If you have a craving that calls for something rich, fruity, and absolutely irresistible, this Cherry Chocolate Muffins Recipe is your new best friend in the kitchen. These muffins perfectly balance the deep, velvety taste of cocoa with bursts of fresh, juicy cherries, while pockets of melty semisweet chocolate chips add just the right touch of luxury. Whether you’re baking for breakfast, dessert, or a delightful snack, this recipe turns simple ingredients into an unforgettable treat that is sure to brighten your day and bring smiles all around.
Ingredients You’ll Need
Each ingredient in this Cherry Chocolate Muffins Recipe is thoughtfully chosen to blend seamlessly for unbeatable flavor and texture. From the cocoa powder’s rich depth to the cherries’ juicy freshness, and the smooth notes from buttermilk and vanilla, every component plays its part in baking magic.
- All-purpose flour: The base of the muffin providing structure and the perfect crumb.
- Unsweetened cocoa powder: Adds a rich chocolate flavor without overwhelming sweetness.
- Baking powder: Helps the muffins rise light and fluffy.
- Baking soda: Works alongside baking powder to ensure an airy texture.
- Salt: Enhances all the other flavors and balances sweetness.
- Granulated sugar: Sweetens the batter evenly.
- Large eggs: Provide richness and help bind ingredients.
- Buttermilk: Adds tang and moisture, creating tender muffins.
- Vegetable oil: Keeps muffins moist without a heavy texture.
- Vanilla extract: Rounds out the flavors with a warm, inviting aroma.
- Chopped sweet cherries: Fresh or frozen, they bring burst of juicy tartness.
- Semisweet chocolate chips: Little pockets of melted chocolate in every bite.
- Flour for tossing cherries and chips: Prevents fruit and chips from sinking to the bottom.
How to Make Cherry Chocolate Muffins Recipe
Step 1: Prepare Your Oven and Mixing Bowls
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to ensure your muffins come out clean and intact. Grab two bowls—one for dry ingredients and one for wet—so you can keep things organized and make mixing a breeze.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together your all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Taking the time to mix these thoroughly helps create an even distribution of rising agents and chocolate, so every bite is perfectly textured.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat the eggs with granulated sugar until smooth and slightly fluffy. Stir in the buttermilk, vegetable oil, and vanilla extract until everything is well incorporated. This creamy blend is the heart of your batter, keeping the muffins tender and moist.
Step 4: Combine Wet and Dry Ingredients
Gently fold the wet ingredients into the dry ingredients just until combined. Be careful not to overmix here; a few lumps are better than a tough muffin. This keeps the crumb light and airy, the perfect canvas for your cherry chocolate delight.
Step 5: Prepare the Cherries and Chocolate Chips
In a small bowl, toss the chopped cherries and semisweet chocolate chips with one tablespoon of flour. This simple trick keeps these delicious add-ins from sinking to the bottom, so every muffin is generously studded with cherries and chocolate.
Step 6: Fold in the Cherries and Chocolate
Carefully fold the cherry and chocolate mixture into the batter, spreading them evenly without breaking up the cherries too much. This part is pure joy, knowing each muffin will have those melty, fruity surprises.
Step 7: Fill Your Muffin Cups
Divide the batter evenly among the muffin cups, filling each about three-quarters full. This allows room for the muffins to rise beautifully without overflowing, giving you perfectly shaped tops.
Step 8: Bake to Perfection
Bake your muffins for 18 to 22 minutes. They’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let muffins cool in the pan for 5 minutes to set before transferring them to a wire rack to cool completely. This cool-down step helps prevent crumbling and makes them easier to handle.
How to Serve Cherry Chocolate Muffins Recipe
Garnishes
A dusting of powdered sugar looks lovely and adds just the right sweet touch to the already delicious muffins. For a fancier presentation, drizzle melted chocolate or a light cherry glaze on top. Fresh cherries on the side bring a vibrant, fresh pop of color.
