Chocolate Cherry Muffins
Recipe by:These Chocolate Chip Cherry Muffins are soft, moist, and packed with juicy cherries and rich chocolate in every bite. Made with my perfected muffin base, they bake up tender with a bakery-style texture. No mixer is needed; just a bowl and a whisk for an easy, homemade treat that’s perfect for breakfast or snacking. Plus, they freeze well for a quick grab-and-go option!
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
Calories: 286kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 269mg | Potassium: 133mg | Fiber: 1g | Sugar: 23g | Vitamin A: 293IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
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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