Black Forest Muffin Recipe

If using frozen cherries, thaw and drain excess liquid. In a small saucepan, combine the cherries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon juice.

Cook over medium-low heat, stirring, until the mixture thickens and becomes glossy, about 4–6 minutes. Remove from heat and let cool to room temperature.

Reserve about 1 tablespoon of the cherry mixture per muffin (you should have roughly 12 tablespoons). Chill briefly if needed so it holds shape when filled.

Preheat and prepare

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.

In a large bowl, whisk together 2.25 cups all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.

In a separate bowl, whisk 1 cup buttermilk, 2 large eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until smooth.

Add the wet ingredients to the dry ingredients and stir gently until mostly combined. Do not overmix; a few lumps are fine.

Stir in 1/2 cup boiling water slowly to loosen the batter — the batter will be thin. Fold in 1 cup dark chocolate chips, leaving some chips for sprinkling on top if desired.

Spoon about 1.5 tablespoons of batter into the bottom of each prepared muffin cup to create a base layer.

Place 1 tablespoon of the cooled cherry filling in the center of each cup over the batter base.

Top each cherry-filled cup with an additional 2 tablespoons of batter, covering the filling but leaving a little room at the top for rise. Smooth lightly with the back of a spoon. Sprinkle a few reserved chocolate chips on top of each muffin if desired.

Bake in the preheated oven for 18–22 minutes, until a toothpick inserted into the cake portion (not the cherry center) comes out with a few moist crumbs. Rotate the pan halfway through baking for even color.

Remove muffins from oven and allow them to rest in the tin for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Chop 4 oz chocolate and place in a heatproof bowl. Heat 2 tablespoons heavy cream in a small saucepan or microwave until steaming but not boiling (about 20–30 seconds in microwave).

Pour the hot cream over the chopped chocolate and let sit 1 minute. Stir until smooth and glossy. Stir in 1 teaspoon unsalted butter if using, for extra shine.

Dip the tops of cooled muffins into the warm glaze or spoon glaze over the center of each muffin to create a chocolate top. Allow glaze to set about 10–15 minutes.

Garnish each muffin with an optional whole cherry or a few cherry pieces on top of the glaze. Serve at room temperature.