Black Cherry and Dark Chocolate Muffins

Brendon D'Souza

Makes 12-14

A twist on the classic Cherry Ripe bar. I had some frozen black cherries sitting in my freezer which I wanted to make use of. The season for cherries is almost here so pretty soon you could use fresh ones.Β 

Brendon D'Souza


  • 250g plain flour
  • 125g raw sugar
  • 1 tbsp vanilla extract
  • 50 desiccated coconut
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 100g pitted black cherries
  • 100g dark chocolate, chopped


Pre-heat an oven to 180ΒΊC. Line a 12 hole muffin tin with paper cups. Place the flour, sugar, vanilla, coconut, eggs and milk in a mixing bowl and stir to combine.

Divide the batter amongst the paper cups. I find it easier to do this using an ice-cream scoop. Top with the cherries and chocolate and bake for 15-20 minutes until a skewer inserted into the centre of a muffin comes out clean. Allow to cool then serve with whipped cream.

Brendon D'Souza

Happy Cooking and Keep Smiling,

Brendon πŸ™‚


5 Comments Add yours

  1. visit here says:

    You’ve an uncanny method of expressing your words which I find very interesting.


  2. Lilly Sue says:

    These look/sound great! I love the dark chocolate and addition of coconut πŸ™‚


    1. Thanks Lilly, I prefer to keep the chocolate nice and chunky to satisfy the cravings. They’d actually make a great Christmas bake come to think of it! πŸ™‚


      1. Lilly Sue says:

        Most definitely! πŸ™‚


  3. ohlidia says:

    Mmmm… black cherry and dark chocolate! Say no more…


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