Chocolate Cherry Muffins
Indulge your sweet tooth with these moist and decadent Chocolate Cherry Muffins—where rich, velvety cocoa meets bursts of juicy cherries and pockets of melted chocolate chips in every bite. Perfect for breakfast, dessert, or a midday treat, these muffins are easy to whip up in just under 35 minutes, making them an ideal recipe for busy mornings or last-minute baking. The use of tangy buttermilk ensures an ultra-tender crumb, while fresh or frozen cherries add natural sweetness and a pop of color. Finished with a light dusting of powdered sugar, these bakery-style muffins are both visually stunning and irresistibly delicious. Whether you’re hosting brunch or simply treating yourself, these chocolate cherry delights are sure to impress!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.75 cup buttermilk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 1 cup chopped fresh or frozen cherries (pitted)
- 0.5 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-count muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined, being careful not to overmix. The batter will be slightly thick.
Fold in the chopped cherries and chocolate chips until evenly distributed.
Using a spoon or ice cream scoop, evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
If desired, dust the tops of the cooled muffins with powdered sugar before serving.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 20.2 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
