Cherry Chocolate Muffins (3 Ingredients)

5 from 5 votes

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These cherry chocolate muffins are rich, fluffy and always a huge hit in my family. With just 3 ingredients, you can whip them up in less than 30 minutes. No baking skills required!

Top down shot of cherry chocolate muffins on beige background with one muffin cut in half.


 

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Why you’ll love this muffin recipe

Valentine’s Day is right around the corner and with it comes indulgent treats like red velvet crepe cake and chocolate souffle cheesecake. I’m all for a fancy dessert for date nights. Chocolate is the most important food group, after all. 

However, these choc cherry muffins are my go-to when I want a sweet treat that’s perfect for everyday celebrations. In fact, they’re so tasty I make them all year long! 

  • Easy – With just 3 ingredients and 35 minutes, these muffins are almost too simple to be called a recipe. 
  • Flavorful – Every soft bite is rich, chocolatey, and infused with a sweet fruity flavor.
  • Large batch – One batch makes enough for 24 muffins, meaning this chocolate cherry muffin recipe is perfect for parties and giving to loved ones! 

These muffins keep well, meaning you can enjoy them for several days. Just be warned, they never last long! Your friends and family will never believe they didn’t come from a fancy bakery. 

Chocolate cherry muffin in a red paper liner.

Key Ingredient Notes

  • Eggs add structure and tenderness to the muffins, helping them hold their shape. 
  • Devil’s cake mix – Devil’s food cake is a dark and rich chocolate cake with a light and airy texture! If you can’t find it at your local grocery store, chocolate cake mix will also work. 
  • Cherry pie filling – For a sweet cherry flavor and extra texture! 
Chocolate cherry muffins ingredients.

How to make cherry chocolate muffins

Before you get started, preheat your oven to 350°F (177°C). Then, line 16 muffin cups with paper liners. And since these muffins are low fat, I like to spray the paper liners with cooking spray to prevent the muffins from sticking to the paper. 

  • Beat the eggs in a large mixing bowl for 2 minutes until nice and fluffy. 
Side by side images of cracked and beated 2 eggs in a glass bowl.
  • Add the chocolate cake mix and cherry pie filling.
  • Continue to beat until the mixture is smooth, starting on low speed.  
Side by side images of added cake mix and cherry pie filling into the eggs and mixed batter in a glass bowl.
  • Divide the batter into the prepared muffin cups. Be sure to fill the cups to the top for nice and tall muffins.
  • Bake until the muffins are fluffy and a toothpick inserted into the center comes out clean, about 20-23 minutes. 
  • Cool the chocolate cherry muffins in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Side by side images of raw and baked chocolate muffins in a muffin tin.

Portion

I like to use this large cookie scoop to make portioning the batter easy and mess-free! It takes about 2 scoops per muffin.

Baked chocolate muffins in a muffin pan with one muffin teared in half.

Tips for Success

  • Use muffin liners for easy removal. Greasing the pan works too, but muffin liners make removal a breeze! That way you don’t have to fight to get the muffins out of the pan and risk them crumbling. 
  • Skip the boxed cake mix instructions. There’s no need to follow the box instructions or use any extra ingredients! 
  • Don’t overmix the batter. Mix just until the batter is combined. Overmixing can result in dense and chewy muffins that don’t rise properly. 
  • Don’t overbake the muffins. This may seem obvious, but an overbaked muffin is a dry muffin, no matter how good the recipe. Use the toothpick test, and stick a toothpick into the center of the muffin. If it comes out clean, they’re ready! 

Storing Tips

  • Let the muffins cool completely, and transfer them to a sealable bag or airtight container. 
  • Store leftover muffins in the fridge for up to 3 days. 
  • Chocolate cherry muffins also freeze well! Wrap each cooled muffin in plastic wrap. Then, transfer them to a sealable bag to freeze for up to 3 months.
  • Thaw in the fridge or at room temperature, and enjoy. Or, reheat choc cherry muffins in the microwave for about 20 seconds. 

FAQs

What is the secret to moist muffins? 

The secret to keeping your muffins moist is including fat such as oil or buttermilk. In addition, avoiding overmixing and overbaking will keep your muffins from drying out. 

What flavor goes well with cherry? 

Sweet and subtly tangy, cherry pairs wonderfully with chocolate, cream cheese, ricotta cheese, yogurt, ice cream, cola, vanilla, and red wine!  

What is the most common flaw when baking muffins? 

The most common mistake when it comes to making muffins is over mixing the batter! Be sure to combine just until the batter is smooth. 

Top down shot of cherry chocolate muffins on beige background with one muffin cut in half.
5 from 5 votes

Cherry Chocolate Muffins

These cherry chocolate muffins are rich, fluffy and always a huge hit in my family. With just 3 ingredients, you can whip them up in less than 30 minutes. No baking skills required!
Prep: 5 minutes
Cook: 23 minutes
Total: 28 minutes
Servings: 16 muffins

Ingredients

Instructions 

  • Preheat the oven to 350°F (177°C). Line 16 muffin cups with paper liners and spray with a cooking spray.
  • In a large mixing bowl with attachment, beat the eggs until fluff, about 2 minutes.
  • Add chocolate cake mix and cherry pie filling, and continue to beat the mixture until smooth, starting on low speed.
  • Divide the batter into the prepare muffin cups. (This large cookie scoop makes this step so easy! About 2 scoops per muffin.)
  • Bake for 20-23 minutes, or until the inserted toothpick comes out clean.
  • Cool the muffins in the pan for 5 minutes, then transfer onto a wire rack to cool completely.

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Tips & Notes

Storing Tips: 
– Store leftover muffins in the fridge for up to 3 days. 
– Chocolate cherry muffins also freeze well for up to 3 months! Wrap each cooled muffin in plastic wrap. Then, transfer them to a sealable bag. 
– Thaw in the fridge or at room temperature, and enjoy. Or, reheat choc cherry muffins in the microwave for about 20 seconds.

Nutrition

Servings: 1 serving
Calories: 147kcal
Carbohydrates: 31g
Protein: 2g
Fat: 2g
Sugar: 11g
Sodium: 229mg
Course: Breakfast, Snack
Cuisine: American

This recipe was originally published on March 8th, 2019.

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Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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9 Comments

  1. 5 stars
    So easy ! Had to put flour on my face so my friends thought I baked all morning. Everyone just loved these muffins. How can I do blueberry or apple. Where has this recipe been all my life! Thank you so much for sharing ❤️

  2. 5 stars
    These are so easy and SO DELICIOUS!! They make up quickly and are
    perfect for a quick dessert or when someone drops in for coffee!!!