Double Chocolate Cherry Muffins

Double Chocolate Cherry Muffins

58
kjstrom 1

"I was trying to think of a way to use my overabundance of Bing cherries last summer. I have an obsession with muffins, so I started brainstorming, and thus was born these wonderful, chocolaty muffins."

Ingredients 1 h 30 m {{adjustedServings}} servings 370 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
  2. Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
  3. Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.
Tips & Tricks
Donut Muffins

See how to make mini muffins that taste just like cinnamon-sugar donuts.

Toddler Muffins

Even finicky toddlers love these magical mini-muffins.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 58

  1. 70 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Sarah Jo
6/25/2011

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.

kitty
7/10/2011

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

House of Aqua
6/25/2011

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!