Cherry Chocolate Muffins

A tender, moist muffin studded with juicy cherries and rich chocolate chips, these Cherry Chocolate Muffins strike the perfect balance between fruity brightness and indulgent sweetness. Each bite offers a tender crumb infused with cocoa and bursts of cherry, making them an ideal treat for breakfast, tea time, or dessert.

Why You’ll Love This Recipe

This recipe combines the comforting familiarity of a classic chocolate muffin with the seasonal vibrancy of fresh cherries. The muffins remain exceptionally moist thanks to a balance of butter and milk, while generous folds of chocolate chips ensure a luscious, melty center. Simple to prepare and yielding a dozen perfectly domed muffins, this recipe is approachable for bakers of any skill level and adaptable to pantry ingredients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Unsweetened cocoa powder

• Granulated sugar

• Baking powder

• Salt

• Large eggs

• Whole milk

• Unsalted butter, melted

• Pure vanilla extract

• Fresh or frozen pitted cherries, halved

• Semi-sweet chocolate chips

Directions

1. Preheat the oven to 375 °F (190 °C). Place paper liners in a 12-cup muffin tin or lightly grease each cup.

2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly combined.

3. In a separate bowl, beat the eggs with the milk, melted butter, and vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.

5. Fold in the cherries and chocolate chips until evenly distributed throughout the batter.

6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

7. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached.

8. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Yield: 12 muffins

• Prep time: 15 minutes

• Bake time: 18–22 minutes

• Total time: Approximately 35 minutes

Variations

• White Chocolate & Almond: Substitute white chocolate chips for semi-sweet and add ½ teaspoon of almond extract to the wet ingredients.

• Dark Chocolate & Cherry Almond: Use dark chocolate chunks and fold in ¼ cup sliced almonds alongside the cherries.

• Vegan Version: Replace eggs with flax “eggs” (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use plant-based milk and butter.

• Gluten-Free Option: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.

storage/reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze muffins in a resealable bag for up to 1 month; thaw at room temperature or warm in a 325 °F (160 °C) oven for 5–7 minutes. To reheat refrigerated or frozen muffins, microwave each for 15–20 seconds or warm in a toaster oven until heated through.

FAQs

What type of cherries work best for these muffins?

Fresh, ripe bing or sweet cherries give the best flavor and texture. If fresh cherries are out of season, pitted frozen cherries may be used; do not thaw them completely to prevent the batter from becoming too wet.

Can I reduce the sugar in this recipe?

Yes. You may reduce the granulated sugar by up to ¼ cup without significantly affecting texture. Keep in mind that the muffins will be less sweet.

How do I prevent the cherries from sinking to the bottom?

Toss the halved cherries lightly in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout each muffin.

Is it necessary to use melted butter?

Melted butter ensures a moist crumb and even mixing. You may substitute neutral-flavored oil (such as vegetable or canola) in an equal amount if preferred.

Can I make the batter ahead of time?

You may prepare the batter and refrigerate it, covered, for up to 4 hours. Give it a gentle stir before portioning into the muffin tin and baking.

Why are my muffins turning out dense?

Overmixing the batter or using stale leavening agents can lead to dense muffins. Mix until just combined and ensure your baking powder is fresh.

How can I tell when the muffins are done?

Insert a toothpick into the center of a muffin—it should come out with a few moist crumbs attached. The tops should spring back lightly when touched.

Can I add other mix-ins?

Yes. Feel free to incorporate chopped nuts, shredded coconut, or dried fruit in place of or alongside the cherries and chocolate chips.

What pan temperature produces the best rise?

Baking at 375 °F (190 °C) gives a strong initial rise. If your muffins brown too quickly, reduce the temperature by 25 °F (15 °C) and bake a few minutes longer.

Are these muffins freezer-friendly?

Absolutely. Once fully cooled, wrap each muffin individually and freeze for up to one month. Reheat in the microwave or a low-temperature oven.

Conclusion

These Cherry Chocolate Muffins are a delightful fusion of fruit and chocolate that never fails to impress. Easy enough for a weekday breakfast yet elegant enough for a weekend brunch, this recipe will become a staple in your baking repertoire. With flexible variations and straightforward instructions, you can tailor these muffins to suit any occasion or dietary preference. Enjoy the perfect balance of sweet cherries and decadent chocolate in every bite

Print