Cherry Chocolate Chip Muffins
I know it’s going to be a good day when it starts with muffins. Especially these cherry chocolate chip muffins. They are like eating dessert for breakfast.
Now I’m going to be honest . . . there’s nothing healthy about these muffins. Often my muffin recipes use white whole wheat flour, natural sweeteners, fruit, and other nutritional ingredients. But these cherry chocolate chip muffins–not so much.
I wanted to create a bakery style muffin that was a little bit of an indulgence. And imho I succeeded. If you like cherries, you need to try cherry chocolate chip muffins.
Why You’ll Love Them:
Cherry chocolate chip muffins combine two classic favorites in one perfect muffin.
These muffins are soft, sweet, and oh-so-delicious.
And they are easy to make. Two bowls, some basic pantry ingredients, and ten minutes are all it takes to pull together cherry chocolate chip muffins. I usually make a batch of muffins every Sunday evening. We eat them for breakfast, lunch, snacks and dessert all week long. And when these muffins are in the oven I can’t wait for them to finish baking.
I’ve never met anyone who didn’t like a chocolate chip muffin, and this recipe takes it up a notch. Cherry chocolate chip muffins are fun with an unexpected burst of flavor. My kids get so excited whenever I put these in their lunch!
How to Make Cherry Chocolate Chip Muffins:
The first step in making cherry chocolate muffins is to preheat oven to 425°F. Then spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners.
I almost always use paper liners because I’m lazy. I hate cleaning the muffin pan. But that’s just me. I also love the fun festive flair that liners can bring your muffins. I mean check out these cute Valentine’s Day cupcake liners.
I actually get 16 muffins out of this recipe because I don’t like super huge as big as your head muffins (but you do you). So I prepare to pans. If you only have one muffin pan, no worries. Bake the first 12 and after the cool enough to remove from the pan, bake the remaining batter.
Okay, now. . . in a large bowl, mix together 2 12/ cups flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon salt, 1 1/4 cups chocolate chips, and 3/4 cups halved maraschino cherries. Mixing th chocolate chips and cherries into the dry ingredients helps distribute them through the batter and makes sure they don’t all clump on the bottom (of the bowl or the muffins). It might seem unconventional, but it works.
Set the mixture aside.
In a medium bowl, whisk together 1/2 cup melted butter (be sure to let it cool for a bit), 1 cup sugar, 2 eggs, 1 cup buttermilk, and 1 tablespoon vanilla–yes tablespoon. Slowly add the wet ingredients to the dry ingredients and fold together gently just until combined. Do not overmix. It makes your muffins tough. Nobody likes a tough muffin. (Not to be confused with a stud muffin, which lots of people do like).
Now, divide the batter into the 16 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 10-12 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. (I don’t have to say it, do I? Nobody likes a dry muffin.)
Let the muffins cool for about 5-10 minutes before serving.
Enjoy!
These chocolate cherry muffins are fantastic fresh out of the oven. The melty chocolate mixes so well with the sweet maraschino cherries.
But they are also fantastic at room temperature. Or even cold. Sometimes I store my muffins in the fridge. What can I say, I’m crazy like that?
Chocolate cherry muffins make a decadent breakfast. They’d be perfect at a fancy brunch. They also do well in lunch boxes. And I think they make a perfect simple dessert. These chocolate cherry muffins really are kind of like cupcakes without the frosting. Add a dusting if powdered sugar to make them pretty.
Really want some frosting? Okay! I’d go for some plain or chocolate whipped cream or a drizzle of chocolate ganache. Mmmmm!
Want more delicious muffin recipes? Try these Lemon Poppy Seed Muffins.
These would be perfect for Valentine’s Day Breakfast!
Happy eating!
Cherry Chocolate Chip Muffins
Equipment
- Large bowl
- Medium bowl
- Spoon
- Whisk
- Muffin Tin
- oven
- Wire Rack
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups semi-sweet chocolate chips
- 3/4 cup maraschino cherries cut in half
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners. If you have two trays, spray or line 16 cups.
- In a large bowl, mix together 2 12/ cups flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon salt, 1 1/4 cups chocolate chips, and 3/4 cups halved maraschino cherries. Set aside.
- In a medium bowl, whisk together 1/2 cup melted butter, 1 cup sugar, 2 eggs, 1 cup buttermilk, and 1 tablespoon vanilla. Slowly add to the wet ingredients to the dry ingredients. Fold together gently just until combined. Do not overmix.
- Divide the batter into the 16 muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 10-12 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry.
- Let cool for about 5-10 minutes and enjoy warm.
Notes
Muffins taste best the day of, but can be stored in an airtight container at room temperature for up to 5 days. Freeze in an airtight container for up to 3 months.
For larger bakery style muffins, overfill your muffin cups or use a large muffin tin. You will get 6-12 LARGE muffins.
