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. 

Black forest cherry chocolate muffins

Yield: 12 muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

These black forest cherry chocolate muffins are perfect for lunchboxes, low in sugar and full of flavour. The sour cream helps to keep them moist and springy even after freezing so they are perfect for school baking!

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Ingredients

• 2 cups self-raising flour
• 1 cup sour cream
• 1 cup frozen cherries
• 2 eggs
• 1 cup milk
• 1/3 cup cacao
• 1/4 cup sugar
• 1/3 cup melted butter
• 1/2 cup dark chocolate chips

Instructions

1. Preheat oven to 180º celsius or 355F.
2. Combine all the ingredients in a large bowl and mix to combine.
3. DO NOT OVERMIX.
4. Fill a 12 cup muffin tray and bake at 180º for 20 minutes.
5. Test for doneness with a skewer.
6. Cool in the tray for 10 minutes, then place on a wire rack.

Notes

These muffins are freezable. Freeze flat on a tray and move to bags or a container when solid.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 252 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 58mg Sodium: 319mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 2g Sugar: 9g Sugar Alcohols: 0g Protein: 5g

This nutrition information is generated using software. Please check with a nutritionist for any specific questions.