Small Batch Chocolate Cherry Muffins: Your Cozy Morning Win
Hey friends, Jackson here from Food Meld! Ever have one of those mornings where you’re craving something special but don’t want to commit to a mountain of leftovers? Maybe it’s just you and your coffee, or you and one lucky person sharing a quiet sunrise. That’s exactly why I created these Small Batch Chocolate Cherry Muffins. Picture this: tender crumb, juicy cherries popping like little rubies, and pockets of melty chocolate that make you close your eyes for a second. No fancy skills needed—just 30 minutes between you and warm muffin bliss. I’m all about big flavor without the big fuss, and this recipe? It’s my love letter to simple, soul-warming moments. Forget giant batches that go stale; this makes just 3-4 perfect muffins. Because sometimes, all you need is enough for right now. Let’s turn that “meh” morning into a “heck yes” morning, one bite at a time.
Mom, Cherries, and a Chocolate-Stained Apron
This recipe takes me straight back to my mom’s kitchen in Georgia. Every Valentine’s Day, without fail, she’d buy those chocolate-covered cherries in the red box. She’d sneak them like contraband after dinner, eyes closed, humming. One summer, I tried impressing her by baking her “fancy” muffins—using her prized cherries and my dad’s secret chocolate stash. Disaster! I overmixed the batter, cherries sank, and they came out looking like lumpy rocks. Mom laughed so hard she cried, then ate two anyway. “Flavor’s there, baby,” she said, wiping chocolate off my cheek. That messy, sweet moment stuck. These muffins? They’re my redemption arc—everything I wished those childhood muffins had been: light, balanced, and unapologetically joyful. Every bite tastes like a hug from her.
Your Flavor Toolkit: Simple, Smart & Swappable
Gather these heroes—each plays a key role! Pro tip: Measure everything before you start. Small batches move fast!
- ⅔ cup all-purpose flour – The trusty backbone. For fluffier muffins, spoon flour into the cup—don’t scoop! Gluten-free swap: Use a 1:1 GF blend (I love Bob’s Red Mill).
- ⅛ tsp baking soda + ¼ tsp baking powder – Our dynamic rise duo. Baking soda reacts with cherries’ acidity; baking powder gives extra lift. Check expiration dates—flat muffins are sad muffins.
- ⅛ tsp salt – Flavor amplifier! Balances sweetness. Sea salt or kosher works best.
- ¼ cup granulated sugar – Just enough sweetness to let cherries shine. Lower sugar? Drop to 3 tbsp—cherries bring natural sugar too.
- 2 tbsp unsalted butter, melted – Adds richness and that golden edge. Vegan? Swap equal parts coconut oil or vegan butter.
- 2 tbsp full-fat coconut milk (or dairy milk) – Coconut milk adds dreamy moisture, but whole dairy milk works great too. No skim—fat = flavor!
- 1 large egg white, room temp – Lifts the crumb without heaviness. Pro insight: Room temp blends smoother. Save yolk for hollandaise tomorrow!
- 2 tbsp chocolate chips – Semi-sweet is my jam (balances tart cherries), but dark chocolate lovers—go for 70%! Chunks work too.
- ⅓ cup fresh cherries, pitted and halved – Non-negotiable: Use fresh, firm cherries. Frozen bleed too much. No cherry pitter? Slice around the pit with a paring knife and twist.
Let’s Bake: Easy Does It!
Follow these steps—I’ve packed ’em with my hard-earned muffin hacks for foolproof results.
- Preheat oven to 350°F (175°C). Line or grease 3–4 muffin cups. Why 3-4? Batter rises better with space! Skip paper liners if you love crispy edges—just grease wells generously with butter or spray. Trust me, it’s worth heating the oven fully—no half-baked rises here!
- In a bowl, whisk flour, baking soda, baking powder, salt, and sugar. Whisk like you mean it—this replaces sifting and ensures no clumpy surprises. Chef hack: Add a pinch of cinnamon if you’re feeling fancy (Mom’s secret).
- In another bowl, whisk melted butter, coconut milk, and egg white. Whisk until foamy—about 30 seconds. This tiny bit of air = tender muffins! Let melted butter cool slightly so it doesn’t cook the egg.
- Combine wet and dry ingredients just until mixed. This is crucial! Stop when you see the last flour streak disappear. Overmixing = tough muffins. Lumps are FINE—they’ll bake out. Channel your “gentle folding” zen mode.
- Fold in chocolate chips and cherries. Use a spatula, not the whisk! Fold gently to avoid smashing cherries. Dusting fruit with 1 tsp flour? Optional here—fresh cherries hold up better than frozen.
- Divide batter among muffin cups and bake 18–22 minutes. Fill cups ¾ full—they’ll dome beautifully. Bake until golden and a toothpick comes out clean (ignore chocolate hits!). Pro move: Rotate pan at 15 mins for even browning. Your kitchen will smell like a patisserie!
