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Dark Chocolate Cherry Muffins the Snack You Didn't Know You Needed - Easy, Rich, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (Dutch-process preferred for deeper flavor)
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs, room temperature
  • 3/4 cup whole milk (or buttermilk for extra tenderness)
  • 1/3 cup neutral oil (canola, vegetable, or light olive oil)
  • 1 teaspoon vanilla extract
  • 1 cup pitted cherries, chopped (fresh or frozen; if frozen, do not thaw)
  • 3/4 cup dark chocolate chips or chopped dark chocolate (60–70% cacao)
  • Optional: 1/2 teaspoon almond extract for a classic cherry-almond note
  • Optional topping: coarse sugar or a few extra chocolate chips

Method
 

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with liners or lightly grease the cups.
  2. In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt until well combined and no cocoa clumps remain.
  3. In a separate bowl or large measuring cup, whisk the eggs, milk, oil, and vanilla (plus almond extract if using).
  4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined and no dry streaks show. Do not overmix.
  5. Fold in the cherries and dark chocolate. If using frozen cherries, work quickly to keep the batter cool.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar or extra chips if you like.
  7. Bake for 16–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (melted chocolate is fine).
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool further. They’re great warm when the chocolate is still melty.