These rich and moist double chocolate cherry muffins are packed with juicy cherries, dark chocolate chips, and a hint of almond extract. Perfect for cherry season or any time you want a bakery-style treat at home.
There’s something about walking through a farmer’s market in the summer that brings out my spontaneous recipe developer brain. When I spotted a big bag of fresh, sweet cherries, I knew exactly what I had to do. It had been a while since I made a truly decadent muffin—one that felt like dessert but still worked for breakfast. That’s how this double chocolate cherry muffin recipe was born.
The combination of juicy cherries, dark chocolate, and a tender cocoa-infused batter is just heavenly. This is the kind of muffin you make for a cozy weekend breakfast, a summer brunch spread, or just to treat yourself with a coffee. Plus, it’s made with pantry staples and a few simple fresh ingredients—my favorite kind of recipe.
Why I Love This Cherry Muffin Recipe
- Seasonal & simple – The base is easy to make and uses ingredients you likely already have. And if cherries aren’t in season? Frozen cherries work just as well.
- Moist and flavorful – Thanks to melted butter, canola oil, and Greek yogurt, these muffins stay soft and rich.
- Double chocolate – Because one kind of chocolate just isn’t enough. Cocoa powder and chocolate chips take this muffin over the top.
- Naturally elevated – The almond extract adds a subtle sophistication that makes these feel bakery-worthy.
Ingredients You’ll Need
- Butter (½ cup, melted): Adds richness and flavor. Make sure it’s cooled slightly before mixing with the eggs.
- Granulated Sugar (¾ cup): Sweetens and balances the tart cherries.
- Eggs (2): Room temperature is best so they incorporate evenly.
- Canola Oil (⅓ cup): Helps keep the muffins soft and moist.
- Plain Greek Yogurt (½ cup): Adds moisture and a subtle tang.
- Vanilla Extract (1 tbsp): Adds depth and rounds out the chocolate and cherry flavors beautifully. Use pure vanilla for best results.
- Almond Extract (½ tsp): Optional, but it adds a delicious cherry-almond bakery flavor.
- All-Purpose Flour (2 cups): The structure of the muffin. You can also use a 1:1 gluten-free flour blend.
- Cocoa Powder (½ cup): Use Dutch-process for deeper chocolate flavor, but any unsweetened kind works.
- Baking Powder (2 tsp): Gives the muffins their lift.
- Salt (½ tsp): Enhances all the flavors.
- Cherries (1 cup, pitted and halved): Fresh is best, but frozen works in a pinch—just don’t thaw them first.
- Dark Chocolate Chips (1 cup): You can also use chopped chocolate or mini chips.
Substitutions & Variations
- No almond extract? Use vanilla or a splash of cherry liqueur.
- Want it dairy-free? Use dairy-free yogurt and plant-based butter.
- Use frozen cherries straight from the freezer—just toss in flour first to prevent sinking.
- Make them gluten-free by using a 1:1 gluten-free flour.
- Add crunch with chopped almonds, pecans, or a streusel topping.
How to Make Cherry Muffins
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter, sugar, eggs, oil, Greek yogurt, and almond extract until smooth.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
Step 4: Make the Batter
Gradually add the dry ingredients to the wet ingredients. Stir until just combined—do not overmix.
Step 5: Add the Good Stuff
Fold in the halved cherries, chocolate chips, and lemon zest gently.
Step 6: Fill & Bake
Scoop the batter evenly into the muffin tins (they should be about ¾ full).
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Step 7: Cool
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips for the Best Muffins
Don’t overmix – A light hand makes fluffy muffins. Overmixing can make them dense or tough.
Use room temperature eggs and yogurt – This helps the batter mix more smoothly.
Toss cherries in flour – If using frozen cherries, tossing them in a bit of flour prevents them from sinking.
Cool completely before storing – Otherwise, condensation can make them soggy.
How to Store & Make Ahead
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: These muffins will last up to 5 days in the fridge.
- Freeze: Wrap individually and freeze for up to 2 months. Thaw at room temp or warm in the microwave.
FAQ
Other Muffin Recipes You’ll Love
- Easy Nutella Muffins
- Healthy Banana Carrot Muffins
- Healthy Carrot Cake Muffins
- Double Chocolate Chip, Banana and Coffee Muffins
- Apple Muffins Recipe with Cinnamon
- Small Batch Banana Muffins
Final Thoughts
These double chocolate cherry muffins are rich, tender, and bursting with juicy cherry flavor. Whether you’re making the most of cherry season or baking from frozen fruit, this recipe brings a little indulgence to your morning. And that combination of cherries, cocoa, and almond extract? Absolutely divine.
I hope these muffins become a new go-to for your summer baking days. As always, don’t forget to share your creations with me—nothing makes me happier than seeing your delicious kitchen moments.
Connect with Me
For more delicious and easy recipes, follow me on Instagram and join me over on Facebook where I share recipes daily!
Double Chocolate Cherry Muffins Recipe
These double chocolate cherry muffins are rich, tender, and bursting with juicy cherry flavor. Whether you're making the most of cherry season or baking from frozen fruit, this recipe brings a little indulgence to your morning. And that combination of cherries, cocoa, and almond extract? Absolutely divine.
Ingredients
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated white sugar
- 2 large eggs (room temperature)
- ⅓ cup canola oil
- ½ cup plain Greek yogurt
- 1 tbsp pure vanilla extract
- ½ tsp almond extract (optional)
- 2 cups all-purpose flour
- ½ cup cocoa powder (Dutch-process preferred)
- 2 tsp baking powder
- ½ tsp salt
- 1 cup pitted and halved fresh cherries (or frozen, unthawed)
- 1 cup dark chocolate chips (or chopped chocolate)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large mixing bowl, whisk together the melted butter, sugar, eggs, canola oil, Greek yogurt, vanilla, and almond extract until smooth and well combined.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined—do not overmix.
- Gently fold in the cherries and chocolate chips. The batter will be thick.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until the tops are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Expert Tips
- Use firm, slightly underripe cherries to prevent excess moisture.
- Frozen cherries? Use them straight from the freezer—no thawing needed.
- Don't overmix the batter—it can lead to dense muffins.
- For an extra indulgent touch, drizzle with melted chocolate once cooled.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 291Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 42mgSodium: 159mgCarbohydrates: 33gFiber: 2gSugar: 17gProtein: 5g
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
