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!
I use the term breakfast muffins a little loosely here. Given this small batch of chocolate cherry muffins has, well, chocolate and cherries in it. Not your typical breakfast fare, but it is a delicious treat to start your day!
Now you would think that a breakfast muffin would (or should) have some kind of oatmeal, or morning fruit in it, but ever since I saw a straight up chocolate chip muffin at My Favorite Muffin years ago, the rules have changed. At least in my rule book.
One could argue that if you break down the ingredients in a muffin – these Chocolate Cherry Muffins to be exact – they are not that dissimilar to say, a pancake breakfast. You have your flour, egg, sugar topped off with a little fresh fruit and some chocolate chips, and voila! Breakfast! 🙂
Of course, if you prefer a little more breakfast-centric muffin, you can try my Strawberry Oatmeal Streusel Muffins – these definitely have a yummy breakfast spin on them!
Small Batch Chocolate Cherry Muffins
Muffins are a great recipe to have in small batches. The reason being is you want to enjoy them while they are fresh. At least I think so. The cake of the muffin is all nice and tender and the flavors of the cherry and chocolate are very pronounced. Though, should you have an extra muffin left, it will still be good the next day.
If you want a larger batch of muffins, I would love to say just double the recipe, but I can’t say that with any certainty because I have not tested them that way.
There is science in the ratio of leavener, flour, and liquid and I can’t say with any authority that doubling everything would still yield the same tender muffin. But should you try it, please let me know!
Homemade Cupcake Liners
I realized when I started to make these muffins, that I did not have any cupcake liners. To make matters worse, I’m not a fan of just greasing the muffin pan because of two reasons – 1. I don’t want to damage any of the muffins when trying to get them out of the pan, and 2. I think cupcake liners are a nicer presentation.
Realizing I had rolls and rolls of parchment paper, my problem was solved. And to be honest, parchment liners are much better for muffins and cupcakes because they are less likely to stick to the actual ‘cake’. I have found that inexpensive liners may do that.
So I approximated the size I needed to fill the muffin cup with enough overhang, and came to a 5-inch square. Get the parchment paper that already has the square inches marked on it to make it even easier!
Then all you do is stuff the square in the muffin cup and ‘pleat’ the edges all around until you have a nice little parchment cup. Easy, peasy. Plus, how cute and artistic do the organic muffin liners look?! You’d pay a pretty penny for pre-made ones, that’s for sure!
So, whether it is breakfast, lunch, snack, treat or even dessert, these muffins will satisfy your chocolate-covered fruit craving! 🙂
Small Batch Chocolate Cherry Muffins
- 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, full fat (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!
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch gluten free and traditional desserts - all homemade, all simple, and all for you!