These Chocolate Chip Cherry Muffins are so simple, you only need one bowl! Made with my perfected muffin base, they have a soft, tender crumb that I've refined over years of testing. Juicy cherries and rich chocolate make every bite irresistible, giving you bakery-quality muffins with minimal effort.
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Chocolate and cherry are some of my favorite flavor pairings. They belong together! If you've tried my chocolate cherry cupcakes, you know how well the rich chocolate complements the sweet, juicy cherries. These muffins bring that same delicious combo into an easy, everyday treat.
I've spent years refining my muffin base to get a soft and tender muffin. The sour cream keeps them moist without making them dense, and they bake up beautifully every time.
You don't need an electric mixer or fancy equipment. Just a bowl and a whisk for simple muffins that taste decadent!
They also freeze well, so you can keep extras on hand whenever you need a quick breakfast or snack.
Ingredients Info and Substitutions
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- All-Purpose Flour – This gives the muffins structure while keeping them tender. Using cake flour will give you a lighter, more delicate crumb, almost like a cupcake.
- Eggs (Room Temperature) – Room-temperature eggs mix more evenly into the batter, helping the muffins rise properly and giving them a light texture.
- Butter – Melted butter adds richness and flavor while giving the muffins a soft, tender crumb. If you prefer a more moist and slightly denser texture, swap the butter for an equal amount of neutral oil, like vegetable or canola. Or use a blend of half melted butter and half oil.
- Sour Cream – This is the secret to incredibly soft, moist muffins without making them heavy. It adds richness while helping balance the sweetness. Full-fat Greek yogurt is an excellent substitute if you don't have sour cream.
- Milk – A little liquid ensures the batter is the right consistency, keeping the muffins soft and preventing them from drying out.
- Vanilla Extract – Vanilla gives the muffins that warm, classic bakery-style flavor.
- Almond Extract – Almond extract is quite potent. A little goes a long way! This addition enhances the cherry flavor. If you don't care for almond extract you can replace it with more vanilla.
- Chocolate Chips – I recommend semisweet or dark chocolate chips, which complement the cherry flavor without being too sweet.
- Cherries – Look for ripe fresh cherries that are firm and sweet. If you are using frozen cherries, don't thaw them first. Keeping them frozen will help prevent the extra moisture from seeping into the batter.
Keep It Simple 🎉
Want an easier version? Swap fresh or frozen cherries for ⅔ cup of dried cherries, and you won't have to worry about chopping, pitting, or extra moisture. You can stir them straight into the batter, or if you prefer them softer, soak them in warm water for 10 minutes, then pat dry before mixing in.
Tips to Make the Best Chocolate Cherry Muffins
Whisk Dry Ingredients
- Check for any clumps in the baking soda and break them up before you whisk everything together. This ensures it's evenly distributed, preventing any pockets of bitterness in the muffins.
Combine Butter, Sugar, and Eggs
- Let the melted butter cool slightly before adding it to the batter—if it's too hot, it can scramble the eggs.
- When whisking in the eggs, mix until the color turns pale yellow, which helps create a light texture in the muffins.
Blend Wet Ingredients
- It's helpful if the sour cream and milk are at room temperature so they mix smoothly into the batter without causing the butter to seize up.
Add Flour Mixture
- When mixing in the flour, stop when it's almost combined, leaving a few streaks of flour that are still visible.
- The remaining dry bits will be incorporated as you fold in the cherries and chocolate, helping prevent overmixing and keeping the muffins light and tender.
Stir in Cherries and Chocolate
- I prefer cutting the cherry flesh off with a knife instead of using a cherry pitter. This creates smaller pieces that distribute more evenly, so you don't get a big bite of cherry in one spot and none in another.
Portion into Muffin Pan and Bake
- Fill the muffin cups almost to the top for a nice, domed shape.
- If using frozen cherries, work quickly to get the muffins into the oven before they start releasing juice.
- Bake until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
Make It Special✨
Add melted chocolate over the cooled muffins to turn them into chocolate-covered cherry muffins. Just melt ½ cup of chocolate chips in a small bowl and drizzle it over the tops to make them feel extra special.
More Breakfast Recipes
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Recipe
Chocolate Cherry Muffins
Recipe by:Ingredients
- 2 ¼ cups (292 grams) all-purpose flour
- 1 ½ teaspoons (6 grams) baking powder
- ½ teaspoon (2 grams) baking soda
- ½ teaspoon (3 grams) salt
- 6 tablespoons (84 g) butter melted, cooled slightly
- 1 cup (200 grams) granulated sugar
- 2 (2) large eggs room temperature
- 1 cup (230 grams) sour cream room temperature
- ¼ cup (59 ml) milk room temperature
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2.50 ml) almond extract
- 1 cup (130 grams) cherry pieces
- ½ cup (90 grams) chocolate chips
Instructions
- Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.2 ¼ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk the melted butter and sugar until combined. Add the eggs one at a time, whisking until smooth, and the batter turns pale yellow.6 tablespoons butter, 1 cup granulated sugar, 2 large eggs
- Gently mix in the sour cream, milk, vanilla, and almond extract until fully incorporated. Gradually fold in the dry ingredients until just combined. Do not overmix.1 teaspoon vanilla extract, ½ teaspoon almond extract, 1 cup sour cream, ¼ cup milk
- Fold in the cherry halves and chocolate chips, distributing them evenly throughout the batter.1 cup cherry pieces, ½ cup chocolate chips
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 5 minutes, then turn the oven temperature to 350°F (180°C) and bake for an additional 17-20 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 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chocolate Covered Cherry Muffins
For a chocolate-covered cherry twist, melt ½ cup of chocolate chips in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth. Pour the melted chocolate into a resealable plastic bag and snip off a tiny corner to create a makeshift piping bag. Gently squeeze the bag to drizzle the chocolate over the muffins. Let the chocolate set at room temperature or refrigerate for about 10 minutes to firm up before serving.Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days. If stacking, place a paper towel between layers to absorb excess moisture.
- Refrigerator: Keep in an airtight container for up to 5 days. Let them come to room temperature or warm slightly before serving.
- Freezer: Once completely cooled, wrap each muffin individually in plastic wrap or place them in a freezer-safe bag. Store for up to 3 months. To thaw, leave at room temperature for about an hour or microwave for 15-20 seconds.
Equipment
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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