Cherry Chocolate Chunk Muffins

by Shawnda on July 9, 2012

in Breakfast,Cherries,Chocolate,Freezer Friendly,Muffins and Scones

Cherry Chocolate Chunk Muffins

There are 10lbs of fresh, pitted cherries in my freezer right now – they probably won’t still be there when that cherry margarita craving hits in November, but I do plan to stretch cherry season out as long as I can this year!

We’ve managed to work cherries into dinner, dessert, and most importantly: margaritas. What’s missing from that list?


And pizza. One thing at at time, though.

Cherry Chocolate Chunk Muffins

I took my very favorite stripped-down basic muffin recipe – it’s moist, reliable, and bakes up a beautifully domed top every single time – and converted it to a dark, chocolatey muffin loaded with fresh cherries chunks and chocolate chunks.

And it was sweet, rich, and decadent. Exactly like dessert-for-breakfast should be.

Cherry Chocolate Chunk Muffins

A moist dark chocolate muffin studded with chocolate chunks (or chips) and fresh cherries.


  • Baking spray or paper liners
  • 2 2/3 cups + 1 Tbsp all-purpose flour
  • 1/3 cup cocoa powder (I used dutch process but Hershey Special Dark cocoa works great)
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp unsalted butter, cubed and softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 1/2 cup plain fat-free Greek yogurt
  • 1 cup chopped pitted cherries (about 1/2 lb)
  • 1 cup chocolate chunks/chips (about 6 oz by weight)


  1. Preheat oven to 400.
  2. Spray a muffin tin with non-stick spray or line with paper liners.
  3. Mix 2 2/3 cups flour, cocoa powder, baking powder, baking soda, salt in medium bowl; set aside.
  4. Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  5. Add eggs, one at a time, beating well after each addition followed by the vanilla extract.
  6. Beat in half of dry ingredients, followed by a third of the yogurt.
  7. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
  8. Toss cherries and chopped chocolate with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
  9. Divide the batter evenly among cups, using a large cookie scoop (my scoop is ~2.25 inches across).
  10. Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~8-10 more minutes until golden brown and a skewer inserted in the center comes out with moist crumbs attached (you might get melted chocolate but that's fine).
  11. Let cool 5 minutes in the pan before removing and cooling completely.
  12. Will keep ~3 days in a covered cake plate, can be frozen in zip-top freezer bags.


Yields: ~18 muffins

Adapted from Cook's Illustrated Blueberry Muffins

Estimated time: 45 minutes

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