Description
These Cherry Chocolate Chip Heaven Muffins are soft, fluffy, and bursting with the perfect combination of sweet cherries and gooey chocolate chips. They make for a delightful breakfast treat, snack, or even dessert, perfect for any time you’re craving something fruity and chocolaty!
Ingredients
Scale
Dry Ingredients:
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk (or substitute with 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
Mix-Ins:
- 1 cup (150 g) fresh or frozen cherries, pitted and chopped
- 3/4 cup (130 g) mini chocolate chips (or regular)
For topping (optional):
- Coarse sugar
- Extra chocolate chips or halved cherries
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine the wet ingredients:
- In a separate bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and buttermilk until smooth and well combined.
- Combine wet and dry ingredients:
- Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula. Do not overmix—stir just until no streaks of flour remain.
- Add cherries and chocolate chips:
- Gently fold in the chopped cherries and mini chocolate chips, being careful not to crush the cherries.
- Fill the muffin cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with extra chocolate chips and coarse sugar for a little sparkle, if desired.
- Bake:
- Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If using frozen cherries, add 2–3 minutes to the baking time.
- Cool:
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Cherries: Fresh cherries are ideal, but frozen (pitted) cherries work just as well. If using frozen, do not thaw before adding to the batter.
- Chocolate chips: Mini chocolate chips distribute more evenly throughout the muffins, but you can use regular-sized chips if preferred.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.
- Variations: Add a teaspoon of almond extract for a flavor boost that pairs beautifully with cherries.