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dark chocolate cherry muffins1
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Dark Chocolate Cherry Muffins

Prep Time15 minutes
Cook Time12 minutes
Total Time37 minutes
Calories: 285kcal

Ingredients

  • 2 cups all-purpose flour – The sturdy backbone of muffin life
  • 1/2 cup granulated sugar – Sweet simple, dependable
  • 1/2 cup brown sugar – Adds moisture and that cozy flavor
  • 2 tsp baking powder – Muffin lift = non-negotiable
  • 1/2 tsp baking soda – Backup support for fluffiness
  • 1/2 tsp salt – Because sweet things need balance
  • 1/3 cup unsweetened cocoa powder – Deep chocolate flavor without being overpowering
  • 2 large eggs – The glue holding this delicious situation together
  • 3/4 cup milk – Keeps the crumb tender and soft
  • 1/3 cup vegetable oil or melted butter – Oil = moist butter = flavor (choose your fighter)
  • 1 tsp vanilla extract – Small amount big impact
  • 3/4 cup dark chocolate chunks or chips – Go dark. Trust me.
  • 1 cup cherries fresh, frozen, or jarred – Pitted, chopped, and ready to shine

Instructions

  • Preheat and prep. Heat your oven to 375°F (190°C) and line a muffin tin with paper liners. Yes, you really do need to preheat—don’t test fate.
  • Mix the dry ingredients. In a large bowl, whisk flour, cocoa powder, sugars, baking powder, baking soda, and salt. Make sure there are no cocoa clumps hiding in there.
  • Combine the wet ingredients. In another bowl, whisk eggs, milk, oil (or butter), and vanilla until smooth. Nothing fancy—just cohesive and happy.
  • Bring it together. Pour the wet ingredients into the dry and gently fold until just combined. Stop when you no longer see dry flour. Overmixing is the enemy.
  • Add the good stuff. Fold in dark chocolate and cherries. Try not to eat too many straight from the bowl. Or do. I won’t tell.
  • Fill and bake. Scoop batter into liners, filling about ¾ full. Bake for 18–22 minutes, until a toothpick comes out with a few moist crumbs.
  • Cool slightly. Let muffins cool for 5–10 minutes. Yes, waiting is hard. Yes, it’s worth it.