Cherry Chocolate Muffins

Cherry Chocolate Muffins


Servings 12
Time Needed Prep
Ingredients 13
Difficulty Medium

Rating (click to rate)

5.0 based on 1 rating.


  • 2.66 cups Plain Flour
  • 1/3 cup Cocoa Powder
  • 1 tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/2 cup Unsalted Butter cubed and softened
  • 3/4 cup Brown Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 1.5 cups Greek Yoghurt
  • 1 cup Pitted Cherries
  • 3/4 cup Dark Chocolate Chunks
  • 1/2 cup Chopped Walnuts optional

Nutrition Information

Qty per
66g serve
Qty per
Energy 776cal 1171cal
Protein 18.3g 27.6g
Fat (total) 26g 40g
 - saturated 3.32g 5.02g
Carbohydrate 103g 156g
 - sugars 46g 70g
Dietary Fibre 3.33g 5.03g
Sodium 369mg 557mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Not everyone enjoys eating cherries, but those that do will absolutely love these Cherry Chocolate Muffins. Moist and fluffy with little gems of cherry and dark chocolate scattered throughout, they’re the perfect little sweet treat for when you need a chocolate fix. Don’t be surprised if they disappear fast though, they’re irresistible!

chocolate | Stay at Home


  1. Preheat oven to 200 degrees and either spray a 12-hole muffin tin or line with paper liners. We used a large tin and got 12, but if you make them smaller you'll get as many as 18.

  2. Mix the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until combined. Set aside

  3. Using a hand mixer, cream the butter and the sugar on a medium-high speed until light and fluffy.

  4. Add the eggs one at a time, beating well after each. Then add the vanilla extract.

  5. To this beat in one third of the dry ingredients, along with one third of the yoghurt. Repeat until all of the wet and dry has been combined.

  6. Toss through the cherries, chocolate chunks and chopped walnuts. Batter will be quite thick.

  7. Divide evenly in your muffin pan and pop into the oven. Bake for 8 minutes and then decrease temperature slightly to 190 before baking another 8-10 minutes. Check that a skewer comes out with moist crumbs attached.

  8. Let cool in pan for five minutes before removing and cooling all the way through prior to serving.

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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