110 Calorie Chocolate Cherry Muffins

Moist, fudgy 110 calorie chocolate muffins filled with juicy cherries. You won’t miss all the calories and fat, trust me!

Moist, fudgy 110 calorie chocolate muffins filled with juicy cherries. You won't miss all the calories and fat, trust me! @sallybakeblog

Fact: I accidentally typed “Skinny Chocolate Cheery Muffins” as the title of this post. I think I’ve had… no, wait… I’ve definitely had too much chocolate recently.

You’re looking at batch #2 of chocolate cherry muffins here. Batch #1 was baked early in the morning the day this happened. I’m sure you can imagine the results. Tasty.

Moist, fudgy 110 calorie chocolate muffins filled with juicy cherries. You won't miss all the calories and fat, trust me! @sallybakeblog

The flood was actually a blessing in disguise. Though dealing with the renter’s insurance company has been a huge pain, the flood gave me a chance to clean some things out, decorate a new apartment, and bake an even better batch of these muffins.

You’re absolutely going to love them.

  • They don’t taste lightened-up.
  • They are full of chocolate.
  • Seriously, they don’t taste lightened-up.
  • They are only 110 calories.
  • They are only 110 calories.

So um, did you get that? 110 calories. That is not a typo. How can it be? Someone pinch me, I must be dreaming.

You’ll be very impressed that a low calorie muffin can taste this good.

Moist, fudgy 110 calorie chocolate muffins filled with juicy cherries. You won't miss all the calories and fat, trust me! @sallybakeblog

Today’s recipe is actually based off of my popular Skinny Double Chocolate Muffins. Those were voted in the top three favorite muffins of 2013. They’re moist, flavorful, fudgy, and surprisingly skinny. You love them and today’s muffins are no different.

So how can they be so low in calories, yet so rich in flavor? Easy. You’re going to need a few all-star, magical ingredients. First, applesauce. Unsweetened applesauce takes the place of any oil or butter in this muffin recipe. It keeps the muffins moist for very little calories. You’ll also need Greek yogurt. Or what I like to call “the powerhouse ingredient.” For little calories, a ton of protein, and lots of moisture – Greek yogurt is a miraculous ingredient to use in lightened-up recipes.

All of their chocolate flavor? That comes from cocoa powder. Just enough to give the muffins a strong chocolate taste, but not too much to dry them out. There’s also whole wheat flour in the muffin recipe too. Yup, this recipe is a major WIN all around. Sweetening the muffins is some sugar and honey. I tried to reduce the refined sugar to the minimum amount possible, while still producing a muffin that actually tastes good. And does not taste like cardboard or mulch. I reduced the sugar from 1/2 cup in the first batch to 1/3 cup in the second batch. Still perfectly sweet.

The juicy cherries also do a fine job sweetening each bite. I used fresh dark sweet cherries, though frozen would be just fine instead. Whatever’s easiest for you.


Here’s the calorie breakdown if you’re curious:

  • applesauce: 75
  • sugar: 249
  • honey: 252
  • egg whites: 34
  • Greek yogurt: 100
  • flour (combined all-purpose and WW): 438
  • cocoa powder: 97
  • cherries: 92

All of that divided by 12 = 110.

The tops of the muffins are sprinkled with a couple chocolate chips each. Those are completely optional, but let’s face it, a little extra chocolate chip never hurt anyone… right? I ate 4 of these muffins over the course of the day yesterday.  In my defense, running and chocolate (and umm…baking and gossip magazines) are my stress relievers OK? Usually the chocolate comes in large quantities after the run. Life’s all about balance.

Moist, fudgy 110 calorie chocolate muffins filled with juicy cherries. You won't miss all the calories and fat, trust me! @sallybakeblog

I froze a couple of these muffins for breakfast in the coming weeks and I have a feeling a fresh batch will be in high demand often because Kevin loved them too.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

110 Calorie Chocolate Cherry Muffins

Moist, fudgy 110 calorie chocolate muffins stuffed with juicy cherries. You won't miss all the calories and fat, trust me!


  • 3/4 cup (133g) unsweetened applesauce
  • 1/3 cup (67g) granulated sugar
  • 1/4 cup (85g) honey
  • 2 large egg whites (or 1 large egg)
  • 3/4 cup (183g) plain Greek yogurt (or regular yogurt, plain or vanilla)
  • 2 teaspoons vanilla extract
  • 1/2 cup (62g) all-purpose flour (measured correctly)
  • 1/2 cup (64g) whole wheat flour (measured correctly)
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup chopped dark sweet cherries (fresh or frozen)
  • chocolate chips for sprinkling on top, optional


  1. Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. Do not use liners.
  2. In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
  3. Sift1 the flours, cocoa powder, salt, baking soda, and baking powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the cherries. The batter will be a little chunky. This is ok.
  4. Divide the batter evenly between each muffin cup - fill them all the way to the top if you can. Bake for 5 minutes 425°F (218°C)2 then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15 minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for 2 more minutes.
  5. Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days.
  6. Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.

