Chocolate Cherry Nut Muffins
Indulge in the rich, decadent flavors of Chocolate Cherry Nut Muffins—a delightful fusion of chocolatey goodness, tart dried cherries, and crunchy nuts, all baked to perfection. These muffins are the perfect balance of sweet and savory, thanks to the addition of cocoa powder, chocolate chips, and a buttermilk-based batter that keeps them irresistibly moist. The dried cherries bring a pop of tangy sweetness, while the chopped nuts add a satisfying crunch to every bite. Ready in just 35 minutes, this recipe is simple to whip up and ideal for breakfast, brunch, or a grab-and-go snack. Whether you're serving them fresh out of the oven or saving them for later, these muffins are sure to be a hit with anyone who loves the combination of chocolate and fruit. Perfectly portable and easily customizable, they’re a must-have for your baking repertoire!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Buttermilk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.75 cup Dried cherries
- 0.5 cup Chopped nuts (e.g., walnuts or pecans)
- 0.5 cup Chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and egg until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a rubber spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the dried cherries, chopped nuts, and chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.6 g | 206% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 37.1 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2499 mg | 109% | |
| Total Carbohydrate | 511.4 g | 186% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 257.9 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 593 mg | 46% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 3172 mg | 68% | |
*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.
