These Chocolate Chocolate Cherry Muffins are moist, delicious chocolate muffins that are studded with with tart cherries and melt-y mini chocolate chips - they are just shy of being dessert for breakfast.
Lest you feel guilty, these muffins actually fall toward the healthier end of the muffin spectrum. They have less sugar and less oil than most muffins, so go ahead and enjoy a little dessert for breakfast.
If you're looking for an even desert-ier muffin, my chocolate chocolate chip muffins may be more to your liking.
More muffin recipes!
Chocolate Chocolate Cherry Muffins
Chocolate Chocolate Cherry Muffins
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Servings: 12 muffins
Calories: 210kcal
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup brown sugar packed
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup warm water
- ¼ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 large egg lightly beaten
- ½ cup mini chocolate chips divided
- ½ cup dried tart cherries chopped in large pieces
Instructions
- Preheat oven to 400 Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together water, oil, vinegar, vanilla, and egg until well-combined.
- Stir wet ingredients into dry ingredients until just combined.
- Stir in ¼ cup mini chips and cherries until just incorporated.
- Scoop batter into prepared tins. I used an ice cream scoopful per tin.
- Bake for about 12-18 minutes, or until a toothpick inserted into the center of the muffin comes out clean (it may have a little chocolate on it from the chips, but it shouldn’t have crumbs on it).
- Cool in tin for 5 minutes, and then remove to wire rack to finish cooling.
- Serve muffins warm or at room temperature.
Notes
Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 210kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 151mg | Potassium: 140mg | Fiber: 2g | Sugar: 14g | Vitamin A: 200IU | Calcium: 38mg | Iron: 1.8mg
Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
adapted from Cooking Light's The New Way to Cook Light
Lisa
Converted to gluten and casein free, added pecans and unsweetened coconut, and my husband said these were the best GF muffins he’d ever had.
Used King Arthur Measure for Measure GF flour (1c.), oat four (3/4c.), Almond Breeze Unsweetened Almond milk instead of water. I forget the apple cider vinegar but they were great anyway!
Kate
Thank you so much for sharing that! I'm so glad that they turned out well!
Happy Valley Chow
Those are some delicious looking muffins! The tops really puffed out on them. Great job :)
Happy Blogging!
Happy Valley Chow
kateheartseating
Thanks!! =)