Dark Chocolate Cherry Muffins
Indulge in the decadent combination of rich cocoa, juicy cherries, and luscious dark chocolate chunks with these Dark Chocolate Cherry Muffins. Perfectly moist and bursting with flavor, these muffins make for an irresistible sweet treat or an elevated breakfast option. The tender crumb is achieved by incorporating buttermilk and vegetable oil, while the natural tartness of cherries balances the deep, bittersweet notes of dark chocolate. Made in just 35 minutes from start to finish, these muffins are easy to prepare and guaranteed to impress. Whether served warm right out of the oven or saved for later, they’re a delectable creation that tastes as good as it looks. Ideal for chocolate lovers and fruit enthusiasts alike, these muffins are sure to become a go-to crowd-pleaser!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Vegetable oil
- 0.75 cups Buttermilk
- 1 cups Dark chocolate chunks
- 1.5 cups Fresh or frozen pitted cherries, halved
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Stir to combine evenly and set aside.
In another mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla extract, vegetable oil, and buttermilk until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, gently folding with a spatula until just combined. Be careful not to overmix.
Gently fold in the dark chocolate chunks and cherries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
4450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 630.3 g | 229% | |
| Dietary Fiber | 70.1 g | 250% | |
| Total Sugars | 356.0 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 685 mg | 53% | |
| Iron | 60.4 mg | 336% | |
| Potassium | 4717 mg | 100% | |
*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.
