Chocolate-Chocolate Chip Cherry Muffins
Chocolate lovers can have these Chocolate-Chocolate Chip Cherry Muffins on the brunch table in under an hour.
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.
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.
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.
- 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
- Preheat oven to 375F. Lightly grease two 12-cup muffin pans with cooking spray or line 18 cups with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa, cinnamon, baking powder, baking soda, and salt.
- In a medium saucepan, melt together the butter and chocolate. Remove from the heat.
- 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.
- 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.
Source: Adapted from Baking: From My Home to Yours
If you enjoyed these Chocolate-Chocolate Chip Cherry Muffins, you may also enjoy these recipes:
Irish Soda Bread Muffins