add melted butter, oil, vanilla, whipping cream, lemon juice, and vinegar. Whisk until smooth.
Combine: Add dry ingredients to wet ingredients. Fold gently with a spatula until just combined. Do not overmix.
Add Mix-Ins: Fold in chocolate chips and cherries gently.
Fill Cups: Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle crumble topping over each muffin.
Bake: Bake for 22-25 minutes until a toothpick inserted in the center comes out with moist crumbs.
Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.