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?

Breakfast.

And pizza. One thing at at time, though.

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.
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