Dark chocolate and cherries. An undeniable match! These Dark Chocolate Cherry Muffins are moist, flavourful and chocolatey. They are also dairy free (use dairy free chocolate chips!) and vegetarian.
I have found a technique for baking muffins that I quite love. Many recipes I have come across say bake at 425 for 5 minutes and then lower the temperature to 350. I’ve played around a bit and found that I like to stay at 425 for 7 minutes and lower the temperature to 375. I find the muffins rise even better that way. I suppose in the way that I am always trying to create the most perfect muffin, I am also trying to perfect the best way to bake as well. Anyway, I use this method in this recipe.
But doesn’t the higher temperature dry the muffin out? You ask. Nope. I have yet to make a dried out muffin. All of the recipes that I share are moist with an optimal texture!
New Stand Mixer!
I bought a new stand mixer today! It is actually an anniversary present from my husband, but we tend to sometimes just tell each other what we want from each other and just go pick it up ourselves, and that’s what I did! I researched quite a bit before settling on this one. The price was insane at a sale price of $139.98, but the reviews were tip top, so instead of paying 4-$500+, I chose this one. It has a 2 year limited warranty, and worst case scenario, I have to get a new one if this one breaks, at least it didn’t break the bank! It has 600 watts, which I read was the minimum wattage that you’d want, and it comes with a sheild, a dough hook, a beater and a whisk.
When I was talking to the retail assistant at the store, she mentioned that the only downside to this mixer is that you can’t get additional attachments for it such as ice cream or pasta makers. That is not an issue with me, and I’m willing to bet that it’s not an issue with most people looking for a stand mixer! I will definitely be reviewing this product when I have used it several times. I have a feeling the review will be a good one!
Back to the muffins…
Okay, so, this recipe is dairy free and refined sugar free UNLESS your chocolate chips have refined sugar in them. If you live a dairy free lifestyle, you’ll know to have dairy free chocolate chips on hand, BUT in case you’re making these muffins for a friend who is dairy free, I will remind you that you will need to ensure the chocolate is dairy free. These Enjoy Life dark chocolate chips are dairy free (and vegan and gluten free!) You can find them in most grocery stores in the organic and alternative foods section. (I’m not an affiliate, just making suggestions!) Enjoy Life also uses cane sugar, so they are refined sugar free! Win!
One More Thing about these Dark Chocolate Cherry Muffins…
Feel free to play with the ratios of chocolate chips to cherries. I definitely could have used more cherries and less chocolate chips, but this is a chocolate loving house so the cherry was more of an enhencer for these muffins (which is why they are Dark Chocolate Cherry Muffins and not Cherry Dark Chocolate Muffins!). However, you can figure out what you like best and make your own adjustments, or just keep my ratios!
Also, feel free to use different types of milk. Soy, almond, rice and oat milk will work just fine. The coconut milk adds coconut flavour, so you’ll lose that with any adjustments, but the flavours in this muffin will do fine without.
If you’re in the mood for something more chocolatey, take a look at my triple chocolate chip muffins!
Dark Chocolate Cherry Muffins
- 240 g all-purpose flour 2 cups, sifted and levelled
- 1/8 tsp baking soda
- 1 1/4 tsp baking powder
- 1/2 tsp sea salt
- 198 g dark chocolate chips or chunks I used 85g(1/2 cup) dark chocolate chunks, and 113g (2/3 cup) dark chocolate chips. Feel free to use whatever you have. Semi-sweet will also work in a pinch! Make sure they are dairy free!
- 90 g plain coconut yogurt 1/3 cup + 1 tbsp, room temperature
- 150 g canned coconut milk room temperature
- 85 g chopped cherries about half heaping cup. I used frozen, fresh can also be used!
- 156 g pure maple syrup 1/2 cup, room temperature
- 56.75 g unsalted vegan butter melted and slightly cooled
- 25 g extra virgin olive oil 2 tbsp
- 2 large eggs lightly beat, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tbsp course sugar for sprinkling on top optional
- Preheat the oven to 425 and prepare your muffin tin by adding liners or greasing.
- chop the cherries.
- Mix the flour, baking soda, baking powder and salt in a bowl and set aside.
- With a whisk, combine maple syrup with melted butter and olive oil in a large bowl.
- Add in the coconut milk and yogurt and whisk again.
- Add the eggs and whisk until combined.
- Add the chocolate chips to the bowl of flour and combine.
- Add the dry ingredients to the wet mixture and combine gently with a rubber spatula. Add in the cherries and combine. Do not over-mix!
- Fill the muffin cavities to the top with the muffin batter.
- Sprinkle coarse sugar on top, if adding.
- Bake at 425 for 7 minutes and then lower the temperature to 375 and bake for an additional 14 minutes or until a toothpick comes out clean.
- Remove from oven and let sit in muffin pan on a cooling rack for five minutes and then remove the muffins from the pan onto a cooling rack and let them cool completely before eating!
- Enjoy right away or store at room temperature for 3 days in an airtight container. You can also freeze them for up to 3 months.