Prepare your station.
Preheat your oven to 350°F / 175°C. Generously coat a 12-cup muffin pan with cooking spray or line with paper cups. 2.
Combine the dry .
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. 3.
Mix the wet .
In a large bowl, use an electric mixer on medium speed to beat the eggs and brown sugar for about 1 minute, until smooth and creamy.
Beat in the vanilla, oil, sour cream, and dissolved espresso mixture for another minute. 4.
Combine and fold. With the mixer on its lowest speed, gradually add the flour mixture to the wet , mixing only until just combined—do not overmix. Gently stir in the grated zucchini and cooked quinoa.
Finally, fold in the halved cherries with a spatula. The batter will be very thick and the muffin cups will be full. 5.
Bake to perfection. Spoon the batter evenly into the prepared muffin cups.
Bake for 26 to 28 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 6.
Cool and store.
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Once cool, wrap in plastic and store at room temperature or in the freezer for later.
Don't overmix the batter once you add the flour.
Mix only until the are just combined to avoid developing gluten, which can make the muffins tough.
