Cherry Chocolate Chunk Muffins

in Breakfast, Cherries, Cherries & Berries, Chocolate, Freezer Friendly, Muffins and Scones

Cherry Chocolate Chunk Muffins

There are 10lbs of fresh, pitted cherries in my freezer right now – they probably won’t still be there when that cherry margarita craving hits in November, but I do plan to stretch cherry season out as long as I can this year!

We’ve managed to work cherries into dinner, dessert, and most importantly: margaritas. What’s missing from that list?


And pizza. One thing at at time, though.

Cherry Chocolate Chunk Muffins

I took my very favorite stripped-down basic muffin recipe – it’s moist, reliable, and bakes up a beautifully domed top every single time – and converted it to a dark, chocolatey muffin loaded with fresh cherries chunks and chocolate chunks.

And it was sweet, rich, and decadent. Exactly like dessert-for-breakfast should be.

Cherry Chocolate Chunk Muffins

A moist dark chocolate muffin studded with chocolate chunks (or chips) and fresh cherries.


  • Baking spray or paper liners
  • 2 2/3 cups + 1 Tbsp all-purpose flour
  • 1/3 cup cocoa powder (I used dutch process but Hershey Special Dark cocoa works great)
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp unsalted butter, cubed and softened
  • 3/4 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 1/2 cup plain fat-free Greek yogurt
  • 1 cup chopped pitted cherries (about 1/2 lb)
  • 1 cup chocolate chunks/chips (about 6 oz by weight)


  1. Preheat oven to 400.
  2. Spray a muffin tin with non-stick spray or line with paper liners.
  3. Mix 2 2/3 cups flour, cocoa powder, baking powder, baking soda, salt in medium bowl; set aside.
  4. Cream butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  5. Add eggs, one at a time, beating well after each addition followed by the vanilla extract.
  6. Beat in half of dry ingredients, followed by a third of the yogurt.
  7. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
  8. Toss cherries and chopped chocolate with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
  9. Divide the batter evenly among cups, using a large cookie scoop (my scoop is ~2.25 inches across).
  10. Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~8-10 more minutes until golden brown and a skewer inserted in the center comes out with moist crumbs attached (you might get melted chocolate but that's fine).
  11. Let cool 5 minutes in the pan before removing and cooling completely.
  12. Will keep ~3 days in a covered cake plate, can be frozen in zip-top freezer bags.


Yields: ~18 muffins

Adapted from Cook's Illustrated Blueberry Muffins

Estimated time: 45 minutes

11 comments… add one

  • Brilliant idea to freeze the cherries. I need to grab a few extra bags and get on that while the season is still at peak! :) These muffins sound incredibly perfect. I just wish I had a few waiting for me on the counter.

  • Anna @ Crunchy Creamy Sweet

    I am with Rachel – freezing cherries sounds great! I love your chocolate version of the muffins. Makes for a beautiful breakfast!

  • Dessert for breakfast is quite possibly the best thing ever :) Love your blog!

  • If this is the awesomeness you give us for breakfast, I can’t wait to see how you put cherries in pizza! But seriously, these are amazing.

  • gahh your photos are always SO PRETTTY! <3

  • Looks absolutely awesome! I reckon I could eat a whole trayful of them in one sitting.

  • I seriously need to try these!

  • These look so good! Cherries and chocolate are my favorite combination! What a fantastic idea to freeze the cherries. Love it!

  • Wow, these look so chocolatey! I love chocolate and cherries together, it always seems quite luxurious somehow! Yum.

  • Oh, I’ll definitely be making these! I’m hoping sour cream will work in place of the yogurt…?
    I am loving your photos so much, thank you for the constant inspiration!

  • Elizabeth Jenkins

    I was also wondering if sour cream or regular (not Greek) yogurt would work as well. Has anyone tried that?

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