These rich and gooey Black Forest Muffins are packed with deep chocolate flavour, juicy cherries, and chunks of melted chocolate in every bite. With a soft muffin texture and a hidden cherry jam centre, they are the perfect easy bake for dessert tables, afternoon treats, or weekend baking. Best of all, they come together in one bowl and can be ready within an hour.
Why You’ll Love This Recipe
Easy one bowl recipe with minimal washing up
Rich chocolate flavour paired perfectly with cherries
Soft, gooey texture with chunks of melted chocolate
Great for beginner bakers
Perfect served warm with whipped cream
Freezer-friendly and ideal for make-ahead baking
Delicious balance of sweetness and fruitiness
Uses simple pantry ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
125ml sunflower oil or vegetable oil
2 medium eggs
1 tsp vanilla extract
125ml buttermilk
175g light brown soft sugar
200g plain flour
35g cocoa powder
1 tsp baking powder
Pinch of sea salt
200g dark chocolate chunks
200g fresh cherries, chopped and pitted
200g cherry jam or cherry conserve (optional)
Extra chocolate chunks and fresh cherries for decoration
Directions
Preheat your oven to 200°C (180°C fan) and line a 12-hole muffin tray with tulip muffin cases.
In a large mixing bowl, whisk together the sunflower oil, eggs, vanilla extract, and buttermilk until smooth and fully combined.
Add the light brown sugar, plain flour, cocoa powder, baking powder, and sea salt. Mix gently with a spatula or spoon until a thick chocolate batter forms. Avoid overmixing, as this can make the muffins dense.
Chop the fresh cherries into small pieces after removing the pits. Chop the dark chocolate into chunks if using a chocolate bar.
Fold the cherries and chocolate chunks through the muffin batter until evenly distributed.
Divide the batter evenly between the 12 muffin cases. A large cookie scoop can help make this easier and more even.
If using cherry jam, spoon or pipe about one tablespoon into the centre of each muffin. The jam will sink slightly during baking and create a delicious gooey centre.
Bake the muffins in the preheated oven for 22–25 minutes. The tops should be risen and slightly cracked, while the centres remain soft and moist.
Remove from the oven and immediately press an extra cherry and a few chocolate chunks onto the top of each muffin for decoration.
Allow the muffins to cool in the tray for 15–20 minutes before serving. They are especially delicious while still slightly warm.
Servings and timing
Servings: 12 muffins
Prep Time: 15 minutes
Bake Time: 22–25 minutes
Cooling Time: 20 minutes
Total Time: Approximately 1 hour
Variations
Swap dark chocolate for milk chocolate if you prefer a sweeter flavour.
Add white chocolate chunks for a creamy contrast.
Replace vanilla extract with almond extract for a stronger cherry dessert flavour.
Use frozen cherries if fresh cherries are unavailable, but thaw and drain them first.
Fill the centre with chocolate spread instead of cherry jam for extra richness.
Add a spoonful of whipped cream when serving for a classic Black Forest dessert feel.
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 4 days. They are best enjoyed on the day of baking when the chocolate is still soft and gooey.
To freeze, place the cooled muffins in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
For reheating, microwave a muffin for about 10–15 seconds to bring back the warm, gooey texture.
FAQs
Can I use frozen cherries instead of fresh cherries?
Yes, frozen cherries can be used. Thaw and drain them well before adding to the batter to prevent excess moisture.
Can I make these muffins without cherry jam?
Absolutely. The cherry jam is optional, and the muffins will still taste delicious without it.
What type of chocolate works best?
Dark chocolate gives the most classic Black Forest flavour, but milk or white chocolate also work well.
Can I make my own buttermilk?
Yes. Mix 125ml milk with 1 teaspoon of lemon juice and let it sit for 5 minutes before using.
Why are my muffins dense?
Overmixing the batter can make muffins dense. Stir only until the ingredients are combined.
Can I use self-raising flour?
It is better to use plain flour with baking powder for the correct muffin texture and rise.
How do I know when the muffins are done?
The tops should look set and slightly cracked. A skewer inserted into the side should come out mostly clean.
Can these muffins be made ahead of time?
Yes. They store well for several days and can also be frozen for later.
Do I need tulip muffin cases?
No, but tulip cases help the muffins rise taller and give a bakery-style appearance.
What should I serve with Black Forest Muffins?
They are wonderful served warm with whipped cream, ice cream, or a hot cup of coffee.
Conclusion
These Black Forest Muffins are the perfect combination of rich chocolate, juicy cherries, and soft bakery-style texture. The hidden cherry jam centre makes every bite extra indulgent, while the simple one bowl method keeps the recipe easy and approachable. Whether served warm for dessert or enjoyed with a coffee break, these muffins are guaranteed to become a favourite bake for any chocolate and cherry lover.
Golden, crispy roasted potatoes with crunchy edges and fluffy centers, seasoned with olive oil, fresh thyme, salt, and black pepper.
Ingredients
2 lbs Yukon Gold or Russet potatoes, peeled and cut into evenly sized chunks
4 tablespoons light olive oil
2 teaspoons salt, plus extra for boiling water
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves
Ice water for soaking
Instructions
Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with non-stick foil or parchment paper.
Peel the potatoes and cut them into evenly sized chunks slightly smaller than a ping-pong ball.
Place the potatoes in salted ice water and soak for 20 minutes to remove excess starch.
Drain the potatoes and transfer them to a large pot. Cover with salted boiling water and parboil for 10 to 15 minutes, until the outsides are tender but the centers are still slightly firm.
Drain well in a colander and let the potatoes dry for a few minutes.
Gently shake the colander to rough up the potato edges for extra crispiness.
Transfer potatoes to a large bowl. Add olive oil, salt, and black pepper, then toss gently to coat.
Spread potatoes in a single layer on the prepared baking sheet without overcrowding. Sprinkle with fresh thyme.
Roast for 40 to 45 minutes, flipping halfway through, until deeply golden and crispy.
Transfer to a paper towel-lined plate if desired and serve hot.
Notes
Do not overcrowd the baking sheet, or the potatoes may steam instead of roast.
Drying and roughing up the potatoes after parboiling helps create crispier edges.
Use rosemary, oregano, parsley, garlic powder, smoked paprika, Parmesan, or chili flakes for variations.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 400°F (200°C) oven for 10 to 15 minutes to restore crispiness.
