Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 3/4 cups (219g) all-purpose flour
- 1/2 cup (42g) Dutch-process cocoa powder
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1 teaspoon instant espresso powder
- 2 large eggs, room temperature
- 3/4 cup (180ml) buttermilk, room temperature
- 1/2 cup (120ml) neutral oil
- 1/3 cup (80g) sour cream, room temperature
- 2 teaspoons vanilla extract and 1/4 teaspoon almond extract
- 1 1/4 cups (170g) pitted cherries, halved and patted dry, divided
- 3/4 cup (128g) semisweet chocolate chunks, divided
- 1/4 cup (80g) thick cherry preserves
- 3/4 cup (90g) powdered sugar, 1 tablespoon plus 1 teaspoon (20ml) milk, 1/4 teaspoon vanilla extract, 1/8 teaspoon almond extract, and a pinch of salt for the drizzle
- 2 tablespoons (10g) dark chocolate shavings for finishing
Do This
- 1. Heat oven to 425°F and line a 12-cup muffin pan with paper liners.
- 2. Whisk flour, cocoa, sugars, baking powder, baking soda, salt, and espresso powder in a large bowl.
- 3. Whisk eggs, buttermilk, oil, sour cream, vanilla, and almond extract in a separate bowl.
- 4. Fold wet ingredients into dry ingredients, then fold in 1 cup (135g) cherries and 1/2 cup (85g) chocolate chunks.
- 5. Fill muffin cups halfway, add 1 teaspoon cherry preserves to each, cover with remaining batter, and top with remaining cherries and chocolate.
- 6. Bake 5 minutes at 425°F, reduce to 350°F without opening the oven, and bake 14 minutes more.
- 7. Cool, drizzle with vanilla-almond glaze, sprinkle with chocolate shavings, and let set for 5 minutes.
Why You’ll Love This Recipe
- Big Black Forest flavor in muffin form: Deep chocolate, juicy cherries, cherry preserves, and a delicate vanilla-almond finish make these taste like a casual version of the classic cake.
- Bakery-style texture: Buttermilk, sour cream, and oil create a tender, moist crumb that stays soft for days.
- Dramatic but easy: A hidden cherry center and glossy drizzle make the muffins feel dessert-worthy without complicated decorating.
- Great with fresh or frozen cherries: You can make them in peak cherry season or anytime a chocolate-cherry craving hits.
Grocery List
- Produce: 1 1/4 cups (170g) pitted sweet cherries, fresh or frozen
- Dairy: 2 large eggs, buttermilk, sour cream, whole milk
- Pantry: All-purpose flour, Dutch-process cocoa powder, granulated sugar, light brown sugar, powdered sugar, baking powder, baking soda, fine sea salt, instant espresso powder, neutral oil, vanilla extract, almond extract, semisweet chocolate chunks, thick cherry preserves, dark chocolate shavings, paper muffin liners
Full Ingredients
For the Chocolate Cherry Muffins
- 1 3/4 cups (219g) all-purpose flour, spooned and leveled
- 1/2 cup (42g) Dutch-process cocoa powder, sifted if lumpy
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon instant espresso powder
- 2 large eggs, room temperature
- 3/4 cup (180ml) buttermilk, room temperature
- 1/2 cup (120ml) neutral oil, such as canola, avocado, or vegetable oil
- 1/3 cup (80g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cups (170g) pitted cherries, halved and patted very dry, divided into 1 cup (135g) for the batter and 1/4 cup (35g) for topping
- 3/4 cup (128g) semisweet chocolate chunks, divided into 1/2 cup (85g) for the batter and 1/4 cup (43g) for topping
- 1/4 cup (80g) thick cherry preserves or cherry jam
For the Vanilla-Almond Drizzle
- 3/4 cup (90g) powdered sugar, sifted
- 1 tablespoon plus 1 teaspoon (20ml) whole milk
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/16 teaspoon fine sea salt
For Finishing
- 2 tablespoons (10g) dark chocolate shavings or finely chopped dark chocolate
Step-by-Step Instructions
Step 1: Prepare the pan and cherries
Place a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin pan with paper liners. If your cherries are fresh, pit and halve them. If they are frozen, use them straight from the freezer and halve any large pieces. Pat the cherries thoroughly dry with paper towels; removing excess moisture keeps the muffins rich and tender instead of gummy.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, granulated sugar, light brown sugar, baking powder, baking soda, fine sea salt, and instant espresso powder for 30 seconds. Break up any pockets of brown sugar with your fingertips or the back of a spoon. This even mixing helps the muffins rise evenly and gives the cocoa a smooth, dark flavor.
