Cherry Chocolate Chip Muffins
I love the extra addition of maraschino cherries to a classic chocolate chip muffin recipe. It's that little extra something everybody loves!!
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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
*You can substitute the buttermilk with any kind of milk. Even non-dairy milk like almond or rice milk works. Simply mix it with 1 tablespoon of white vinegar or lemon juice to make 1 cup.
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.
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.
Servings: 16 muffins