Fresh baked Cherry Muffins loaded with chunks of bittersweet chocolate. This is how I wish everyday would begin!
Give me anything baked for breakfast and I’m sold! Plain old cherry muffins would do fine. But when you find a few bars of dark chocolate in the pantry, then your mind starts to go a little crazy.
I can’t take full credit for these cherry muffins though, like all good baked goods they have to start off with a solid base. I usually always use this recipe from The New York Times when I get the urge to make muffins from scratch. They turn out just how I like them, so naturally I tried to figure out how to change them but still keep that muffin trust.
Cherries are everywhere right now, whenever I walk in my grocery store I’m met with an avalanche of them all tightly packaged in those perfect to-go bags that drive me crazy.
Yup, I’m that person that won’t just pick up a bag and be done. I usually take some out and add them to another bag, I want to be in control of my cherries, but I think they’re trying to get me to buy more.
Anytime I bake with fresh fruit I try to soften it first instead of adding it to the recipe raw. I feel you can end up with more flavor, add a spoonful of jelly or a splash of red wine and simmer in a pan for five minutes.
I added some brown sugar to my cherries until they started to pop, they don’t get mushy but the sugar creates a sort of glaze and the cherries fold through the batter just right.
Obviously these muffins are best served warm from the oven, but if you still have some left you can ding them in the microwave for five seconds, just to loosen up the chocolate.
I’d be surprised if you had any extras though!
Cherry Muffins with Dark Chocolate Chunks
- 2 cups cherries, pitted
- 2 tbsp brown sugar
- 1/2 cup softened butter
- 1 cup granulated sugar
- 2 whole eggs
- 1 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 cup whole milk
- 1 3.5oz bar dark chocolate, chopped into chunks
- Preheat the oven to 375. Line a muffin pan with paper liners and set aside.
- Combine the cherries and the brown sugar in a small pan and simmer for about 5-7 minutes. Let cool while you make the batter.
- Using a stand mixer beat the softened butter with the granulated sugar until light and creamy.
- Add the eggs one at a time scraping down after each one then add the vanilla.
- In a bowl whisk together the flour and baking powder.
- Gradually add some of the flour and the milk alternately until all of both have been added. Scrape down and mix on low until smooth.
- Fold the cherries into the muffin batter along with the chocolate chunks.
- Divide the batter evenly between the 12 muffin liners.
- Bake in the oven for 30-35 minutes or until golden brown on top and they spring back when gently pushed with your finger.
These look so good! I don’t think anyone else in my household would eat them because they don’t like cherries but that would just mean more for me!
These look awesome! I’m all about the cherry craze!
These are some sexy looking muffins! And I love the idea of cooking the fruit first. I need to try that next time. Also, chocolate for breakfast is a must!
cherries and chocolate can do no wrong! Love the muffin form. So perfect for breakfast too!
Going to buy cherries NOW! These look incredible!
YUM! Obsessed with the combination of cherries + chocolate! I also love these shots!! So so pretty!
The chocolate was a brilliant addition and I love packed with cherries each muffin is!
Every day SHOULD begin way. Love that powdered sugar shot too!
That powdered sugar!!!
Some lady taught me an awesome way but I can’t remember her name…hmmm ;)
Love these muffins, the chocolate chunks are everything!
Could u place in loaf pan and if so how long too cook
Hi Susie, you could try a loaf pan but it might take around 50 minutes at a rough guess.
absolutely fabulous! a great muffin.
Those big cherry chunks are calling my name!
I need these in my life right now! I LOVE cherries and the dark chocolate too? YES!!!
Great recipe, however I had my oven set to 350 and it only took around 20-25 minutes for these to bake. Any longer and they would have burned.
Good to know Nicole and thanks for sharing!
All of these reviews look like friends of the author and that perhaps many of them haven’t actually made the muffins. Don’t get me wrong, these muffins are good — cooking the fruit first with the brown sugar is a great idea — but they certainly need modifications. 1) Bake at 350 for 20-25 minutes. 2) They don’t need a full cup of sugar, especially with the simmered fruit+brown sugar and all that vanilla. 2/3 cup is ample. 3) Add 1/2 tsp salt to the flour mixture. Other experiments I have done is mixing different flours – 1 c all purpose but then 1 c almond flour or whole wheat flour. I also use buttermilk vs regular milk. The recipe is a good base, but needs some modifications.