Cherry Mocha Muffins

This recipe is adapted from the Better Crocker Recipe Mocha Muffins.  After reading the reviews I decided to add a little extra flavor to the recipe..turned out great.  Just remember to be generous with the coffee crystals!

2       cups Gold Medal™ all-purpose flour

2       tablespoons unsweetened baking cocoa

2 1/2 teaspoons baking powder

1/2    teaspoon salt

1/4    teaspoon Cinnamon 

1/4    teaspoon Nutmeg

1/2    teaspoon Almond Extract

1/3    cup packed brown sugar

1       cup milk

1/3    cup vegetable oil

1       generous tablespoon instant coffee granules or crystals

1       egg

1/2    cup dried cherries diced

1/2    cup semisweet chocolate chunks or chips (optional)

Heat oven to 400ºF. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
In medium bowl, mix flour, cocoa, baking powder, cinnamon, nutmeg and salt; set aside. In large bowl, beat brown sugar, almond extract, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chunks. Divide batter evenly among muffin cups.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Drizzle muffins with a mixture of a teaspoon or two of brewed coffee and a spoonful of Betty Crocker® chocolate frosting.