Cherry-Chocolate Muffins

I always found chocolate and cherries to be a perfect combination, the sweetness of the first perfectly complement the sourness of the other, one is creamy and the other juicy, you get my drift…

So when looking for a new recipe, cherries and chocolate made an obvious choice for a base, and soon enough these wonderful muffins were born.

These are so soft and moist and chocolatey, they are absolutely addictive, and the cherry bite at the end gives the perfect finale to a great treat.

They are simple and quick to make and are great for entertaining or along side your morning coffee. Just beware, one bite and you’re hooked.


125 gram dark chocolate
100 gram milk chocolate
1 tbsp double cream
1 tbsp coffee liqueur
2 tbsp coconut oil
2 eggs
1/2 cup sugar
1/4 cup milk
1 cup flour
1 tsp baking powder
Pinch of salt


Preheat oven to 190 °C (170° fan) \ Gas 5 \ 380 °F

Melt together dark and milk chocolates.

I use the microwave, on 15 seconds intervals, mixing well between (that’s why my bowl is all smudged), until all melted and smooth.

In a separate bowl, mix together cream, and coconut oil, warm the mixture for 15 second in the microwave, or just until the coconut oil melts.

You want the mixture to be a tad warm to mix with the warm chocolate.

Add the cream-oil mix into the chocolate mix, stir together. Set aside
to chill.

* Don’t worry if your mixture gets lumpy, it will turn back smooth with the next step.

* Do not skip this step as it adds both flavour and softness.

Whisk egg whites and sugar to very stiff peaks.

Add egg yolks to the chilled chocolate mixture, fold in until smooth.

Fold a couple of spoons of the egg white whisk into the chocolate, when all combined add the chocolate mix into the rest of the egg white and fold in gently.

Combine flour, baking powder and salt, fold the mix in with the egg-chocolate mix.
Add the milk. Folding in gently.

Oil a muffin tin – I used a decorative muffin silicone mould.

Drop a few cherries at the bottom of each muffin cup and top with the mixture, going ¾ of the cup high.

Bake in preheated oven on for 15-18 minutes.

Muffins should be slightly moist and springy to touch.


The coffee liqueur gives these chocolate bombs a great added flavoured, however can be replaced with vanilla extract (1 tsp of..) for a more child friendly version. Or rum for an adult one.

I used frozen morello cherries (big fan!) but canned or even fresh would be great too.

For extra kick try adding 1/2 tsp nutmeg.

To substitute the chocolate – mix together 100 gram melted butter, 1/2 cup cocoa powder & 1/3 cup caster sugar.