Ingredients
Method
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, granulated sugar, brown sugar, eggs, vanilla, and milk until smooth.
- Pour wet ingredients into dry ingredients and gently fold until just combined.
- Fold in chocolate chunks and cherries carefully.
- Scoop batter evenly into muffin cups, filling about ¾ full.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to keep muffins tender.
Frozen cherries can be used but toss them in a little flour to prevent sinking.
For extra chocolatey muffins, sprinkle additional chocolate chips on top before baking.
Store in an airtight container at room temperature for up to 3 days.
These muffins freeze well for up to 2 months.
Frozen cherries can be used but toss them in a little flour to prevent sinking.
For extra chocolatey muffins, sprinkle additional chocolate chips on top before baking.
Store in an airtight container at room temperature for up to 3 days.
These muffins freeze well for up to 2 months.