Double Chocolate Cherry Crumble Muffins

Double Chocolate Cherry Crumble Muffins

There is quite a collection of delicious muffins here on Rock Recipes and this latest one is now one of my new favorites. These are very chocolatey and moist with sweet cherry chunks and a great buttery shortbread crumble on top for added crunch. They were a welcome mid-week treat but would be just as welcome at brunch this weekend. I'm sure Mom will love them.

Check out our many other muffin recipes here.


Makes one dozen medium sized muffins.

Sift together and set aside:

• 1 1/4 cups flour
• 1/3 cup cocoa powder
• 1 1/2 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

• 1 egg
• 2/3 cup sugar
• 1 tsp vanilla extract

Mix together in a measuring cup with a spout:

• 1/8 cup melted butter
• 1/8 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

• 1/2 cup whipping cream
• 1 tbsp vinegar or lemon juice

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in:

• 1/2 cups semi-sweet chocolate chips
• 3/4 cup cherries cut in halves or quarters

Spoon batter into well greased muffin tins.

Pulse together in a food processor or just rub together with your hands until crumbly:

• 3/4 cup flour
• 1 tsp vanilla extract
• 1/3 cup butter
• 1/4 cup sugar

Press together the shortbread mixture in your hand and then break off small pieces over the top of the muffin batter in the pan. Bake for 25 to 30 minutes at 350 degrees F or until a wooden toothpick inserted in the center comes out clean.

Double Chocolate Cherry Crumble Muffins

There is quite a collection of delicious muffins here on Rock Recipes and this latest one is now one of my new favorites. These are very chocolatey and moist with sweet cherry chunks and a great buttery shortbread crumble on top for added crunch. They were a welcome mid-week treat but would be just as welcome at brunch this weekend. I'm sure Mom will love them.

Check out our many other muffin recipes here.


Makes one dozen medium sized muffins.

Sift together and set aside:

• 1 1/4 cups flour
• 1/3 cup cocoa powder
• 1 1/2 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

• 1 egg
• 2/3 cup sugar
• 1 tsp vanilla extract

Mix together in a measuring cup with a spout:

• 1/8 cup melted butter
• 1/8 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

• 1/2 cup whipping cream
• 1 tbsp vinegar or lemon juice

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in:

• 1/2 cups semi-sweet chocolate chips
• 3/4 cup cherries cut in halves or quarters

Spoon batter into well greased muffin tins.

Pulse together in a food processor or just rub together with your hands until crumbly:

• 3/4 cup flour
• 1 tsp vanilla extract
• 1/3 cup butter
• 1/4 cup sugar

Press together the shortbread mixture in your hand and then break off small pieces over the top of the muffin batter in the pan. Bake for 25 to 30 minutes at 350 degrees F or until a wooden toothpick inserted in the center comes out clean.