Cherries and chocolate combine together in this decadent cherry muffin recipe to give you a treat that will leave you reaching for a second one! The cherries are found throughout the double chocolate muffin so every bite is as good as the last and the muffin top is incredible with a slight “crust”.
If you have an abundance of cherries that are staring at you from the counter just begging to be turned into something scrumptious then you NEED to make this muffin recipe STAT! They aren’t overly sweet which makes them a nice option for any time of day when you want a little treat.
First Published: July 2019 Last Updated: May 9, 2020
Chocolate and cherries and chocolate oh my!
It’s no secret that I am a recent groupie to the cherry train, up until last year I would not eat anything that had a cherry in it, on it or garnished with it! I know, I know, took me long enough right? The good thing with being a late cherry lover is that when they are in season I am obsessed with using them any way I can and then sharing tasty recipes like this one and my Cherry Coffee Cake with ya’ll … you’re welcome.
I intentionally got the biggest bag of cherries I could find so I could play around with this recipe and make sure it was the perfect balance of chocolate and cherry, and thankfully it only took a couple of attempts (I don’t think my waistline would’ve been happy with many more!).
So whether you are new to the cherry loving train like me, or have loved them all your life, grab everything you need to make this incredible cherry muffin and let’s get going.
Frequently asked questions
As with all our recipes I like to give a little insight into some things that may come up as a question as you go along! My hope is that it will make the process as easy as possible and get that muffin in your tummy sooner.
How do you pit cherries without a pitter?
Pitting cherries is no fun task, even if you have a pitter. But I am here to tell you that there are a couple of tricks to make it a little bit smoother, though no less messy, you will still have red fingers when you’re done!
My favorite method for pitting my cherries is to use a paring knife to cut the cherry in half and then pop the pit out (if the cherry is soft enough just gently squeeze it, if not then use the paring knife to get under the pit and pop it out). The nice thing about this method is that your cherries are then cut and ready to be used in this recipe.
How do i make my muffins fluffy?
There are two main things I want to tell you to ensure you get a fluffy muffin, and the same goes for a cookie or pancake recipe as well so pay attention. DO NOT over mix your batter…like ever! Once your ingredients are just combined (meaning that you no longer see streaks of flour throughout) it is done…stop mixing and leave it be!
Secondly, always, I repeat, ALWAYS use a fresh baking soda/powder depending on what your recipe calls for. If your current one has been in the back of your cupboard for longer than you can remember it is time to replace it. I always transfer mine to a tightly sealed glass container to keep it fresh for longer.
Can chocolate muffins be frozen?
You better believe they can! One of the nice things about muffin recipes is their adaptability and ability to hold their freshness even after being frozen. You will want to make sure you wrap them in plastic wrap first and then transfer them to a sealed container to keep them super fresh. I would recommend no longer than 3-4 months in the freezer, and when ready to eat them be sure to take them out a few hours in advance to bring them up to room temperature (though we have used the microwave in a pinch when we just couldn’t wait)!
Another nice thing about muffin batter is that it can be frozen in its uncooked state as well. Again, place it in a well sealed container and keep it in the freezer for up to 3 months. Before you bake them you will need to bring it up to temperate in the fridge so that it is workable.
Be sure to PIN this muffin recipe so you have it for later!
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As I mentioned above I prefer to use a good paring knife for pitting my cherries, it’s a kitchen tool everyone should have! There are so many uses for it that it is worth investing in a couple of these for your stock.
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- 2 cups Flour, AP
- 1 cup Sugar, Granulated
- 1/2 cup Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Sea/Kosher Salt
- 1/2 cup Vegetable Oil
- 1 cup Milk
- 2 lg Eggs
- 1 tsp Vanilla Extract
- 1 cup Cherries, Pitted & Chopped - abut 2 lg handfuls
- 1.5 cups Milk Chocolate Chips
- Preheat oven to 375 F and line muffin tin with paper liners (we do 12 at a time and the other 6 afterwards)
- In a bowl whisk together your flour, cocoa powder, baking soda, baking powder, and salt.
- In stand mixer (or with a hand mixer) beat the oil with eggs and sugar. Add in milk and vanilla and mix well
- Add your dry mixture to the wet and mix until just combined. Add in cherries and chocolate chips and gently fold them in.
- Using a medium cookie scoop fill muffin cups just over 3/4 full. Bake for 15-18 minutes (keep an eye on them and pull when a toothpick comes out clean of batter)
Serving Size:1 grams
Amount Per Serving: Calories: 252Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 25mgSodium: 175mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 4g
Please note; nutrition values are not always 100% accurate
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