This recipe came about while trying to find a way to use up the last of the cherries (about 100 g) that were a bit past their prime. I looked around and found some recipes but adjusted a few to work with the amount of cherries I had available. These muffins turned out to be so delicious! They didn’t last as long as I was hoping they would; they were just too darn good. Here’s what I did:

Chocolate Cherry Raspberry Muffins

  • 1 3/4 cup Self Rising Flour
  • 1/4 cup Cocoa
  • 1 tsp Baking Powder
  • 1 cup Sugar
  • 100 grams Chocolate Bar, chopped (I used two 50 g dark chocolate truffle bars)
  • 1 1/2 cups Berries (I used mostly cherries and the rest raspberries)
  • 2 Eggs
  • 1/2 cup Safflower Oil
  • 2/3 cup Milk (I used So Delicious Coconut Milk)
  1. Preheat oven to 350’F and grease muffin tin. This recipe will make twelve muffins.
  2. In a large bowl, whisk flour, cocoa, baking powder and sugar together.
  3. Stir in chopped chocolate bar and berries into the flour mixture.
  4. In a small bowl, whisk eggs. Add and whisk in oil and milk.
  5. Add wet to dry and stir until just combined. It’s better to slightly undermix than overmix.
  6. Bake for 20-25 minutes or a toothpick comes out mostly clean. Allow the muffins to cool for a few minutes before removing from the muffin tin.

mmm... Dark chocolate truffle barLeftover cherries

3 Responses to Chocolate Cherry Raspberry Muffins

  1. I will use huckleberry and thimble berries for this recipe.
    Surely you folks have meg-huge-plump huckleberry this year too. No?
    Yum yum and thank you . . . again for a great recipe.
    I hope it survives my tampering!

  2. Looks like a wonderful recipe!!1

  3. Annie says:

    Can’t wait to hear how they turn out, Mickey! I bet it will be a success. I can’t wait for huckleberries here.

Leave a Reply

Your email address will not be published. Required fields are marked *