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
Scale
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.
