Muffins, cupcakes, whatever you want to call these, you really need to try these delicious black forest cherry chocolate muffins. These came about because I had leftover sour cream. How does that situation even occur??
As soon as I made them I knew I had to test the recipe more and that I needed to share it with you. They are delicious, soft, moist and packed with flavour…and super low in sugar.
I love the combination of cherry and chocolate in a muffin, it works so well, just as it does in any form! The kids love it too and because these muffins are so moist (hello sour cream!) they freeze really well and are springy and soft to the touch when they defrost.
A topping of chocolate ganache and a cherry wouldn’t go astray if you want to make them a little more fancy! They aren’t super sweet, and the tartness of the cherries works really well with the chocolate to make the ultimate deliciousness!
You can double or triple batch these and get them into the freezer for lunches, meaning the perfect lunchbox is just minutes away. Personally if recipe can’t be frozen, then why bother?
How to freeze muffins
- I freeze muffins as soon as they are baked and chilled on a wire rack.
- I place the wire rack directly into the freezer with the muffins on it
- when solid, transfer to containers or freezer bags
Are they really black forest?
Not in the traditional sense. Black forest cake usually is a very elaborate gateau that is served in swanky cafes. But this has all the flavour of it, in a much healthier way.
By keeping the sugar in these low, you are letting the flavours of the cherry and chocolate really shine.