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Chocolate Cherry Greek Yogurt Muffins

  • Author: Amanda @ Running with Spoons
  • Total Time: 27 mins
  • Yield: 12 muffins 1x


  • 1 cup (120 g) whole wheat pastry flour*
  • 1/2 cup (40 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup (115 g) plain Greek yogurt
  • 1/4 cup (60 ml) honey
  • 6 tbsp (75 g) coconut palm sugar**
  • 1/3 cup (80 ml) unsweetened applesauce
  • 2 tsp vanilla extract
  • 1 cup (140 g) cherries, pitted and chopped


  1. Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.
  2. In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, lightly beat the eggs with a fork until the yolks break. Whisk in the yogurt, honey, sugar, applesauce, and vanilla, mixing until well combined before folding in the chopped cherries.
  4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling until they’re about 3/4 of the way full. Sprinkle the tops with dark chocolate chunks/shreds, if desired.
  6. Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.


* You could also make this with all purpose flour or use a mix of 1/2 cup (60 g) whole wheat and 1/2 cup (60 g) all purpose. ** You can sub this with regular brown sugar.

  • Prep Time: 10 mins
  • Cook Time: 17 mins

Keywords: baking, cherries, chocolate, dessert, Greek yogurt, healthy, muffins, recipe, snack, summer