Whole Wheat Chocolate Cherry Muffins Recipe

Name: Whole Wheat Chocolate Cherry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 cups white whole wheat flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 cup honey, maple syrup, or agave; 1/2 cup light brown sugar, loosely packed; 1 cup mashed ripe banana; 1/4 cup greek yogurt; 1 large egg; 1/2 teaspoon of vanilla; 3/4 cup milk; 1/2 cup semi-sweet chocolate chips; 1 cup dried cherries

Servings: persons

2.5 cups white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup honey, maple syrup, or agave
1/2 cup light brown sugar, loosely packed
1 cup mashed ripe banana
1/4 cup greek yogurt
1 large egg
1/2 teaspoon of vanilla
3/4 cup milk
1/2 cup semi-sweet chocolate chips
1 cup dried cherries

1
Preheat oven to 350u00b0F. Grease a 12-count muffin pan with cooking spray.
2
In a large bowl, gently stir the flour, baking soda, salt, and cinnamon together until combined. Set aside.
3
In a separate bowl, whisk the honey and brown sugar together. Add the mashed banana, yogurt, vanilla, and egg. Whisk to combine. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold with a rubber spatula. Add the milk slowly and continue to gently mix the ingredients together. Fold in the chocolate chips and cherries. Don't overmix the batter.
4
Divide the batter between the muffin tin. You may have enough for more than 12 muffins. Fill all the way to the top for good muffin tops. Bake for 17-18 minutes until lightly browned on the edges. A toothpick inserted in the center should come out clean.
5
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.

650

kcal

Calories

Fat

121

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.
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 13 ingredients. The key ingredients include: 2.5 cups white whole wheat flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, and more.

Yes, Whole Wheat Chocolate 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!

Whole Wheat Chocolate Cherry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions