Chocolate lovers can have these Chocolate-Chocolate Chip Cherry Muffins on the brunch table in under an hour.


Chocolate-Chocolate Chip Cherry Muffins

Muffins – so easy and quick to whip up for a morning snack, yet I never make them. Why is that? Probably because I secretly wish they were cupcakes, but of course they are more dense and less sweet. Nevertheless, I couldn’t help but double the chocolate in these Chocolate-Chocolate Chip Cherry Muffins. Whether you fill a basket with warm muffins for the brunch table or whether you eat them as a grab-and-go breakfast, chocolate muffins will make your morning a little easier to handle.


Chocolate-Chocolate Chip Cherry Muffins

I’m going to tell you just how quick it is to whip these up. My original recipe for today flopped, so I switched gears and had these muffins in the oven within a half hour. Mainly because I had to wash some dishes so I could reuse them. I adjusted the original recipe by adding dried cherries and cinnamon because both pair really well with chocolate.


Chocolate-Chocolate Chip Cherry Muffins

One note of caution – store them in an airtight container once they cool down completely. I baked these muffins about an hour before bed and just let them cool completely overnight. The next day, they were slightly dried out from sitting out. It wasn’t a big deal since I ate mine with my morning coffee, but just a heads up.

Chocolate-Chocolate Chip Cherry Muffin

Chocolate-Chocolate Chip Cherry Muffin

Yield: 18
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 2 cups all purpose flour
  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons butter
  • 2 ounces bittersweet chocolate, chopped
  • 1 1/4 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1/2 cup dried cherries

Instructions

  1. Preheat oven to 375F. Lightly grease two 12-cup muffin pans with cooking spray or line 18 cups with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa, cinnamon, baking powder, baking soda, and salt.
  3. In a medium saucepan, melt together the butter and chocolate. Remove from the heat.
  4. In a large measuring cup or another bow, whisk together the buttermilk, egg, and vanilla. Pour over the dry ingredients then add the melted chocolate. Gently but quickly stir to blend. A few lumps is better than overmixing the batter. Stir in the chocolate chips and cherries.
  5. Divide the batter among 18 muffin cups. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean of batter (you may get some chocolate from the chocolate chips). Cool 5 minutes before removing from the muffin pan to cool completely. Store in an airtight container.

Did you make this recipe?

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Source: Adapted from Baking: From My Home to Yours
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