Cherry Chocolate Muffins (3 Ingredients)
This post may contain affiliate links. Read full disclosure.
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!
Pin this now to find it later
Pin ItWhy 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.
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.
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
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.
Sweet and subtly tangy, cherry pairs wonderfully with chocolate, cream cheese, ricotta cheese, yogurt, ice cream, cola, vanilla, and red wine!
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.
More Muffin Recipes
Cherry Chocolate Muffins
Ingredients
- 2 large eggs
- 1 (15.25oz) box (432 g) Devil’s Food cake mix
- 1 (21oz) can (595 g) cherry pie filling
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.
⭐️ Did you make this recipe?
Please leave a review and let us know how you liked it!
Tips & Notes
– 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
This recipe was originally published on March 8th, 2019.
The chocoholic in me wants to add chocolate chips to make them extra decadent…
That’s not a bad idea!! I love that, Sue!!
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 ❤️
What size cake mix 15.25?
Hi, Katherine. Yes, 15.25oz box.
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!!!
Agreed!! Such quick and delicious treats!!! Thank you for your feedback, Candace!
MMM SO GOOD>Will make again.Thank You for this recipe
Thank you for your feedback, Betty!