Double Chocolate Cherry Muffin

Overview

Double Chocolate Cherry Muffins cut in half

Double Chocolate Cherry Muffins

By Amy // Posted Dec 19, 2021 // Category Muffins

Cherries are available in abundance so it’s the perfect time to make my Double Chocolate Cherry Muffins.

It has a moist chocolate muffin base that is filled with some milk chocolate and ripe cherries. The milk chocolate gives the muffins a nice sweetness and the cherries become a little jamlike and add a beautiful sourness to the muffins.

This is such a delicious and gourmet muffin to make. It’s not complicated to make and should take around 45 minutes to prepare and bake.

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tips

1. Ingredients

You should try to use room temperature eggs and buttermilk so that the cold ingredients don’t alter the overall baking time of your bake. The kirsch (cherry liqueur) in the recipe is optional. Dusting the muffins with some icing sugar before serving is optional.

2. Equipment

I used a Wiltshire 12 Cup Muffin Tin for this recipe. Also, you need some muffin liners but you can just spray the muffin tin with some oil spray instead. You also need a large mixing bowl, a large bowl, a whisk and a spatula. If you want to dust the muffins with icing sugar, you’d need a small sieve.

3. How do you pit cherries?

If you don’t have a pitter, you can use a stick like a chopstick instead. Push the stick down the middle of the cherry, starting where the stem goes until you hit the pit, then push the pit out. Alternatively, you can make an incision down half of the cherry and use your fingers to get the pit out. I’d recommend using gloves when pitting and chopping the cherries as it can stain your hand for days if you don’t. Also, remember that 2/3 of the chopped cherries goes into the muffin batter and 1/3 is used for the topping.

4. Don’t overmix

Please be careful not to overmix the muffin batter. When you add the wet ingredients to the dry ones, you just need to gently fold the ingredients together while scraping the sides and bottom. When the ingredients have just come together, add the milk chocolate chips and the chopped cherries and gently fold again until the added ingredients have been well dispersed throughout the batter. 

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase

RatingDifficultyBeginner

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Yields9 Servings
Prep Time20 minsCook Time22 minsTotal Time42 mins

 200 g self-raising flour
 25 g cocoa powder (1/4cup)
 150 g caster sugar
 50 ml neutral vegetable oil
 140 ml buttermilk, at room temperature
 1 egg, at room temperature
 1 tsp vanilla extract
 1 tbsp kirsch (cherry liqueur, optional)
 170 g milk chocolate chips (1cup)
 225 g cherries, pitted and chopped (1 1/2cups) (2/3 for batter and 1/3 for topping)
 icing sugar to dust muffins (optional)

1

Preheat the oven to 200 C (390 F). Spray a muffin tin with some neutral oil or line it with some muffin liners.

2

Prepare the dry ingredients. In a large mixing bowl, whisk the flour, sugar and cocoa powder together. Set aside.

3

Prepare the wet ingredients. Combine the buttermilk, oil, egg, vanilla extract, and kirsch together in a large bowl. Stir together well with a whisk or a fork.

4

Make a well in the centre of the dry ingredients. Place the wet ingredients in the middle of the well and then fold together gently. Do not over-mix. Add two thirds 2/3 of the chopped cherries and the chocolate chips into the batter and fold gently until evenly dispersed.

5

Spoon the muffin batter equally into the prepared muffin tin, you should fill around 9. Top with the remaining chopped cherries. Bake the muffins for around 22-25 minutes or until a skewer comes out clean. Muffins also should spring back after pressed in the centre. Transfer to a cooling rack and serve when at room temperature. Dust with some icing sugar.

6

Store in an airtight container at room temperature for 2-3 days. Up to a week in the fridge.

Ingredients

 200 g self-raising flour
 25 g cocoa powder (1/4cup)
 150 g caster sugar
 50 ml neutral vegetable oil
 140 ml buttermilk, at room temperature
 1 egg, at room temperature
 1 tsp vanilla extract
 1 tbsp kirsch (cherry liqueur, optional)
 170 g milk chocolate chips (1cup)
 225 g cherries, pitted and chopped (1 1/2cups) (2/3 for batter and 1/3 for topping)
 icing sugar to dust muffins (optional)

Directions

1

Preheat the oven to 200 C (390 F). Spray a muffin tin with some neutral oil or line it with some muffin liners.

2

Prepare the dry ingredients. In a large mixing bowl, whisk the flour, sugar and cocoa powder together. Set aside.

3

Prepare the wet ingredients. Combine the buttermilk, oil, egg, vanilla extract, and kirsch together in a large bowl. Stir together well with a whisk or a fork.

4

Make a well in the centre of the dry ingredients. Place the wet ingredients in the middle of the well and then fold together gently. Do not over-mix. Add two thirds 2/3 of the chopped cherries and the chocolate chips into the batter and fold gently until evenly dispersed.

5

Spoon the muffin batter equally into the prepared muffin tin, you should fill around 9. Top with the remaining chopped cherries. Bake the muffins for around 22-25 minutes or until a skewer comes out clean. Muffins also should spring back after pressed in the centre. Transfer to a cooling rack and serve when at room temperature. Dust with some icing sugar.

6

Store in an airtight container at room temperature for 2-3 days. Up to a week in the fridge.

Double Chocolate Cherry Muffin
Nutrition Facts

Servings 9


Amount Per Serving
Calories 305
% Daily Value *
Total Fat 9.3g15%
Saturated Fat 1.5g8%
Cholesterol 1mg1%
Sodium 89mg4%
Potassium 186mg6%
Total Carbohydrate 53g18%
Dietary Fiber 2.5g10%
Sugars 19.8g
Protein 4.7g10%

Calcium 32%
Iron 12%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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