Cherry and dark chocolate muffins

Cherry and Chocolate Muffins

With soft, fluffy middles and crunchy tops these Cherry and Dark Chocolate Muffins will have everyone coming back for more. 

Cherry and dark chocolate muffin

As with most cakes, muffins are best eaten fresh (warm from the oven is ideal!). However, these muffins freeze exceedingly well and can even be defrosted in a microwave in a muffin emergency!!

Cherry and dark chocolate muffins inside

This recipe uses frozen cherries as they are a lot cheaper, but if you are lucky enough to have fresh cherries, they will work equally well. Fruit has a tendency to sink in muffins. There are a few things you can do to prevent this from happening. Coating your fruit in flour helps to suspend it in the mixture. While it is lovely to have a slight swirl of colour from the fruit through the mixture, I tend to put the majority of the fruit on top as it then has further to travel!

Cherry and dark chocolate muffins


adapted from ‘The perfect blueberry muffins’ by Felicity Cloake

Makes 12 muffins


  • 110g unsalted butter
  • 200g demerara sugar
  • 1 large egg
  • 250g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 200ml buttermilk
  • 200g frozen cherries
  • 50g dark chocolate chips


1. Preheat the oven to 170°C fan/190°C. Line a 12-hole muffin tray with muffin cases.

2. Sieve the flour into a bowl. Use a little of this to coat the frozen cherries, the return them to the freezer.

3. In a separate bowl, cream the butter and sugar together until light and fluffy. This will take a few minutes if using an electric mixer, and quite a bit longer if beating by hand.

4. Add the egg and beat well.

5. Mix the baking powder and bicarbonate of soda into the flour. Measure the buttermilk.

6. Using a spatula or metal spoon, gently fold in half the flour mixture, followed by half the buttermilk into the cake mixture. Repeat with the rest of the flour and buttermilk.

7. Gently mix in the chocolate chips and about 1/3 of the frozen cherries until just combined.

8. Spoon the mixture evenly into each muffin case. Place the remaining cherries onto the tops of the muffins.

9. Bake in the oven for 25-30 minutes until golden and a skewer comes out clean.

10. Remove from the tin and allow to cool on a wire rack.

Lainey x

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