Choco-cherry Muffins Recipe

Name: Choco-cherry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups pitted sour cherries; 3 tablespoons honey; 2 tablespoons balsamic vinegar; ¼ teaspoon ground cinnamon; 1 ¾ cups all-purpose flour; ¾ cup packed brown sugar; ½ cup cocoa, dutched; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon ground cinnamon; 1 large sweet potato; ¾ cup butter, melted; ½ cup buttermilk; 1 extra large egg; 1 tablespoon balsamic vinegar; 2 teaspoons vanilla extract

Servings: persons

1 ½ cups pitted sour cherries
3 tablespoons honey
2 tablespoons balsamic vinegar
¼ teaspoon ground cinnamon
1 ¾ cups all-purpose flour
¾ cup packed brown sugar
½ cup cocoa, dutched
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 large sweet potato
¾ cup butter, melted
½ cup buttermilk
1 extra large egg
1 tablespoon balsamic vinegar
2 teaspoons vanilla extract

1
For cherries: In a small non-stick skillet heat cherries, honey, balsamic vinegar and cinnamon over medium-low heat till mixture starts to bubble; at low heat, cook cherries till they have released some of their juices, and the honey-juice mixture starts to thicken (caramelize) 5-6 minutes; remove from heat; distribute cherry mixture evenly among 12 sections in an ice-cube tray and freeze; make this atleast 2 hours before the muffin batter.
2
For sweet potato puree: peel one large sweet potato, place in a covered, microwavable container, and nuke at high for 6 minutes; allow to cool; drain away any excess water it has released; and mash with fork.
3
Preheat oven to 375F; line 12 muffin cups (I use non-stick) with muffin liners.
4
For muffin batter: Mix all dry ingredients in one bowl and all wet in another; add the dry ingredients to the wet and stir with a fork till batter is just mixed; batter will be very thick; distribute batter among 12 muffin cups (for my muffin pan, the batter came up level to the top of cup); press 1 cherry 'ice-cube' lightly into top of each muffin, embedding slightly; bake for 30-32 minutes, or until muffins test done.

986

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 ½ cups pitted sour cherries, 3 tablespoons honey, 2 tablespoons balsamic vinegar, ¼ teaspoon ground cinnamon, and more.

Yes, Choco-cherry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Choco-cherry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions