Recipe by kjstrom
"I was trying to think of a way to use my overabundance of Bing cherries last summer. I have an obsession with muffins, so I started brainstorming, and thus was born these wonderful, chocolaty muffins."
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2 1/3 cups
1 1/4 cups
unsweetened cocoa powder
1 1/2 cups
fresh dark sweet cherries, pitted and chopped
miniature semisweet chocolate chips
I followed this recipe exact only my assembly of the muffins was different. I wisked together the dry ingredients in small bowl with the chocolate chips (tossing the chocolate chips in with the dry ingredients helps them not to sink to the bottom of the muffin tin) and I combined all the wet ingredients (including the cherries), then folded the dry ingredients carefully into the wet. I did not have a jumbo muffin tin, only regular sized muffin tins. I was able to get 24 biggish muffins out of one recipe, baking them at 350 for 20 minutes. That baking temperature and time has always worked for me while baking muffins. These muffins turned out moist, chocolate-y and just WONDERFUL. My two boys just fell in love with them. My husband didn't say anything but he ate four in one sitting, so they must have been good. The amount of chocolate to cherries and the little chocolate chips was perfect. One of THE best muffins I've ever had. This recipe's a keeper.
These are good. I like the combo of ingredients. They just didn't rock it for me.
So moist and delicious, definitely a 10 star muffin recipe. I used plain yogurt in stead of sour cream because that is what I had and I mixed the chocolate chips with the dry ingredients and the cherries with the wet ingredients before folding them together. Will definately make these again
I was eager to try something new and thought the combination of chocolate, cherries, and almond extract sounded delicious! I cut the recipe in half using the servings calculator. I tend to generously fill my cupcake pans so I got 5 tasty jumbo muffins. The recipe didn't specify the cherries, so I used maraschino cherries and 60% cacao chips in my muffins. I would make this recipe again!
I combined the dry ingredients, including the minichips; then added the combined wet ingredients; then added a cup and a half fresh blueberries. I added a fourth cup less sugar since the berries were sweet - & it could've used it without a problem of being too sweet. I'm sure cherries would be better, but I was in the situation of too many blueberries. (Still am :D) Sooo, using blueberries, we all agreed they'd be better without 'em. :) I liked the minichips spiking it. 'Have to use that idea again. Oh, I subbed half plain nonfat yogurt & half reduced fat sour cream. No problems. Oh, & one recipe made 20 muffins, not 12. Yeah, 20 regular size muffins - 3/4 full. They didn't rise like crazy so I think I'll try 18 next time - & have one less pan to wash. :D
I took advice to add chocolate chips to dry ingredients and had chocolate chips in every bite. I also added less sugar than called for - and was VERY pleased with the turnout! I LOVE these muffins and will make them again and again!
These were fantastic - I have made several times and also have done with frozen raspberries instead of cherries - yum!!
I have to say these things are freaking delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Double Chocolate Cherry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 146
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