Ingredients
Scale
- 125 ml sunflower/vegetable oil
- 2 medium eggs
- 1 tsp vanilla extract
- 125 ml buttermilk
- 175 g light brown soft sugar
- 200 g plain flour
- 35 g cocoa powder
- 1 tsp baking powder
- pinch of sea salt
- 200 g chocolate chunks (plus extra for decor)
- 200 g fresh cherries (plus extra for decor)
- 200 g cherry jam/conserve (optional)
Instructions
- Preheat the oven to 200ºC/180ºC fan and line a muffin tray with 12 tulip cases.
- In a large bowl, whisk together the oil, eggs, buttermilk, and vanilla extract.
- Combine the sugar, flour, cocoa powder, baking powder, and sea salt, then mix into the wet ingredients.
- Chop the chocolate and cherries (after de-stoning) and gently fold them into the batter.
- Divide the batter evenly between the 12 muffin cases.
- If desired, pipe about a tablespoon of cherry jam/conserve into the center of each muffin.
- Bake in the preheated oven for 22-25 minutes.
- Press a fresh cherry and a chunk of chocolate into each muffin for added decoration.
- Allow them to cool for 15-20 minutes and enjoy warm or let them cool fully.
Notes
Store the muffins in an airtight container to maintain freshness.
These muffins can be enjoyed warm or at room temperature for up to three days.
Substitute the cherries with other fruits if desired, such as raspberries or blueberries.
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.