Side Dishes
Pair these muffins with a cup of coffee or your favorite tea for an indulgent breakfast or afternoon treat. A dollop of whipped cream or a scoop of vanilla ice cream can transform these into a dessert feast. Fresh fruit or a simple yogurt parfait rounds out the meal with brightness and variety.
Creative Ways to Present
Serve these charming Cherry Chocolate Muffins Recipe treats in rustic baskets lined with gingham cloth for a cozy picnic feel. Wrap individual muffins in parchment paper tied with a ribbon to gift friends or neighbors. Or set them on a tiered dessert stand alongside other seasonal goodies for a beautiful brunch display.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover muffins (though these disappear fast!), store them in an airtight container at room temperature for up to 3 days. This keeps them moist and soft, perfect for quick snacks or last-minute breakfasts.
Freezing
To keep your cherry chocolate goodness longer, freeze the muffins in a single layer on a baking sheet, then transfer to a sealed freezer bag. They stay fresh for up to 2 months this way. Thaw at room temperature or gently warm for that fresh-from-the-oven feel anytime.
Reheating
Warm your muffins in the microwave for about 15 to 20 seconds to revive their soft, melty charm. For extra crisp edges, heat briefly in a toaster oven. These simple reheating tips make every bite taste as wonderful as when they first came out of the oven.
FAQs
Can I use frozen cherries in the Cherry Chocolate Muffins Recipe?
Absolutely! Just be sure to thaw and drain the cherries well, then chop them before tossing in flour and folding into the batter. This prevents extra moisture from affecting the muffins’ texture.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix ¾ cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using. This mimics buttermilk’s acidity and helps tenderize the muffins.
Can I use dark chocolate chips instead of semisweet?
Yes, dark chocolate chips work beautifully for a richer, less sweet flavor. Just keep in mind it will deepen the chocolate intensity, balancing wonderfully with the tart cherries.
How do I prevent the cherries and chocolate chips from sinking?
Tossing the cherries and chocolate chips with a bit of flour before folding them into the batter is the secret trick. The flour clings to them and keeps them evenly suspended during baking.
Are these muffins suitable for freezing and reheating?
Definitely! These Cherry Chocolate Muffins Recipe cookies freeze beautifully and reheat quickly without losing their moist, tender goodness. Perfect for busy days or meal prepping treats.
Final Thoughts
There’s something incredibly comforting and satisfying about baking Cherry Chocolate Muffins Recipe in your own kitchen. They marry the sweetness of cherries and chocolate in a way that feels uplifting and special with every bite. Whether you’re baking for company or just indulging yourself, this recipe is guaranteed to become a beloved classic in your recipe box. So grab those fresh cherries and get ready for your new favorite muffin adventure!
Print
Cherry Chocolate Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Cherry Chocolate Muffins, a perfect blend of rich cocoa and sweet cherries baked into moist, fluffy muffins. Ideal for breakfast or dessert, these easy-to-make muffins combine fresh or frozen cherries with semisweet chocolate chips for a burst of flavor in every bite.
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1 tablespoon flour (for tossing cherries and chips)
Wet Ingredients
- 2 large eggs
- ¾ cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 1 cup pitted and chopped sweet cherries (fresh or frozen)
- ¾ cup semisweet chocolate chips
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs with the granulated sugar. Stir in the buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, mixing just until combined to avoid overmixing which can make muffins tough.
- Prepare Cherries and Chocolate Chips: In a small bowl, toss the chopped sweet cherries and semisweet chocolate chips with 1 tablespoon of flour. This helps prevent them from sinking to the bottom during baking.
- Fold Add-ins into Batter: Carefully fold the floured cherries and chocolate chips into the muffin batter ensuring even distribution.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full to allow space for rising.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess on the bottom.
Notes
- If using frozen cherries, ensure they are thawed and well-drained before chopping to avoid excess moisture in the batter.
- These muffins are best enjoyed the day they are made for optimal freshness.
- Store muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze muffins in an airtight container for up to 2 months and thaw before serving.
