Dark Chocolate Cherry Muffins Recipe

Indulge in these heavenly Dark Chocolate Cherry Muffins! Frustrated with lackluster chocolate muffin recipes? This recipe delivers a moist, lighter-than-air crumb with intensely rich chocolate flavor and juicy cherries. Similar to a cupcake in texture, but with a delightful muffin crown, these are pure chocolate dream deliciousness! Perfect for breakfast, brunch, or an afternoon treat.

Prep Time 20 mins
Cook Time 32 mins
Calories 329.9 kcal
Protein 11g
Rating 5.0 (2 Reviews)
Dark Chocolate Cherry Muffins 29

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dark Chocolate Cherry Muffins

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How to Make Dark Chocolate Cherry Muffins

  1. Preheat oven to 350°F (180°C). Line a muffin tin with 5 paper liners or grease the cups.
  2. Place 1 cup fresh or frozen cherries in a small bowl and cover with boiling water.
  3. Let the cherries rehydrate for 5-10 minutes. Drain well and pat dry with paper towels.
  4. Chop the cherries into small pieces and set aside.
  5. In a microwave-safe bowl, melt 6 ounces (170g) semi-sweet chocolate and 4 tablespoons (57g) unsalted butter on low/medium power, stirring at 30-second intervals until smooth.
  6. Set aside to cool slightly.
  7. In a small bowl, combine 2 tablespoons brown sugar and 1/2 teaspoon ground cinnamon. Set aside.
  8. In a large bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
  9. Add 1/2 cup (100g) granulated sugar to the dry ingredients and make a well in the center.
  10. In a separate bowl, whisk together 1 large egg, 1/2 cup (120ml) buttermilk, 1/4 cup (60g) sour cream, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
  11. Gradually add the wet ingredients to the cooled chocolate mixture, whisking until smooth and evenly colored.
  12. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
  13. Fold in the chopped cherries.
  14. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
  15. Sprinkle each muffin with the brown sugar and cinnamon mixture.
  16. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. (Note: Baking time may vary depending on your oven and muffin tin size. My recipe uses a Chicago Metallic pan, which produces larger muffins).
  17. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

93g

Fat

51g

Carbs

14g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Cupcakes Breads Desserts Easy Picnic Muffins Cakes Chocolate Brown Bag Quick Breads Brunch Taste Mood Sweet To Go