Black Forest Muffins with Cherry Filling
These Black Forest muffins are rich chocolate muffins studded with melty chocolate chips and filled with sweet cherry filling. Finished with vanilla bean whipped cream, they’re a delicious breakfast treat inspired by the classic Black Forest cake.
Equipment
- 1 12-cup muffin tin with paper liners
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Ingredients
Muffins
- 200 grams granulated sugar
- 112 grams vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 226 grams sour cream room temperature
- 80 grams whole milk room temperature
- 200 grams all purpose flour
- 40 grams cocoa powder
- 2 teaspoons espresso powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- 170 grams semi-sweet chocolate chips
- 226 grams cherry filling homemade or store-bought
Whipped Cream
- 240 grams heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
Muffins
- In a large mixing bowl, whisk together the granulated sugar and vegetable oil until smooth and well combined.200 grams granulated sugar, 112 grams vegetable oil
- Add the eggs and vanilla extract and whisk until the mixture is smooth and slightly thickened.2 large eggs, 1 teaspoon vanilla extract
- Whisk in the sour cream and milk until fully incorporated and no streaks remain.226 grams sour cream, 80 grams whole milk
- In a separate bowl, whisk together the all purpose flour, cocoa powder, espresso powder, baking powder, and salt. This helps evenly distribute the leavening and breaks up any cocoa powder lumps.200 grams all purpose flour, 40 grams cocoa powder, 2 teaspoons espresso powder, 1 tablespoon baking powder, ½ teaspoon salt
- Add the dry ingredients to the wet ingredients and gently fold with a rubber spatula until a few dry streaks remain.
- Add the chocolate chips and continue folding just until the batter is fully combined. Be careful not to overmix, which can make the muffins dense.170 grams semi-sweet chocolate chips
- Preheat the oven to 425°F. Line every other well of a 12-cup muffin pan with paper liners so the muffins have space to rise taller. Fill each liner about ¾ full with batter.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for 10-13 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for about 5-10 minutes, then transfer them to a wire rack to cool completely before filling.
- Once the muffins are completely cool, fill them with cherry filling. Insert the tip of a piping bag fitted with a round piping tip into the center of each muffin and pipe the filling inside.226 grams cherry filling
Whipped Cream
- Add the heavy cream, sugar, and vanilla bean paste to a large bowl. Beat with a hand mixer on medium-high speed until stiff peaks form.240 grams heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla bean paste
- Pipe about a tablespoon of whipped cream onto the top of each muffin. Garnish with chocolate shavings and a cherry before serving.
Notes
Rest the batter- Let the batter rest for 10-15 minutes before baking while the oven preheat. This hydrates the flour and helps create taller, bakery-style muffin tops.
Do not overfill the liners- Fill them about ¾ full so the muffins rise up instead of spilling over the sides.
Fill the muffins only after they are completely cool- Warm muffins will melt the filling and whipped cream, making them messy and harder to assemble
Whip the cream just until stiff peaks form- Overwhipped cream can turn grainy and won’t pipe nicely.
Nutrition
Serving: 1muffinCalories: 337.4kcalCarbohydrates: 36.3gProtein: 4.1gFat: 20.4gSaturated Fat: 8.8gPolyunsaturated Fat: 4.7gMonounsaturated Fat: 5.2gTrans Fat: 0.1gCholesterol: 47mgSodium: 174.9mgPotassium: 178.7mgFiber: 2.2gSugar: 19.4gVitamin A: 380.6IUVitamin C: 0.7mgCalcium: 91.1mgIron: 1.9mg
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