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!
If you’re in the mood for something indulgent and satisfying, these Cherry Chocolate Muffins are the perfect treat for you. Loaded with chunks of rich chocolate and tangy cherry pieces, they’re a delicious balance of sweet and tart flavors.
These muffins are also incredibly easy to make. Just mix the dry ingredients in one bowl, the wet ingredients in another, then combine them and fold in the chocolate and cherries. In less than an hour, you’ll have a batch of warm, freshly baked muffins that are sure to impress your friends and family.
And if you’re feeling extra indulgent, try topping them with a dollop of whipped cream or a drizzle of chocolate sauce. With their fluffy texture and decadent taste, these Cherry Chocolate Muffins are the perfect way to satisfy your sweet tooth any time of day.
Method
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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.
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Mix the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until combined. Set aside
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Using a hand mixer, cream the butter and the sugar on a medium-high speed until light and fluffy.
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Add the eggs one at a time, beating well after each. Then add the vanilla extract.
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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.
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Toss through the cherries, chocolate chunks and chopped walnuts. Batter will be quite thick.
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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.
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Let cool in pan for five minutes before removing and cooling all the way through prior to serving.
