Choc-cherry muffins

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

  • Ready in 30-40 minutes
  • Easy

Nutrition per serving

  • kcal 386
  • fat 13g
  • saturates 6g
  • carbs 45g
  • sugars 18g
  • fibre 1g
  • protein 5g
  • salt 0.73g


  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
  • 140g dried sour cherries
  • 100g bar white chocolate, cut into chunks
  • 100g bar dark chocolate, cut into chunks
  • 100g golden caster sugar
  • 2 eggs, beaten
  • 150ml pot natural yogurt
  • 100g butter, melted


How to freeze
Pack the cold muffins in a freezer bag, seal and freeze for up to 1 month. To serve, defrost in the bag for a couple of hours then warm through on a baking sheet in an oven at 190C/fan 170C/gas 5 for 5-8 mins.


  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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