Recipe Notes:

  1. If your cocoa powder has lumps, I urge you to sift it with the dry ingredients to avoid any dry cocoa powder lumps in the muffins.
  2. Why the initial high temperature? See my sky-high muffin dome tricks for more detail.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

I won’t blame you if you eat the whole batch!

Try my Skinny Raspberry Chocolate Chip Banana Muffins next!

Skinny Raspberry Banana Chocolate Chip Muffins

See many more healthy muffin recipes.


Grab the easy recipe for this 110 calorie chocolate muffins on sallysbakingaddiction.com



  1. Lauren on July 30, 2014 at 9:16 am

    Hi Sally! I’m currently in the midst of a multi-day baking marathon – I’m headed to band camp next week and I’ll be in desperate need of homemade food. I made these yesterday and am planning to freeze them today so they stay fresh until I leave. How would you recommend packaging them? I’m not sure if I should wrap them individually in saran wrap, throw them all in a gallop ziploc bag, or do something entirely different. I want them to taste as chocolatey and delicious as they did fresh out of the oven yesterday! Thanks again for another awesome recipe, and please let me know if you get the chance! 🙂

    • Sally on July 30, 2014 at 7:39 pm

      Hey Lauren. I would wrap them individually in saran wrap then put them all into a ziplock bag, yes. Hope you enjoy!

      • Lauren on July 31, 2014 at 1:56 pm

        Awesome, thank you! Oh, by the way – if you’re ever looking for a fun place related to food and drink in Philadelphia, Reading Terminal Market is fantastic!!

  2. Ahlam on July 31, 2014 at 6:37 pm

    How long would these bake if cooked in a cupcake tin?

  3. Emma on August 30, 2014 at 11:40 am

    Hi Sally,

    I made these the other day with fresh raspberries (because I couldn’t face the faff of stoning fresh cherries) and they were delicious! I shared them with my boyfriend and family and they were so shocked that they were ‘healthy’.

    Emma x

  4. Katrina tetz on September 30, 2014 at 2:20 pm

    Could you use dried cherries?

    • Sally on October 13, 2014 at 10:01 am

      I apologize for the delay; I was on vacation. Dried cherries would be fine.

  5. Tammy on October 21, 2014 at 10:34 am

    Sorry, I sent it too soon. Do these work with muffin liners? Also, could I do mini-muffins? If so, how would you bake those?

    • Sally on October 21, 2014 at 1:27 pm

      Yep, cherry flavor is OK to use. I find these stick to liners, but you can use liners if you spray them with nonstick spray. Mini muffins – yes. Bake time is 8-10 minutes at 375 the whole time.

  6. Nat on January 26, 2015 at 3:38 pm

    Hi Sally,

    I would like to make these for my bf who is on a diet. What can I add instead of applesauce? I don’t think we have it here in the Netherlands…


    • Sally on January 26, 2015 at 5:03 pm

      Mashed banana should be OK.

  7. Katie on January 29, 2015 at 10:40 am

    I’m a little late to the party but I saw these on Pinterest and just had to make them. I replaced the white sugar with Splenda’s granulated baking substitute (I had some I wanted to use up) and it turned out great!

  8. Laura on March 13, 2015 at 5:04 pm

    So if I wanted to make these with say cherries and almonds, but no chocolate (because I don’t like chocolate – I know I know!), would I need to up the dry ingredients to take place of the 1/2 cup cocoa powder?

  9. Bakerina on May 19, 2015 at 5:58 am

    I always like it when I can look at a recipe and see comments from other people who have tried the recipe so I thought I’d leave my own comment-
    I made some adjustments to this recipe, I was out of applesauce so I subbed it for extra yogurt, I omitted the caster sugar since I was planning to add about 50g of chocolate bits in the muffins and I figured the cherries would give it enough sweetness. 
    The texture is great and the muffin tops were huge, but deflated after they had cooled down. These make a really delicious snack. So pleased with how they turned out!

  10. Tennille Mykula on June 18, 2015 at 1:56 pm

    Hi!  I was just wondering if you’ve ever tried making the skinny choc muffins with pureed rhubarb instead of apple sauce.  I have it growing like crazy in my backyard and I’m trying to think of new ways to use it.  Also, have you thought of adding grated or pureed zucchini to this recipe to bump up the nutritional content?  Just a thought.  Please let me know if you experiment with it.  As will I!  Have the pumpkin choc chip bread in the oven as I type.  Can’t wait to try it.  

