Cherry Chocolate Muffins are made with sweet and juicy fresh cherries. Deliciously moist bakery-style muffins that are perfect for breakfast or dessert!
These Cherry Chocolate Muffins are made with basic ingredients that are likely in your pantry right now! These muffins are easy to make and taste like they just came straight from a bakery. You can make 12 regular-sized muffins or 36 mini muffins with this recipe.
CHERRY CHOCOLATE MUFFINS
Chocolate Cherry Muffins are made with flour, sugar, baking powder, and a few other basic ingredients. Fold in some fresh cherries and these delicious chocolate cherry muffins are ready to bake and eat! If you would like to add some more chocolate, you can add semi-sweet chocolate chips to the batter as well.
TIPS AND TRICKS FOR MAKING PERFECT MUFFINS!
To help you create the most sensational and delicious muffins you have ever tasted, here are a few tips!
- One of the most important rules for making muffins is to not over mix the batter! Mix until just barely combined. Resist the urge to stir the batter until it is lump-free. For the best results, you want the batter to be a bit lumpy and thick. Only mix by hand, don’t use a mixer! A spatula or large wooden spoon works great.
- Mix the wet and dry ingredients separately. This step helps to prevent the batter from being over-mixed. When you add the dry ingredients to the wet, each has already been mixed and you will not need to stir very much to combine the two.
- After the muffins have been baked, be sure to let them cool in the muffin pan for about 5 minutes. This is a great rule to follow, especially if the muffins are not in paper liners. Letting them cool will prevent them from falling apart as you remove them. Make sure to remove them after the 5 minutes, because they could get soggy in the pan if left to cool in the pan for too long.
Ingredients in Cherry Chocolate Muffins
Flour – All-purpose flour works best in this recipe. You can swap it out with a gluten-free substitute if needed. You can also use wheat flour or oat flour, but the consistency of the muffins will be more dense.
Sugar – One cup of sugar provides all the sweetness you need in this muffin recipe.
Cocoa powder – Unsweetened cocoa powder gives these muffins the rich, chocolate flavor.
Baking powder – This is the leavening agent in the muffins. For best results, make sure your baking powder isn’t old or expired.
Salt – Just a little bit of salt helps all of the other flavors to pop.
Milk – Any type of milk will work, even non-dairy alternatives. For richer muffins, use whole milk.
Oil – Vegetable oil or canola oil work great, but I usually use coconut oil in baked goods. If you use coconut oil, make sure it is melted before adding to the recipe.
Egg – One large egg will help to bind all of the other ingredients together.
Vanilla – The higher the quality of the vanilla, the better.
Cherries – Fresh cherries work the best, but frozen cherries work well too. Make sure the cherries are pitted and halved before adding to the muffin batter.
How to make Cherry Chocolate Muffins
Preheat the oven to 350°F. Line a 12-hole muffin tin with paper muffin liners and set aside. If you don’t want to use liners, make sure to coat each hole in the muffin tin with non-stick cooking spray.
MIX THE DRY INGREDIENTS
Add the flour, sugar, cocoa powder, baking powder, and salt to a large mixing bowl. Whisk until well combined and set aside.
MIX THE WET INGREDIENTS
In a smaller bowl, add the milk, oil, egg, and vanilla extract. Whisk until well combined.
COMBINE ALL INGREDIENTS
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a rubber spatula until just combined. Fold through the halved cherries.
SCOOP THE MUFFINS
Divide the muffin batter between the muffin liners. A muffin scoop works great for this! The cups should be about 3/4 full. If you want to add a few extra halved cherries on top, sprinkle those on right before baking.
BAKE THE MUFFINS
Bake for 20 minutes, or until cooked through. (The muffins are cooked through if they spring back when lightly touched in the middle. The muffins can also be checked with a skewer or toothpick. Insert the skewer or toothpick into the center of a muffin. If the skewer or toothpick comes out clean, the muffins are done.) Allow to cool in the muffin tin for 5 minutes, before transferring to a wire cooling rack to cool completely.
Cherry Chocolate Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup cherries pitted and halved
Instructions
- Preheat the oven to 350°F. Line a 12-hole muffin tin with paper muffin liners and set aside. If you don’t want to use liners, make sure to coat each hole in the muffin tin with non-stick cooking spray.
- MIX THE DRY INGREDIENTS: Add the flour, sugar, cocoa powder, baking powder, and salt to a large mixing bowl. Whisk until well combined and set aside.
- MIX THE WET INGREDIENTS: In a smaller bowl, add the milk, oil, egg, and vanilla extract. Whisk until well combined.
- COMBINE ALL INGREDIENTS: Pour the wet ingredients into the bowl with the dry ingredients. Mix with a rubber spatula until just combined. Fold through the halved cherries.
- SCOOP THE MUFFINS: Divide the muffin batter between the muffin liners. A muffin scoop works great for this! The cups should be about 3/4 full. If you want to add a few extra halved cherries on top, sprinkle those on right before baking.
- BAKE THE MUFFINS: Bake for 20 minutes, or until cooked through. (The muffins are cooked through if they spring back when lightly touched in the middle. The muffins can also be checked with a skewer or toothpick. Insert the skewer or toothpick into the center of a muffin. If the skewer or toothpick comes out clean, the muffins are done.) Allow to cool in the muffin tin for 5 minutes, before transferring to a wire cooling rack to cool completely.
Nutrition
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HOW LONG ARE CHOCOLATE MUFFINS GOOD FOR?
I recommend eating these muffins within a couple of days for the best-tasting results. You can keep them stored in an airtight container at room temperature for up to 3-5 days.
CAN I FREEZE THESE MUFFINS?
Yes, these muffins can be frozen. Simply place them in an airtight container and freeze for up to 3 months. Thaw before eating by placing a muffin (or more) on the counter for about 30 minutes to come to room temperature.
CAN YOU MAKE MINI MUFFINS INSTEAD?
Regular muffin recipes are easy to convert to mini muffins. If a muffin recipe yields 12 regular-sized muffins, it will make 36 mini muffins. You just need to make sure to reduce the baking time for the mini muffins. Bake the mini muffins at 350° for about 10-12 minutes.
MORE DELICIOUS MUFFIN RECIPES TO TRY:
- BROWN SUGAR PECAN PUMPKIN MUFFINS
- CINNAMON SUGAR DONUT MUFFINS
- PUMPKIN BANANA MUFFINS
- HIGH PROTEIN DOUBLE BERRY MUFFINS
- BANANA CHOCOLATE CHIP MUFFINS
- CARAMEL APPLE CHEESECAKE MUFFINS
- FRENCH TOAST MUFFINS
- DUTCH APPLE MUFFINS
- PEACH MUFFINS
- BLUEBERRY CHEESECAKE MUFFINS
- OATMEAL CHOCOLATE CHIP MUFFINS
- COPYCAT COSTCO CHOCOLATE MUFFINS
- BANANA BREAD MUFFINS
- LEMON RASPBERRY MUFFINS
- DOUBLE BERRY CHEESECAKE MUFFINS
Cherry Chocolate Muffins are made with sweet and juicy fresh cherries. Deliciously moist bakery-style muffins that are perfect for breakfast or dessert!
Taryn says
Moist and flavorful. Will make again!
Jenn says
Chocolate and cherry are a match made in heaven! Loving these flavorful muffins!