Black Forest Muffin Recipe
An easy chocolatey black forest muffin recipe stuffed with chocolate chunks, cherry chunks, and a cherry jam centre. Gooey, easy, delicious.
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Servings: 12 muffins
Ingredients
- 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
- Whisk together the oil, eggs, buttermilk and vanilla extract in a large bowl
- Add the sugar, flour, cocoa, baking powder and salt and mix
- Chop up the chocolate and cherries and fold through the mixture
- Split between the 12 cases evenly
- Optional - pipe about a tablespoon of cherry jam/conserve into the middle
- Bake in the oven for 22-25 minutes
- Press a fresh cherry and chunk of chocolate into the muffin
- Let them cool for 15-20 minutes and enjoy warm or cool fully
Notes
- These muffins will last for 3-4+ days, at room temp, but are best on the day of baking
- These muffins will freeze for 3+ months
- I used these tulip cases