Double chocolate cherry coconut sugar muffins

Double chocolate cherry coconut sugar muffins (12 muffins)

Author: Marv
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  • 7 oz cake flour
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • 7 oz coconut oil 200 grams, you can use unsalted butter-softened
  • 5 oz coconut sugar 150 grams
  • 4 medium eggs
  • 1/8 cup of milk
  • 5 oz good-quality 70% dark chocolate 150 grams, chopped
  • 3 oz semi-sweet white chocolate morsels 85 grams
  • 1 lb of fresh cherries halved and pitted


  • Preheat your oven to 400 F. Line your muffin trays with parchment paper
  • Place the flour, baking powder, and salt in a mixing bowl. Stir to mix. The coconut oil should not be liquid. If it is, place them in the refrigerator until they turn into soft solid (like a softened butter). Place coconut sugar and coconut oil in another mixing bowl. Cream until they are light. Beat in one egg at a time. Gradually fold in the flour mixture. Stir until just combined. Do not overmix the batter. Fold in 2/3 of the cherries and chocolate chunks and stir until just combined
  • Fill up the muffin cups with the batter evenly. Gently press in more cherries and chocolate chunks on top of the muffins. Pop into the oven and bake for 15-20 minutes or until the muffins are firm and spring back when gently pressed. Let them cool down in the muffin tray for about 5 minutes and then remove. Can be served warm or room temperature