Serve ’Em With Style
Slide those beauties onto a plate while still warm—that’s when the chocolate’s gloriously gooey. I love ’em plain, but for “company mode,” dust with powdered sugar or drizzle melted chocolate. Pair with black coffee (the bitterness rocks with sweet cherries) or a cold glass of milk. Morning upgrade? Slice one open, swipe with cream cheese, and pretend it’s a mini cherry cheesecake. You’re welcome.
Make It Your Own: 5 Tasty Twists
Mix it up! Food Meld is all about creativity.
- Boozy Cherries: Soak halved cherries in 1 tbsp bourbon or amaretto for 10 mins before folding in.
- Nutty Crunch: Add 2 tbsp chopped pecans or almonds to the batter. Toast ’em first for max flavor!
- Citrus Zing: Add 1 tsp lemon or orange zest to the dry ingredients. Brightens the whole party.
- Double Chocolate: Swap 1 tbsp flour for cocoa powder. Chocolate overload? Never.
- Berry Swap: No cherries? Use raspberries or chopped strawberries—adjust sugar if they’re tart.
Jackson’s Notebook Scribbles
These muffins evolved from a pandemic “I miss brunch” meltdown! Version 1 was dry. Version 5? Too wet. This recipe hit Goldilocks status after 11 tries (my neighbors got VERY invested). Funny story: Once, I forgot baking soda—they baked into cherry-chocolate hockey pucks. My dog gave me side-eye. Lesson learned! Now, I keep a sticky note on my oven: “DID YOU ADD SODIA?!” They’re forgiving though—even “ugly” batches taste incredible. Pro tip: Bake extras? Freeze ’em! 15 seconds in the microwave resurrects that fresh-baked magic. P.S. If your cherries stain the batter pink, lean into it—it’s rustic charm!
Your Questions, My Answers
Q: Can I use frozen cherries?
A: Fresh is best here—frozen release too much water, making muffins soggy. If you MUST, thaw, drain, and pat dry EXTRA well. Even then, expect some color bleed!
Q: Why only egg white? Can I use a whole egg?
A: Egg white keeps these light as clouds. A whole egg adds density (great for big batches, but here it’d overpower). Save the yolk for carbonara tonight!
Q: My muffins didn’t dome. Help!
A: Three likely culprits: 1) Old leaveners (check dates!), 2) Overmixed batter (be gentle, friend!), or 3) Oven temp too low. An oven thermometer is $7 well spent!
Q: Can I double this?
A> Absolutely! Double all ingredients—except baking soda. Keep that at ¼ tsp (too much = soapy taste). Bake in two batches for even rising.
Quick Nutrition Bite
Per muffin (based on 4): ~180 calories • 8g fat • 25g carbs • 2g protein • 1g fiber. Not health food, but joy fuel—worth every bite!
Print
Small Batch Chocolate Cherry Muffins
- Total Time: 30 minutes
- Yield: 3 - 4 1x
Description
These muffins are made for mornings when you need a little sweetness without the fuss. Inspired by cozy weekends and my mom’s love for chocolate-covered cherries, this recipe makes just enough to enjoy fresh—soft, fruity, and dotted with melty chocolate. Just six simple steps to a warm homemade moment.
Ingredients
⅔ cup all-purpose flour
⅛ tsp baking soda
¼ tsp baking powder
⅛ tsp salt
¼ cup granulated sugar
2 tbsp unsalted butter, melted
2 tbsp full-fat coconut milk (or dairy milk)
1 large egg white, room temp
2 tbsp chocolate chips
⅓ cup fresh cherries, pitted and halved
Instructions
Preheat oven to 350°F (175°C). Line or grease 3–4 muffin cups.
In a bowl, whisk flour, baking soda, baking powder, salt, and sugar.
In another bowl, whisk melted butter, coconut milk, and egg white.
Combine wet and dry ingredients just until mixed.
Fold in chocolate chips and cherries.
Divide batter among muffin cups and bake 18–22 minutes, until golden and a toothpick comes out clean.
Notes
Tender, chocolatey, and bursting with cherry goodness—these small-batch muffins are just right for when you want something special, not a dozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180 per muffin
- Fat: 8g per muffin
- Carbohydrates: 25g per muffin
- Fiber: 1g per muffin
- Protein: 2g per muffin
Final Thoughts: Big Flavor, Tiny Batch, Full Heart 🍫🍒
Some days, a quiet kitchen and a single warm muffin are all the joy you need. These Small Batch Chocolate Cherry Muffins are proof that a little can go a long way—just enough to sweeten your morning, share with someone special, or treat yourself without a week of leftovers. They’re cozy, crave-worthy, and completely fuss-free.
So go ahead—bake the moment, savor the chocolate smudges, and enjoy the stillness that only a small batch brings.
With love (and a cherry-stained apron),
– Jackson from Food Meld 💛
