Cherry Chocolate Muffins (3 Ingredients)

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!

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. 

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! 

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. 

• Add the chocolate cake mix and cherry pie filling.
• Continue to beat until the mixture is smooth, starting on low speed.  

• 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.

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

More Muffin Recipes

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