Step 3: Mix the wet ingredients
In a separate medium bowl, whisk the eggs until lightly blended. Add the buttermilk, neutral oil, sour cream, vanilla extract, and almond extract. Whisk until the mixture looks smooth and glossy. The vanilla rounds out the chocolate, while the tiny amount of almond extract gives a subtle cherry-cake aroma without making the muffins taste strongly of almond.
Step 4: Combine the batter
Pour the wet ingredients into the bowl of dry ingredients. Use a flexible spatula to fold the batter together just until a few floury streaks remain. Add 1 cup (135g) of the halved cherries and 1/2 cup (85g) of the chocolate chunks, then fold gently until the batter is combined. The batter should be thick, dark, and slightly lumpy. Avoid vigorous stirring; overmixing can make muffins tough.
Step 5: Fill the muffins with cherry preserves
Spoon about half of the batter into the prepared muffin cups, using roughly 2 rounded tablespoons per cup. Add 1 teaspoon of thick cherry preserves to the center of each cup. Cover with the remaining batter, dividing it evenly so each cup is nearly full. Scatter the remaining 1/4 cup (35g) cherries and 1/4 cup (43g) chocolate chunks over the tops, pressing them in lightly so they adhere. Let the filled pan rest for 5 minutes while the oven stays fully heated.
Step 6: Bake with a bakery-style heat boost
Bake the muffins at 425°F for exactly 5 minutes. Without opening the oven door, reduce the temperature to 350°F and bake for exactly 14 minutes more, for a total bake time of 19 minutes. The muffins are done when the tops spring back lightly and a toothpick inserted into the chocolate muffin portion comes out with moist crumbs, not wet batter. Try not to test directly through the cherry preserve center, which will remain soft and jammy.
Step 7: Cool and finish with drizzle
Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack and cool for 10 minutes more. In a small bowl, whisk the powdered sugar, milk, vanilla extract, almond extract, and fine sea salt until smooth. Drizzle the glaze over the warm-but-not-hot muffins, then sprinkle with the dark chocolate shavings. Let the drizzle set for 5 minutes before serving. The muffins are wonderful slightly warm, when the cherry center is soft and the chocolate chunks are still a little melty.
Pro Tips
- Pat the cherries dry: Cherries bring flavor and moisture, but extra juice can weigh down the crumb. Drying them is the easiest way to keep the muffins plush.
- Use Dutch-process cocoa for the deepest flavor: It gives these muffins a dark, smooth, cake-like chocolate profile that feels very Black Forest inspired.
- Keep the cherry preserves in the center: When filling the cups, avoid spreading the preserves to the liner edges so the jam does not leak or caramelize too much.
- Do not overmix: Fold just until combined. A few small lumps are much better than a perfectly smooth but tough muffin batter.
- Cool before glazing: If the muffins are too hot, the drizzle will melt into the tops instead of making pretty white ribbons.
Variations
- Classic Black Forest dessert muffins: Serve each cooled muffin with 2 tablespoons lightly sweetened whipped cream and 1 tablespoon extra cherry preserves spooned over the top.
- Kirsch cherry version: For an adult dessert-style flavor, stir 1 tablespoon kirsch into the cherry preserves before adding 1 teaspoon to each muffin cup.
- Almond-crunch version: Increase the almond extract in the batter to 1/2 teaspoon and sprinkle 1/3 cup (30g) sliced almonds over the muffin tops before baking.
Storage & Make-Ahead
Store the cooled muffins in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. For the softest texture, warm a refrigerated muffin in the microwave for 10 to 12 seconds before serving. To freeze, place unglazed muffins in a freezer-safe bag or container and freeze for up to 2 months; thaw at room temperature for 45 minutes, then add the drizzle and chocolate shavings. For make-ahead prep, pit and halve the cherries up to 1 day in advance, and whisk the dry ingredients together up to 2 days in advance. Keep the dry mix covered at room temperature and the cherries refrigerated until ready to bake.
Nutrition (per serving)
Calories: 380 kcal | Carbs: 60g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Fiber: 3g | Sugar: 41g | Sodium: 265mg | Cholesterol: 36mg
