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Double chocolate cherry muffins recipe

Double chocolate cherry muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Chocolate muffins

I love the combination of dark sweet cherries with dark chocolate in these gorgeous muffins.

11 people made this

IngredientsMakes: 12 muffins

  • 300g plain flour
  • 250g caster sugar
  • 30g cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 225g soured cream
  • 120ml milk
  • 80ml vegetable oil
  • 2 eggs, beaten
  • 1 teaspoon almond extract
  • 225g fresh dark sweet cherries, pitted and chopped
  • 175g dark chocolate chips

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat the oven to 200 C / Gas 6. Grease or line a muffin tin with paper baking cases.
  2. Stir together the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and salt in a separate large bowl; make a well in the centre and set aside. Whisk together the soured cream, milk, vegetable oil, eggs and almond extract in a bowl until evenly blended. Pour the soured cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into paper muffin cases, filling half full.
  3. Bake until a skewer inserted into centre of one muffin comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes. Remove from tin and cool completely on wire cooling rack.

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Reviews & ratingsAverage global rating:(105)

Reviews in English (80)

by Sarah Jo

I followed this recipe exact only my assembly of the muffins was different. I wisked together the dry ingredients in small bowl with the chocolate chips (tossing the chocolate chips in with the dry ingredients helps them not to sink to the bottom of the muffin tin) and I combined all the wet ingredients (including the cherries), then folded the dry ingredients carefully into the wet. I did not have a jumbo muffin tin, only regular sized muffin tins. I was able to get 24 biggish muffins out of one recipe, baking them at 350 for 20 minutes. That baking temperature and time has always worked for me while baking muffins. These muffins turned out moist, chocolate-y and just WONDERFUL. My two boys just fell in love with them. My husband didn't say anything but he ate four in one sitting, so they must have been good. The amount of chocolate to cherries and the little chocolate chips was perfect. One of THE best muffins I've ever had. This recipe's a keeper.-25 Jun 2011

by kitty

So moist and delicious, definitely a 10 star muffin recipe. I used plain yogurt in stead of sour cream because that is what I had and I mixed the chocolate chips with the dry ingredients and the cherries with the wet ingredients before folding them together. Will definately make these again-10 Jul 2011

by House of Aqua

I was eager to try something new and thought the combination of chocolate, cherries, and almond extract sounded delicious! I cut the recipe in half using the servings calculator. I tend to generously fill my cupcake pans so I got 5 tasty jumbo muffins. The recipe didn't specify the cherries, so I used maraschino cherries and 60% cacao chips in my muffins. I would make this recipe again!-25 Jun 2011

Healthy Double Chocolate Cherry Muffins

These healthy double chocolate cherry muffins are fast and easy to make. They taste great and are healthy enough for breakfast! Muffin anyone?


  • ¾ cups All-purpose Flour
  • ½ cups Whole Wheat Flour
  • ¼ cups Brown Sugar (lightly Packed)
  • 6 Tablespoons Unsweetened Cocoa Powder
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ¼ cups Mini Semi-sweet Chocolate Chips
  • ¼ cups Dried Cherries
  • 1 cup Buttermilk
  • 1 whole Large Egg
  • 1 whole Large Egg Yolk
  • ¼ cups Canola Oil
  • ½ teaspoons Vanilla


Preheat the oven to 350 F. Lightly spray a 12 cup standard size muffin tin (or a 24 cup mini muffin tin) with cooking spray, or line with paper liners.

In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, cocoa powder, baking soda and salt until well combined. Add the chocolate chips and dried cherries and toss to combine.

In a medium bowl, whisk together the buttermilk, egg, egg yolk, oil and vanilla until well combined. Pour this mixture into the dry ingredients and stir until just mixed. Do not over-mix.

Fill the prepared muffin tin with the batter, dividing it equally between the muffin cups. They will be almost full. Bake for 23-25 minutes for full size muffins, and 16-18 minutes for mini muffins, or until a toothpick inserted in the center of a muffin comes out clean.

Muffins are best the first couple of days after baking them, but store well in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.

