Small Batch Chocolate Cherry Treats

This small batch chocolate cherry muffin recipe is perfect for when you're craving something freshly baked without leftovers taking over your kitchen. The combination of juicy cherries and rich chocolate creates an indulgent treat that's just enough for a couple of days of breakfasts or snacks.

I developed this recipe during cherry season last summer when I wanted something special for breakfast but didn't need a dozen muffins tempting me all week. Now it's become my go-to when fresh cherries appear at the farmers market.

Ingredients

• All purpose flour: provides the perfect structure for these tender muffins
• Baking soda and baking powder: work together for the ideal rise
• Unsalted butter: adds richness and allows you to control the salt level
• Full fat coconut milk: creates incredible moisture without dairy if needed
• Egg white: keeps the texture light while binding ingredients together
• Chocolate chips: provide melty pockets of sweetness throughout
• Fresh cherries: bring juicy bursts of flavor and beautiful color

Step-by-Step Instructions

Prepare Your Oven and Pan:

Heat your oven to 350°F with the rack positioned in the middle. Line a muffin pan with 4 cupcake liners or create your own with parchment paper squares. Making homemade liners ensures you won't waste standard liners when only making a small batch.

Mix Dry Ingredients:

Whisk together flour baking soda baking powder salt and sugar in a medium bowl. Creating a well in the center makes incorporating wet ingredients easier and prevents overmixing which can make tough muffins.

Add Wet Ingredients:

Pour coconut milk and egg white into the well then gently fold everything together. Add melted butter last folding until just combined. This technique produces tender muffins with a delicate crumb.

Incorporate Mix-ins:

Gently fold in chocolate chips and cherry halves being careful not to overmix. The cherries will release moisture during baking creating pockets of jammy goodness throughout your muffins.

Bake to Perfection:

Divide batter evenly between the four liners. Bake for 12 to 15 minutes until a toothpick comes out clean. The small batch size allows for quicker more even baking than standard recipes.

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The first time I made these muffins I was surprised by how intensely the cherry flavor came through. My partner who usually passes on fruit desserts devoured two before they had completely cooled. The combination of tart cherries and rich chocolate creates magic in such a simple recipe.

Storage Tips

These muffins stay fresh at room temperature in an airtight container for up to two days. Their small batch nature means they're usually gone before storage becomes an issue but if you need to keep them longer refrigeration extends freshness to 4-5 days. The texture is best when you let refrigerated muffins come to room temperature before eating.

Seasonal Adaptations

While fresh cherries create the most spectacular version of these muffins the recipe works beautifully year round with adjustments. In winter use thawed frozen cherries being sure to drain excess liquid. During other seasons substitute equal amounts of blueberries raspberries or diced strawberries for equally delicious results that match whatever is at its peak.

Make It Your Own

The basic batter is incredibly versatile. Try white chocolate chips instead of semisweet for a sweeter profile. Almond extract pairs beautifully with cherries so consider adding 1/8 teaspoon to the wet ingredients. For a more complex flavor fold in 2 tablespoons of toasted sliced almonds along with the cherries and chocolate chips.

Frequently Asked Questions

→ How many muffins does this recipe make?

This recipe is designed to make four muffins, perfect for a small batch treat.

→ Can I use frozen cherries instead of fresh?

Yes, you can use frozen cherries. Just make sure they are thawed and drained before adding to the batter.

→ Can I substitute coconut milk with regular milk?

Absolutely, you can use any dairy or non-dairy milk as a substitute for coconut milk.

→ What is the best way to store these muffins?

Store the muffins in an airtight container at room temperature for up to two days, or in the fridge for about four days.

→ Can I add other mix-ins to the muffins?

Yes, feel free to add nuts, dried fruits, or extra chocolate chips for a personal twist.

→ How do I know if the muffins are fully baked?

The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.