Dark Chocolate Cherry Muffins - Rich, Juicy, and Easy to Make
Servings: 12 servings
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder (Dutch-process preferred for deeper flavor)
- 1 cup (200 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 3/4 cup (180 ml) buttermilk (shake well)
- 1/4 cup (60 ml) neutral oil (such as canola or vegetable)
- 1/4 cup (55 g) unsalted butter, melted and slightly cooled
- 1 1/2 teaspoons vanilla extract
- 1 cup (170 g) dark chocolate chunks or chips (60–70% cocoa)
- 1 1/2 cups (225 g) cherries, pitted and halved (fresh or frozen; if frozen, do not thaw)
- Optional: 2 tablespoons coarse sugar for topping
Instructions
- Prep your pan and oven. Heat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Whisk the dry ingredients. In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt until no cocoa lumps remain.
- Mix the wet ingredients. In a separate bowl, whisk eggs, buttermilk, oil, melted butter, and vanilla until smooth.
- Combine gently. Pour the wet mixture into the dry. Stir with a spatula until just combined. The batter should be thick and slightly lumpy. Do not overmix.
- Fold in the good stuff. Add chocolate chunks and cherries. Fold gently to distribute without mashing the fruit.
- Fill the muffin cups. Divide the batter evenly among the 12 cups. For high domes, fill to the top. Sprinkle with coarse sugar if using.
- Bake hot, then reduce. Bake at 400°F (200°C) for 5 minutes to help the muffins rise, then reduce the oven to 350°F (175°C) and bake 12–15 more minutes. They’re done when a toothpick comes out with a few moist crumbs (melted chocolate is okay).
- Cool briefly. Let muffins rest in the tin for 5 minutes, then transfer to a rack. Serve warm or at room temperature.