Double Chocolate Cherry Muffins


2 1/2 teaspoons baking powder

4 tablespoons cocoa powder

3/5 cup chopped maraschino cherries

1/2 cup white chocolate Chips


In a medium bowl sift flour, baking powder, sugar, cocoa and salt. Add milk and eggs. Fold in cherries and chocolate chips. Line muffin tin with liners and fill cups 3/4 full. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cook 5-10 minutes before serving.


  1. Preheat oven to 350°F. Line two 12-cavity muffin tins with paper liners.
  2. Mix flour, sugar, salt, baking powder, baking soda and cocoa powder in a large bowl. Set aside.
  3. In bowl of a stand mixer, combine the eggs, oil, half and half, almond extract, cream cheese, cherries and syrup and mix until fully combined and well blended.
  4. Add dry ingredients, 1/4 cup at a time, to mixed wet ingredients until combined.
  5. Mix in chocolate chips and dried cranberries.
  6. Pour half way full into muffin pans/cupcake pan.
  7. Bake for 15 to 20 minutes. Cool for 5 minutes.

These are great to enjoy while watching the parades or even packing for your black Friday shopping.

How To Make This Chocolate Muffin Recipe

STEP ONE – Preheat oven to 350 degrees. Line a baking sheet with muffin liners and set aside.

STEP TWO – In a bowl, whisk together the cocoa powder, brown sugar, flour, baking powder, baking soda, and salt.

STEP THREE – In a separate bowl, whisk together the buttermilk, eggs, and vanilla

STEP FOUR – Add the wet ingredients to the dry ingredients and stir in melted butter. Stir the batter just until combined. It is important to avoid overmixing the batter!

STEP FIVE – Fold in chocolate chips and the chopped cherries.

STEP SIX – Divide the batter between the muffin tins and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely before serving.

Healthy Double Chocolate Muffins

This post may contain affiliate links. Please read my disclosure policy.

Quick and easy healthy double chocolate muffins recipe, made with simple ingredients. These low fat chocolate muffins are soft, moist and freeze well too!

It’s not often I find something that’s choco-licious and healthy – but these healthy DOUBLE chocolate muffins hit the mark on both accounts!

You can also call them SKINNY chocolate muffins.

These simple chocolate muffins don’t require much time and the ingredients to prepare…I actually had everything on hand already.

As if this low calorie healthy chocolate muffins recipe wasn’t great enough, you can adjust the recipe to make it even healthier or add a different taste and texture.

Try these moist double chocolate muffins with:

This healthy muffins recipe is GREAT for:

Here are some TIPS for making the best healthy chocolate muffins:

  • Mix the ingredients but DO NOT over mix. Just mix until ingredients are combined and then stop mixing, even if there are lumps.
  • DON’T replace all-purpose flour with any other flour because the texture will change.
  • GREASE your muffin pan with coconut oil for other added health benefits.
  • For bananas, the riper they are, the better and sweeter they are. This also helps use up those brown bananas no one in the house will eat.
  • If you are including any ADD-INS, make sure to add these last and then give the batter one more gentle stir to mix them in. Again, DO NOT over-mix or else you will end up with tough glutonous muffins.
  • Make sure NOT to OVER-FILL your muffin cups so they don’t spill over when baked. I usually fill each cup about ¾ full. This gives them enough room to rise.
  • Use an ice cream scoop to add muffin batter into the cupcake pan. This way, all your muffins will be equal in size.
  • Muffins are best the same day they are made, but you can STORE them in an airtight container at room temperature for another day.

Try these FLAVOR VARIATIONS with the best chocolate chip muffin recipe:

  • Add in ½ cup of nuts. I like to use crushed pecans or walnuts.
  • Make double chocolate orange muffins by adding in 1 tbsp orange zest and add an orange drizzle topping.
  • Make double chocolate cherry muffins by adding in 1/3 cup chopped, dried cherries into the batter. You can also add dried raspberries or cranberries. Make sure to coat them in flour to prevent them from sinking to the bottom of the muffins. Check out this post on how to stop chocolate chips sinking for tips.
  • REPLACE the semisweet chocolate chips with ½ cup of white chocolate chips to make white chocolate muffins .
  • Drizzle a simple raspberry glaze on top of the muffins for double chocolate raspberry muffins .
  • Add a chocolate glaze on top to make TRIPLE chocolate muffins .
  • Try adding in ¾ cup peanut butter for a peanut butter, chocolate chip muffin – mmm! Or you can just spread peanut butter on top of these muffins.
  • How about adding a coffee glaze to the top of these muffins? Check out my mocha syrup recipe.
  • Use a MINI muffin pan to make mini double chocolate muffins from scratch. This way you can eat more than one and not feel guilty because you know they are healthy.

