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Donna R. Luis

Chocolate Cherry Muffins

Light, fluffy chocolate muffins packed with tart cherries and semi-sweet chocolate chips. Dutch-process cocoa gives them a rich chocolate flavor, while buttermilk helps create a tender texture. They are simple to prepare and make a delicious breakfast or coffee-time snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla
Sweeteners
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar lightly packed
Mix-Ins
  • 1 cup heaping sour cherries halved
  • 1/2 cup semi-sweet chocolate chips

Equipment

  • 12-cup muffin tin
  • Paper muffin liners or non-stick cooking spray
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Wire cooling rack
  • Toothpick

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F.
  2. Prepare the Muffin Tin: Line a muffin tin with paper liners or lightly coat it with non-stick cooking spray, then set it aside.
  3. Combine the Dry Ingredients: In a large bowl, whisk together the flour, Dutch-process cocoa powder, baking powder, baking soda, and salt until the ingredients are evenly combined.
  4. Mix the Wet Ingredients: In a separate bowl, whisk together the canola oil, buttermilk, eggs, vanilla, granulated sugar, and lightly packed brown sugar until smooth and well combined.
  5. Make the Batter: Pour the wet mixture into the bowl of dry ingredients and stir just until the ingredients are combined.
    Do not be concerned if the batter is quite thin.
  6. Add the Cherries: Gently fold the halved sour cherries into the batter until they are distributed throughout.
  7. Add the Chocolate Chips: Fold in the semi-sweet chocolate chips, mixing gently to distribute them throughout the batter.
  8. Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups.
  9. Bake the Muffins: Bake at 350°F for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Cool in the Pan: Allow the muffins to cool in the muffin tin for 5 minutes.
  11. Finish Cooling: Transfer the muffins to a wire rack and allow them to cool completely.

Notes

  • The muffin batter is naturally quite thin, so there is no need to add extra flour.
  • Sour cherries are preferred because their tart flavor balances the sweetness of the chocolate.
  • Sweet cherries can also be used if preferred.
  • Frozen cherries work well and do not need to be thawed before adding them to the batter.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.