I came up with this chocolate chunk cherry muffin recipe when my kids were starting camp and I realized the night before that they could not bring nut products, so the almond butter sandwiches I had planned to rely on were out!
These were quick and tasty and I made enough to last for a few days. If I could stop eating these chocolatey muffins myself I would have had enough for their lunch all week.
Oh well, mama needs a treat! My best friend sent me this silicone muffin pan and I always choose it over my “fancier” metal muffin tins because it’s so easy to get the muffins out, and so easy to clean.
The leftover chocolate chunks I used to make an easy breakfast of greek yogurt, honey, walnuts, and chocolate chunks. So good!
10 Ingredient Chocolate Cherry Muffin Recipe
Ingredients
- 1/2 cup softened butter
- 3/4 cup granulated sugar
- 2 eggs
- 1/4 cup milk dairy or non-dairy milks work
- 1 cup all-purpose flour for GF use a 1:1 substitute
- 2/3 cups organic cornstarch
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 1/2 cups frozen cherries roughly quartered
- 1/2 cup chocolate chunks can substitute chocolate chips, or omit if you do not have
Instructions
- Preheat oven to 350°F. Line your muffin pan with liners unless using a silicone muffin pan, in which case this is optional.
- In mixer, or in a bowl with a whisk mix the butter, sugar, eggs, and milk until well combined.
- In another smaller bowl mix the dry ingredients; flour, cornstarch, cocoa powder, and baking powder.
- Gradually add the dry ingredients to the mixer. Stop mixer just before it's fully combined.
- Fold in cherries and chocolate chunks.
- Scoop event amounts of batter into the muffin pan.
- Bake until a toothpick comes out clean. Approximately 25 minutes.
[…] If you’d like to try another chocolatey breakfast recipe try my 10 ingredient chocolate cherry muffins! […]