How do you make double chocolate muffins?

Mix together egg, sugar, applesauce, vanilla and bananas. Add flour, baking powder, baking soda, cocoa powder into the wet mixture and mix until just combined. Stir in chocolate chips. Bake and enjoy!

If you liked this easy recipe for double chocolate muffins, you may like some of these other breakfast recipes too:


  • 2 cups all-purpose flour*
  • 1 1/3 cups Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/3 cup cocoa powder
  • 1/2 cup dried cranberries
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup half and half
  • 2 teaspoons almond extract
  • 1 package (8 ounces) cream cheese
  • 1 can (14 ounces) dark cherry in heavy syrup
  • 1 1/2 cups semi chocolate chips

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Healthy Double Chocolate Cherry Muffins

I have been dreaming of a healthy chocolate muffin for ages. Actually, to be exact, a healthy chocolate cherry muffin. The double chocolate part that was attained by adding a few mini chocolate chips wasn&rsquot a necessity, I admit. But more chocolate? It was really a no brainer. Obviously more chocolate is always better. Not healthier I suppose, but you can&rsquot have everything!

Except with these muffins. Because they really ARE healthy. And tasty. And chocolatey. So I&rsquom happy.

Originally I was actually envisioning a healthy black forest cake style muffin, and I still really want to make that happen, but these aren&rsquot really it. I used dried cherries for the cherry part, instead of the pie filling type cherries that are more reminiscent of black forest cake. So, not black forest cake, although I am definitely still planning on making that a thing. But let&rsquos be honest, you add cherry pie filling to a muffin and it&rsquos no longer a healthy muffin, but more of a black forest cupcake. Dried cherries are just healthier.

And easier. These chocolate cherry muffins come together and are in the oven in under 15 minutes. My oven was barely preheated by the time they were ready to go in. You can&rsquot beat that. It&rsquos one of the reasons I love making muffins so much. So fast and easy, and so many options. Plus you can make them as healthy or as decadent as you like. We all know I lean toward making them as healthy as possible, but I figure if I&rsquom making muffins, I want to be able to eat them for breakfast. And snacks. And pretty much whenever I get the hankering for a muffin. And I want to do that guilt free!

These healthy double chocolate cherry muffins are the perfect grab and go breakfast, or a great snack to toss in your kids lunchbox. They&rsquore quite healthy, using whole wheat flour, only 1/4 cup of brown sugar and 1/4 cup of oil for the entire batch, and unsweetened cocoa powder provides the chocolatey taste. There IS a little more sugar in the mini chocolate chips and dried cherries, I admit, but there&rsquos only a quarter cup of each, just enough for a taste without overloading the muffins.

B & the boy!

I somehow missed the first call for the Ratio Rally, which I still find odd given that new year's resolution I had to keep up with my reading. Maybe I have overstretched myself a wee bit?! Never!! :)

That said, each month bloggers will be taking different food items (is items the word I am looking for? probably not but it will have to do), and creating recipes using ratios. Seems sort of self explanatory from the name, doesn't it? Every time I try to explain this ratio thing and how it applies to baking/cooking I get puzzled looks. So, I direct you to the inaugural host, The Gluten Free Girl, who puts it forth much clearly than I do.

This month was muffins or quick breads, and is hosted by Silvana Nardone at Silvana's Kitchen (go there to see all the other yummy muffins and breads that were made). I had the best idea right off the bat. I did not have great success off the bat, which seems to be par for the course for me. So back to the drawing where I spent a lot of time working on my ratio (2 dry, 2 liquid, 1 egg, 1 fat), and finally came up with a combo I liked on paper that was pretty darn close to that ratio.

