Chocolate Cherry Muffins
During the cold months of the year, I love lazy Sundays at home with plenty of time for baking. If you’re wondering and living outside of Germany: Spring has not arrived here yet, it was even snowing again last weekend! So it was one of those perfect-for-baking-days and I made these tasty chocolate cherry muffins. As most of my recipes they do not take much time to throw together and consist of simple ingredients of which I have the most always at hand. If you keep a jar of cherries and some chocolate in your pantry like me you are always good to go for a spontaneous muffin craving. 🙂
The cherries are a great match to the dark chocolate with their fruity sourness and keep the muffins nice and moist. Additional to cocoa, I added some chopped dark chocolate that melts heavenly into the dough and gives them an intense chocolate flavour. Topped with even more dark chocolate they look delicious, however this step is optional.
As I reduced my intake of processed sugars more and more during the last years I got quite sensitive with it. It is incredible to see how the taste buds somehow change over the time. In so many recipes I found that you can often reduce the amount of sugar for about 1/4 without even tasting a difference. Just give it a try and adjust the sugar for these muffins to your desired sweetness.
I find it always helpful to have different alternatives for the used ingredients, so I indicated where you can substitutes.
Except for the eggs, this recipe is vegan. I am sure you can replace these with chia / flax eggs or some mashed banana might also work. I have not tried it though. If you do, please let me know how they turned out.
Happy baking! 🙂
- 1 jar of cherries (drained about 350g)
- 260g spelled flour, or flour of choice
- 2,5 tsp baking powder
- 0,5 tsp natron / baking soda
- 4 tbs cocoa powder
- 1 pinch of salt
- 70g dark chocolate (70%)
- 2 organic eggs
- 80g coconut sugar or sweetener of choice
- 80g coconut or sunflower oil
- 110ml oat milk or any other plantbased milk
- 110ml cherry juice (from the jar)
- 50g dark chocolate
- 0,5 tsp coconut oil
- Start by draining the cherries but keep the juice for later.
- Roughly chop the dark chocolate.
- In a bowl mix flour, baking powder, natron, salt, cocoa powder and chocolate.
- In another bowl whisk eggs and sugar until frothy. Little by little add the oil, milk and cherry juice while mixing. Eventually add the flour/chocolate mixture.
- When the dough is smooth, finally add the cherries carefully with a spatula.
- Place paper cups into your muffins baking-plate and divide the dough evenly.*
- Bake on 160 degrees celsius for 20-25 minutes. They are done when a wooden pick inserted in center comes out clean. Make sure not to bake them too long, so that they won't get dry.
- Let cool in the muffin pan for about 15 minutes and transfer to a oven rack to cool completely.
- For the chocolate glaze, slowly heat chocolate with coconut oil on low heat until liquid. Spread over muffins and let cool. Enjoy with a good cup of coffee 🙂
- * I always have a bit more dough than for the normal 12 muffin cases. You can either make a very small cake with the rest or add about 3 to 4 additional muffins. If you have silicon muffin cups that's great, because the dough will be too fluid to stay in just the paper cups.