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Fresh baked cherry and chocolate muffins in a pan
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5 from 1 review

Small Batch Chocolate Cherry Muffins

Who says you can't have chocolate for breakfast!  This Small Batch Chocolate Cherry Muffins recipe is super easy to make with one bowl to make 4 delicious muffins!  Sweet Bing cherries and chocolate chips float in a light and tender muffin - perfect for breakfast or dessert!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Black Cherry, Breakfast, Chocolate, Easy, Muffins
Servings: 4 Muffins
Author: Erin Cernich


  • 2/3 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, melted and cooled slightly
  • 2 tablespoons unsweetened canned coconut milk or any dairy milk
  • 1 egg white, room temperature
  • 2 tablespoons chocolate chips I used Ghirardelli 60% Cacao Chocolate Chips
  • 1/3 cup fresh cherries, pitted and halved


  • Preheat oven to 350o degrees and adjust oven rack to the middle position. Line a muffin pan with 4 cupcake liners. For homemade cupcake liners, cut pieces of parchment paper into 5" squares, press into the muffin cups, and form into cups by folding the sides into pleats.
  • In a medium bowl whisk together the flour, baking soda, baking powder, salt, and sugar. Make a small well in the middle of the bowl.
  • Add the coconut milk and egg white into the well of the dry ingredients and fold the dry and wet ingredients together. Then fold in the melted butter until no dry streaks remain.
  • Add the chocolate chips and halved cherries and mix until just incorporated. Distribute the batter evenly into each of the cupcake liners.
  • Bake for 12-15 minutes, or until a toothpick inserted in the middle comes out clean. Cool the muffins on a wire rack. Enjoy!