Ingredients in the house? check.
Recipe set? check.
Baker ready to go? Um. Can I have another week?

I came down with some sort of raging, hacking, sore throat, fever inducing cooties this last week. I spent all day Saturday (the planned baking day) laying on my floor in flannel jammies under two blankets dozing in and out while the younglings played on the Wii. On Sunday night, I finally got that second batch going. Had to wait for my sister to try the "muffin" before deciding I could play this month. This muffin is very dense, rich, and nearly brownie like. Enjoy!

Double Chocolate Cherry Muffins

80 grams teff flour
30 grams sorghum flour
30 grams cocoa powder
60 grams arrowroot starch
110 grams or 3/4 Cup pureed dark sweet cherries
90 grams or 1/2 Cup almond milk (or dairy/non-dairy of your choosing)
1 egg
1/4 Cup + 2 Tablespoons coconut oil, melted
20 drops liquid stevia
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon guar gum

Preheat oven to 350 degrees F. In large mixing bowl, stir together flours, arrowroot starch, and cocoa. Add guar gum and baking soda. Set aside.

It takes approximately 2 individual size applesauce containers of cherries minus a few to make the 3/4 or 110 gram puree. Microwave on high for about 1 minute for each bowl. Add to your food processor a bit at a time until you have the right amount. I saved four to dice and put in the batter for a bit of extra texture. Those little applesauce bowls are good for melting the coconut oil as well.

In a small bowl, whisk together the milk, cherry puree, egg and vanilla. Add to dry ingredients and stir until combined. Add melted coconut oil and chopped cherries. Stir until just combined. The batter will be very thick. Fudge like. :)

Using a small cookie scoop, place batter into mini muffin tins. Bake at 350 for about 30 minutes or until a knife inserted comes out clean. Glaze while warm. Makes about 2 dozen mini muffins.

15-20 frozen cherries
3 Tablespoons powdered sugar
1-3 teaspoons water

Microwave the cherries for 90 seconds. Puree the cherries with the powdered sugar adding water to thin as necessary. Don't worry about random bits of cherry. This is a chunky glaze! Glaze muffins while warm.

Double Chocolate Amish Friendship Bread

This Double Chocolate Amish Friendship Bread recipe is a super easy variation on our original Amish Friendship Bread recipe. Swap chocolate pudding for vanilla pudding, add a quarter cup of cocoa, add a cup of chocolate chips, and omit the cinnamon. It&rsquos that simple!

This post may contain affiliate links. If you click through and make a purchase, the Friendship Bread Kitchen may earn a small commission at no additional cost to you.

Kitchen Friend Tamara Jessee added this fun tip: &ldquoTry a Death By Chocolate variation and use 2 boxes instant chocolate fudge pudding, ¼ cup Hershey Chocolate syrup instead of the cocoa powder. Coat the chocolate chips in flour to prevent them from sinking to the bottom of the pan. This is a very rich bread, like a dessert!&rdquo

Kitchen Friend Ginny Lantz gave the recipe a fudge flavor: &ldquoTry the Chocolate Fudge variation by replacing the 1 cup of oil for 1 cup of butter and increase the cocoa to ½ cup. A mixture of black cocoa and alkalized cocoa adds richness.&rdquo

&ldquoI used half whole wheat flour and half white flour,&rdquo says Kitchen Friend Lucia Cockfield. &ldquoI used soymilk instead of dairy milk, cut the oil down by half and added ½ cup of unsweetened applesauce. For the sugar I used ½ cup regular sugar, and ½ cup of dark brown sugar, and only used 1 small box of pudding. I added the ganache drizzle from the Recipe Box.&rdquo

Kitchen Friend Tammy Deatrich (Mercersburg, PA) added a new flavor combination: &ldquoI omitted the chocolate chips and added 24 crushed miniature chocolate peanut butter cups. A nice peanut butter surprise in every slice!&rdquo

Watch the video: Chocolate Muffins Recipe. sweetco0kiepie (June 2022).


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