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!

chocolate cherry muffins on a white plate

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.

stack of 2 chocolate cherry muffins

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.

chocolate cherry muffins on a white plate

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.

cherries in a pink heart shaped bowl

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.

chocolate cherry muffins

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. 

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chocolate cherry muffins

110 Calorie Chocolate Cherry Muffins

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


Moist, fudgy 110 calorie chocolate muffins filled 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 pure vanilla extract
  • 1/2 cup (63g) all-purpose flour (spoon & leveled)
  • 1/2 cup (64g) whole wheat flour (spoon & leveled)
  • 1/2 cup (42g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup chopped dark sweet cherries (fresh or frozen)
  • optional: chocolate chips for sprinkling on top


  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. Sift* 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)* 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.


  1. Freezing Instructions: 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.
  2. Sifting: 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.
  3. Tall Muffin Tops: Why the initial high temperature? See my sky-high muffin dome tricks for more detail.

Keywords: chocolate cherry muffins, skinny chocolate muffins


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

  2. 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

  3. Could you use dried cherries?

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

  4. 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?

    1. 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.

  5. 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…


    1. Mashed banana should be OK.

  6. 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!

  7. 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?

    1. I recommend preparing these muffins and using cherries/almonds instead of strawberries/chocolate chips: https://sallysbakingaddiction.com/2013/01/03/skinny-strawberry-chocolate-chip-muffins/

  8. 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!

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

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

  11. Cristina @ Nature's Drive says:

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

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

  13. plasterer bristol says:

    These are delicious. Thanks for sharing.


  14. 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!

  15. 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!  🙂

    1. 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.

  16. 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!!! 

  17. 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. 🙂

  18. 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!

  19. 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!

  20. 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! 

  21. 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!

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

  22. 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

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

  23. Hi Sally can i substitute the cherries with strawberries?:)

    1. Yes, strawberries should work too!

      1. These Skinny Chocolate Cherry Muffins are incredible, you would never guess they are a low calorie treat! I have made two batches this week alone! I added 1/2 tsp. of almond extract to one of the batches and it made the cherry flavor even more pronounced. I do have one question, though. In the recipe it calls for 1/2 cup (64 g) cocoa powder,I noticed in the Skinny Double Chocolate Muffins it calls for 1/2 cup (42 g) cocoa powder…is it a typo? Either way, these are delicious, I was just curious. Thank you, Sally, for another wonderful recipe!

      2. Hey Lexi! Sorry about that and thank you for bringing to my attention– it’s 42g. 🙂

  24. Hi Sally,

    Another great recipe! These muffins really don’t taste lightened up! The only issue I had is that my muffin tops were nice and high in the oven, but deflated when I took the muffins out. Do you know why? Thanks!

  25. Made these Chocolate Cherry Muffins and they turned out great! Taste yummy and look professional! With the tip about the temperature, I got pretty round muffin tops as advertised. They didn’t shrink much after cooled down.
    I did replace all the flour with whole oat flour, just family preference.
    Thank you, Sally!

  26. Really loved how this one turn out! Do you have a similar recipe but for plan (not chocolate) muffin body? I am guessing that just replacing the cocoa powder with flour wouldn’t work that well.

    1. Hi Mannie, You can try my Skinny Raspberry Chocolate Chip Banana Muffins, or my 45 Calorie Mini Chocolate Chip Muffins.
      To browse all of my muffins recipes you can visit: Muffin Recipes

      1. Awesome! Thank you, Sally!

  27. Hi Sally,
    First of all, just want to say I’ve become such a huge fan of your recipes in the last few months! Everything I’ve made so far has been great and super popular in my house!

    I’m trying to go more healthy these days though so I wanted to ask:
    Do you think it would be okay if I substituted the white flour for more whole wheat flour? And could I sub the white sugar with more honey? Or an artificial sweetener?

    1. Hi Rina, If you use all whole wheat flour expect a heavier muffin. I haven’t tested these with an artificial sweetener.

  28. Could you replace both flour with almond flour?
    And what to use instead of honey?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Sue, we haven’t tested this recipe with alternative flours but let us know if you do! Instead of honey, try maple syrup or agave.

  29. Thank you.
    Can I use just white flour?

    1. Hilari @ Sally's Baking Addiction says:

      Absolutely! Instead of 1/2 cup all-purpose flour and 1/2 cup whole wheat flour, use 1 cup of all-purpose flour. Hope you enjoy them!

  30. I love these muffins and make the all the time – one difference i do is use almond extract instead of vanilla because nothing goes better with chocolate and cherries like almond! I also don’t like using white sugar so i use brown which adds depth and i use dark chocolate chips in the batter and dark chocolate cocoa powder. These are a family favorite. Thank you Sally, i love many of your recipes.

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