Double Chocolate Cherry Muffins

Some days you really need something rich and chocolatey for breakfast! Oh wait? What did you say? Usually rich and chocolatey foods are eaten at dessert? Nonsense! I have learned that anything goes these past couple weeks. Blueberry pie at eight in the morning? Heck, yeah! A loaded hotdog at one a.m.? No problem! Oh yeah, and I can’t forget that midnight run to steak and shake for that ridiculously large oreo shake! Whoops! 😉

So the other morning when I was staring at a bag of fresh cherries in my fridge (and contemplating what I wanted to with them besides dunk them into melted chocolate!) I remembered this recipe that I had bookmarked for chocolate cherry muffins. Luckily I had all the ingredients in my pantry to whip up a batch of these babies.
Double Chocolate Cherry Muffins
I threw in some chocolate chips (just to make them even more indulgent!) and a splash of cherry flavoring and the results were incredible. Rich, tender and bursting with plump fresh cherries and melty chocolate chips!

Double Chocolate Cherry Muffins

Rich, tender chocolate muffins bursting with plump fresh cherries and melty chocolate chips!

Yield: 12 muffins

Prep Time: 20 minutes

Cook Time: 25 minutes


2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup unsweetened cocoa
16 tablespoons (2 sticks) butter at room temperature
3/4 cup sugar
2 eggs, beaten
1/2 teaspoon almond extract

1/2 teaspoon cherry flavoring

1 cup milk
1 ⅓ cups pitted cherries, halved
1/2 cup mini chocolate chips


Preheat the oven to 400 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, salt, and cocoa; set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about two minutes. Beat in egg, almond extract, and cherry flavoring until combined.
With mixer on low speed, add the flour mixture and milk, beginning and ending with flour mixture. Mix until just combined. Fold in cherries and chocolate chips.
Let mixture rest for 10 minutes, then fill muffin cups to the brim with the batter. Bake the muffins for 20 to 25 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

One Year Ago: Chocolate Ice Cream