Black Forest-Style Muffins
Indulge in deep chocolate muffins with a jammy cherry heart, topped with whipped cream and chocolate shards, perfect for brunch or dessert.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour You can swap up to 20% for whole wheat.
- 1/2 cup unsweetened cocoa powder Sifted to avoid lumps.
- 1 cup granulated sugar Coconut sugar can be used 1:1 for deeper flavor.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, melted Substitute neutral oil for a softer crumb.
- 2 large eggs Room temperature is best.
- 1 tsp alcohol-free vanilla extract
- 1/2 cup milk Can use dairy or unsweetened plant milk.
- 1/2 cup cherry jam Seedless is easiest; cherry pie filling can be used.
Topping
- 1 cup heavy cream
- 1 tbsp powdered sugar More to taste.
- to taste chocolate shards Made by shaving a bar with a peeler.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Sift the flour and cocoa into a bowl, then add sugar, baking powder, baking soda, and salt. Whisk to combine.
- In another bowl, whisk the melted butter with eggs, vanilla, and milk until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- Spoon batter halfway into each cup, add about 1 tsp jam in the center, then cover with more batter until the cup is about 3/4 full.
Baking
- Bake for 18–20 minutes, testing with a toothpick inserted near the edge. It should come out with a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a rack to cool completely.
Topping
- Whip the heavy cream with powdered sugar until soft peaks form. Keep it chilled until ready to top.
- Pipe or spoon whipped cream onto each muffin and add chocolate shards just before serving.
Notes
For a dairy-free option, use plant milk and a stabilized coconut cream whip. For lower sugar, reduce granulated sugar to 3/4 cup for a slightly denser crumb. Store unfrosted muffins at room temperature for up to 2 days, and use refrigerated whipped cream within 24 hours.