Chocolate Chip And Black Cherry Muffins

Ingredients

• 250 gplain flour
• 75 gsoft brown sugar
• 75 gcoconut sugar
• 180 gfrozen cherries, thawed
• 220 mlfull-fat Greek yoghurt
• 2 medium-largeeggs
• 110 gsalted butter, melted
• a pinchsalt
• 2 tspbaking powder
• 1/2 tspbicarbonate of soda
• 180 gchocolate chips or chopped dark chocolate

Instructions

1. 1

   Mix dry ingredients

   Bring the thawed cherries to room temperature and heat the oven to 180°C. In a mixing bowl, stir together the flour, both sugars, baking powder, bicarbonate of soda and salt.

2. 2

   Combine wet ingredients

   Melt the butter, then whisk it with the eggs and yoghurt. Add this mixture to the dry ingredients.

3. 3

   Fold in additions

   Add the cherries and chocolate chips, mixing only until the ingredients are just combined.

4. 4

   Fill the cases

   Divide the batter evenly between cupcake cases, filling them generously so the muffins can bake up large and soft.

5. 5

   Bake the muffins

   Bake at 180°C for 25–30 minutes. The muffins should be evenly baked and moist inside, but not wet.

What are chocolate chip and black cherry muffins?

Muffins are individual quick breads, raised with baking powder and bicarbonate of soda rather than yeast. This version pairs chocolate with cherries for a sweet, fruity bake, using yoghurt to bring moisture and a slight tang to the batter.

The recipe uses familiar muffin ingredients, with coconut sugar alongside soft brown sugar for a deeper sweetness. Generously filled cases help give the muffins their large, rounded shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 927 calories, 18g protein, 115g carbs, 42g fat.

The flour and sugars provide most of the carbohydrates, while butter and chocolate contribute much of the fat. Eggs, yoghurt and flour supply some protein, with the chocolate adding a little too. Pair a muffin with plain Greek yoghurt or fresh fruit for a more balanced plate.

Why use two sugars?

Soft brown sugar: its moist texture and rich flavour suit the chocolate and cherries.

Coconut sugar: it adds another layer of caramel-like sweetness, while keeping the recipe’s intended combination of sugars.

Getting the batter right

Wet mixture: whisk the melted butter, eggs and yoghurt together before adding them to the flour mixture. This helps distribute the liquids throughout the batter.

Light mixing: stir only until the flour is incorporated, then add the cherries and chocolate. A few small lumps are fine; mixing until smooth can make muffins dense.

Handling the cherries and chocolate

Thawed cherries: bring them to room temperature as directed, and avoid adding them while still frozen. If they are very wet after thawing, let excess juice drain so it does not loosen the batter.

Chocolate: chips hold their shape, while chopped dark chocolate gives a less uniform mix of chunks and smaller pieces. Either works in this batter.

How to tell when they are baked

Timing: start checking at 25 minutes, as the recipe gives a 25–30-minute baking window. The tops should look set and the muffins should be evenly baked.

Doneness: the centre should feel moist rather than wet. If checking with a skewer, a little melted chocolate can cling to it, so look for uncooked batter rather than chocolate alone.

Serving and portions

These are substantial muffins, so one makes a filling snack or a sweet breakfast alongside plain yoghurt or fresh fruit. Serve them warm if you would like the chocolate to be soft.

For a more balanced plate, add a source of protein such as unsweetened yoghurt and some fruit rather than pairing the muffin with another sweet bake.

Recipe notes & tips

• Thaw the cherries before starting so they are at room temperature when they go into the batter.
• Measure the flour without packing it tightly into the measuring vessel.
• Whisk the melted butter with the eggs and yoghurt until evenly combined.
• Stop mixing as soon as the dry ingredients are incorporated.
• Fill the cases evenly and generously for consistently sized muffins.
• Check the muffins at 25 minutes, then continue baking if the centres are still wet.

Variations

• Use dark chocolate: choose chopped dark chocolate in place of the chips for larger, irregular pieces.
• Try milk chocolate: swap in milk chocolate chips for a sweeter, creamier muffin.
• Add almond extract: mix a small splash into the wet ingredients for a complementary flavour.
• Use fresh cherries: replace the thawed frozen cherries with pitted, chopped fresh cherries.
• Add chopped nuts: fold in a small handful of chopped almonds or hazelnuts with the chocolate.

Common mistakes to avoid

• Adding frozen cherries: they can chill the batter; thaw them to room temperature first.
• Overmixing the batter: this can make the muffins heavy; stir only until the ingredients come together.
• Underfilling the cases: the muffins may not reach the generous size intended; divide the batter evenly and fill the cases well.
• Baking by time alone: ovens vary; check from 25 minutes and look for centres that are moist but not wet.
• Using very wet cherries: excess juice can thin the batter; let thawed cherries drain if they are dripping.

How to store

Once completely cool, store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Warm briefly in the microwave or in a low oven before serving.

Frequently asked questions