Choc-cherry muffins

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(30 ratings)

Ready in 30-40 minutes


Makes 12

If you’ve got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them

Nutrition and extra info

  • Defrosts in 2 hrs reheats in 5-8 mins

Nutrition: per muffin

  • kcal386
  • fat13g
  • saturates6g
  • carbs45g
  • sugars18g
  • fibre1g
  • protein5g
  • salt0.73g
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  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 140g dried sour cherry



    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 100g bar white chocolate, cut into chunks
  • 100g bar dark chocolate, cut into chunks
  • 100g golden caster sugar
  • 2 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml pot natural yogurt
  • 100g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  1. Heat oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with some paper cases. Sift the flour, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. Add the beaten eggs, yogurt and then the butter and stir to combine. It doesn’t matter if the mixture looks a bit lumpy, it’s more important not to overmix or the muffins will turn out tough.

  2. Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. They are especially delicious eaten slightly warm.

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Comments (41)

soraya's picture

Excellent. Extremely easy to make with a superb result.


Questions (1)

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