    • Sally on June 19, 2015 at 10:32 am

      I haven’t tried either actually, but it’s worth testing out. This muffin recipe is very forgiving. Let me know what you try!

  11. Abbie on July 7, 2015 at 4:12 pm

    Can i sub in vanilla greek yogurt? And also does fat content of greek yogurt matter? Thanks!!

  12. Cristina @ Nature's Drive on August 4, 2015 at 11:02 pm

    Thank you for this delicious recipe! I didn’t have applesauce so I subbed with coconut oil. Still turned out perfectly 🙂

  13. Angela on November 11, 2015 at 6:18 pm

    Just made these today with blueberries and they turned out awesome! Nice and high too! Thanks for the recipe!

  14. plasterer bristol on February 23, 2016 at 10:23 am

    These are delicious. Thanks for sharing.


  15. Angela on February 27, 2016 at 11:26 pm

    Wow! I made these today and they are sinfully good! Plus, they’re low fat and low calorie! That’s what I call amazing. Thanks for this awesome recipe!

  16. Carm on March 12, 2016 at 3:34 pm

    Hi Sally..  Love these muffins and I have made them several times as well as many other of your muffins, all delicious and like the picture.   Except, these skinny chcolate cherry and the skinny chocolate ones do not come out like the picture.  When they come out of the oven they are high and rounded tops but as they cool they sink in the middle.  Do you have any suggestions for this?  I have new baking powder and soda, the cocoa is not lumpy either.  I bake them an extra two or three minutes longer until the toothpick comes out clean also.  They taste yummy, but hopefully you might have a suggestion on why they fall as they cool? Thanks so much, happy baking!  🙂

    • Sally on March 12, 2016 at 5:30 pm

      It simply sounds like they could be underbaked?! That would cause the sinking, Carm. Also, get an oven thermometer— they’re super cheap! I’m afraid your oven temperature might be off.

  17. Kala on April 17, 2016 at 1:41 pm

    These are ABSOLUTELY AMAZING!!!!! They don’t test healthy at all!!! They taste like brownies, and my hubby and I can’t stop eating them!! I love your recipes and have made quite a few of them already!! Thank you so much for the incredible muffin recipe!!! 

  18. L on February 15, 2017 at 7:05 pm

    Chocolate covered cherries are my absolute favorite so this will become my go-to recepie. I made them, underbaked is seems, and I used one cup of white flour instead of the whole wheat half and half. Should I have upped the white flour?

    You’ll find me in the kitchen, over the stove, scraping the muffin tins with a spoon. So good. 🙂

  19. Nina on March 14, 2017 at 7:57 pm

    I made these today with a few variations and they are AMAZING! I subbed the applesauce with additional Greek yogurt (1.5 cups total), all whole wheat flour, and raspberries instead of cherries. They are delicious – so moist and full of chocolate flavor! Thank you Sally for another great recipe – I tagged my pics on Instagram to show the world how awesome these muffins are!

  20. Mandy on April 20, 2017 at 12:45 pm

    Hi Sally, just letting you know I’ve made these muffins several times and they are delicious! In addition, your calorie break down inspired me to look at my other frequently used recipes and do the same thing. Thanks!

  21. Kaya on April 27, 2017 at 1:52 am

    I had my sister make these for my birthday and put cherry frosting on them… Soooo Good! I love this recipe. I will probably make these pretty frequently as muffins. But they easily become cupcakes with a little frosting or whip cream.
    Thank you! 

  22. kirsten on July 3, 2017 at 1:46 pm

    i have been following your blog for years and i am so excited to see how far you’ve come! i tried this recipe the other day and oh my goodness! i added dark chocolate chips to the batter and i love the combo of the slightly bitter chocolate with the sweet cherries. and the muffins themselves are so moist and full of flavor. i cannot wait to try out more of your muffin recipes!

    • Sally on July 3, 2017 at 3:17 pm

      Thank you so much, Kirsten! Let me know about any other muffin recipes you try next.

  23. Jo on October 21, 2017 at 6:22 am

    Hi Sally,
    We LOVE this receipe however cherries are not quite in season here (but will be soon ).  I read another comment with someone using raspberries, would you recommend using fresh or frozen?
    Thankyou, Jo

    • Sally on October 21, 2017 at 8:15 am

      I recommend fresh, but frozen works too. Don’t thaw them out if you end up using frozen.



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