Cherry Chocolate Muffins


Cherry Chocolate Muffins

Makes 12 / prep 20 mins / bake 15-20 minutes

This is a darker and more indulgent variation of my favourite basic muffi­n recipe. It’s perfect for special occasions and particularly good at Christmas.


200g unsalted butter, softened

150g caster sugar

4 medium eggs

200g strong white bread flour

1½ tsp baking powder

Pinch of salt

Splash of milk

150g good-quality dark chocolate, chopped

470g jar pitted morello cherries, drained


1. Heat your oven to 200°C. Put 12 paper cases in a mu­ffin tray or line the muffi­n moulds with scrunched squares of baking parchment.

2. Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time. Sift the flour, baking powder and salt together over the mixture and fold in lightly, with the milk, until only just combined; do not overwork. Add the chocolate and two-thirds of the cherries and fold in, again until just combined.

3. Distribute the mixture evenly between the paper cases and press the remaining cherries into the surface. Bake for 15-20 minutes until the muffi­ns are firm and spring back when gently pressed.

Products Used

Paul Hollywood Non-Stick 12 Hole Deep Baking Pan 

View full Paul Hollywood range here