These Chocolate Cherry Muffins combine rich chocolate flavor with tangy dried cherries. They’re quick to make and great for any time of day.
Sometimes, you just want a simple recipe that delivers big on flavor. These Chocolate Cherry Muffins are just that – easy to make and packed with taste.
The combination of cocoa, dried cherries, and white chocolate chips creates a muffin that’s not too sweet but still satisfying. Grab one for a quick breakfast on busy mornings, pack them in lunch boxes, or serve them as an after-dinner treat. They’re good year-round and fit many occasions.
What sets these muffins apart is the addition of white chocolate chips, which add a creamy sweetness that complements the dark cocoa and tart cherries perfectly. And they work just as well for a quick, sweet breakfast, a delightful afternoon snack, or a dessert that won’t keep you in the kitchen all day!
— This post was originally published on December 14, 2010. It has been completely updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 35 Minutes
Servings: 12
Primary Ingredient(s): Flour, cocoa powder, white chocolate chips, dried cherries
Skill Level: Easy
What You’ll Like About This Recipe
- Easy preparation makes them good for busy schedules.
- They can be served for breakfast, snack time, or dessert.
- The combination of chocolate and cherries creates a slightly sophisticated flavor profile.
- Good for both beginners and experienced bakers.
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- All-purpose flour — Of course, you can hardly bake muffins without flour! I almost always use White Lily flour. It’s a southern flour made from soft red winter wheat.
- Baking powder and baking soda — The combination creates rise and lift in baked goods.
- Cocoa powder — Choose a reliable brand such as Hershey’s.
- Sugar — Plain, white granulated sugar is what you’ll need. We tend to use Dixie Crystals around here.
- White chocolate chips — Pick a name brand of white chocolate chips for the best flavor and texture. Some budget brands tend to be waxy.
- Dried cherries — I love dried cherries for their tangy flavor and chewy texture.
- Milk, oil, egg, vanilla — The wet ingredients that hold everything together!
- Powdered sugar — Optional for dusting the tops. Not totally necessary, but it makes the muffins really pretty!
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Chocolate Cherry Muffins
- Preheat the oven to 400°F. Line 12 muffin cups with paper liners.
- In a large bowl, stir together the flour, baking powder, baking soda, cocoa, sugar, white chocolate chips, and dried cherries until combined.
- Add the milk, oil, egg, and vanilla to a medium bowl or large measuring cup and mix together with a fork until the egg is lightly beaten.
- Pour the wet ingredients into the dry ingredients. Stir together until just combined. Do not over mix.
- Spoon into prepared muffin pan using a scant 1/3 cup batter for each muffin.
- Bake for 20 minutes (start checking for doneness at about 17 minutes). Remove the pan from oven and allow the muffins to cool in the pan on a wire rack for about 10 minutes.
- Remove the muffins from the pan and cool completely on the wire rack. Sift powdered sugar over the muffins before serving if desired.
Recipe Troubleshooting Tips
- If the muffins seem dry, you may have overbaked them. Be sure to start checking for doneness at the 17-minute mark.
- If the muffins seem too dense, take care to not overmix the batter. Stir only until the ingredients are just combined.
Recipe Variations
- Try dark chocolate chips instead of white for a richer chocolate flavor.
- A teaspoon of almond extract will enhance the cherry flavor.
- Incorporate chopped nuts like walnuts or almonds.
How to Serve Chocolate Cherry Muffins
These muffins are great at any time or temperature, but they’re also delicious when served warm with a pat of butter or a dollop of whipped cream. They go well with a hot cup of coffee at breakfast or as an afternoon treat. You can even serve them for dessert with a scoop of vanilla ice cream.
How to Store the Leftovers
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. To reheat, microwave individual muffins for 10-15 seconds or warm them in a 300°F (150°C) oven for about 5 minutes.
More Recipes You’ll Like
Tea Muffins
Easy Lemon Glazed Poppy Seed Muffins
Orange Blossom Muffins
Peaches and Cream Muffins
If you like this recipe, you’ll also want to have a look at these:
Questions About Chocolate Cherry Muffins
Yes, you can use fresh cherries. They just won’t have the chewiness of dried. Chop fresh cherries into small pieces and toss them with a tablespoon of flour before adding to the batter to prevent sinking.
Sure can! Wrap cooled muffins individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 3 months. Thaw at room temperature or microwave for a quick warm-up.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Chocolate Cherry Muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons cocoa powder
- ¾ cup sugar
- ¾ cup white chocolate chips
- ¾ cup dried cherries
- 1 cup milk
- ⅓ cup plus 2 teaspoons vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon powdered sugar
Instructions
- Preheat the oven to 400 degrees. Line 12 muffins cups with paper liners.
- In a large bowl, stir together the flour, baking powder, baking soda, cocoa, sugar, white chocolate chips, and dried cherries until combined.1 ¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 2 tablespoons cocoa powder, ¾ cup sugar, ¾ cup white chocolate chips, ¾ cup dried cherries
- Add the milk, oil, egg, and vanilla to a medium bowl or large measuring cup and mix together with a fork until the egg is lightly beaten.1 cup milk, ⅓ cup plus 2 teaspoons vegetable oil, 1 egg, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Stir together until just combined. Do not over mix.
- Spoon into prepared muffin pan using a scant 1/3 cup batter for each muffin.
- Bake for 20 minutes (start checking for doneness at about 17 minutes). Remove the pan from oven and allow the muffins to cool in the pan on a wire rack for about 10 minutes.
- Remove the muffins from the pan and cool completely on the wire rack. Sift powdered sugar over the muffins before serving if desired.1 teaspoon powdered sugar
Notes
- Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. To reheat, microwave individual muffins for 10-15 seconds or warm them in a 300°F (150°C) oven for about 5 minutes.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Great recipe. I swapped half the oil for applesauce. Made 17 muffins. Baking time was 14 minutes because they were smaller.
I think the whole season can be as exciting as it is tiresome. We all go go go from turkey day on…But then, scrumptious muffins like these come along and make it all better. (And, here is my secret…I am not even decorating this year…too much going on.)
Yum! I just poured my 1 millionth cup of hot coffee for the day and one (or three) of these would go really good with it.
Pam