Chocolate Cherry Muffins Recipe
If you’re anything like me and adore the perfect blend of rich chocolate with a burst of fruity brightness, this Chocolate Cherry Muffins Recipe is about to become your new go-to treat. These muffins bring together moist, fluffy texture with deep cocoa flavor and juicy cherries that pop in every bite. Whether you’re baking for breakfast, a cozy snack, or a sweet dessert fix, these muffins are simple to prepare yet incredibly satisfying. Get ready to fall in love with every bite of this delightful combination!
Ingredients You’ll Need
Simple ingredients build complex and comforting flavors in this recipe. Each one plays a key role in creating the perfect texture, taste, and balance of sweetness in these Chocolate Cherry Muffins.
- All-purpose flour: The foundation that gives muffins their structure and light crumb.
- Unsweetened cocoa powder (Dutch process): Adds rich chocolate depth and a beautiful dark color.
- Baking powder: Provides lift to keep the muffins tender and airy.
- Baking soda: Works alongside baking powder to help the muffins rise perfectly.
- Salt: Enhances overall flavor and balances the sweetness.
- Canola oil: Keeps muffins moist without overpowering other flavors.
- Buttermilk: Adds a slight tang and reacts with baking soda for fluffiness.
- Large eggs: Bind ingredients together and add richness.
- Vanilla extract: Elevates the flavor with its warm, aromatic notes.
- Granulated sugar: Sweetens the batter and helps with browning.
- Brown sugar: Adds moisture and hints of caramel flavor.
- Sour cherries (heaping cup, halved): Bring juicy bursts of tartness to balance chocolate’s sweetness.
- Semi-sweet chocolate chips: Melty pockets of extra chocolate happiness in every bite.
How to Make Chocolate Cherry Muffins Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees Fahrenheit. Prepare your muffin tin by lining it with paper liners or lightly spraying with non-stick cooking spray. This small step ensures your muffins come out clean and makes cleanup easier.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Combining these first ensures the leavening agents and cocoa powder are evenly distributed, which is key for consistent muffins.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk the canola oil, buttermilk, eggs, vanilla extract, granulated sugar, and brown sugar together until smooth and fully combined. This mixture brings moisture and sweetness in perfect harmony.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to overmix; this is important to keep your muffins tender and light rather than dense.
Step 5: Fold in Cherries and Chocolate Chips
Gently fold in the halved sour cherries and semi-sweet chocolate chips. This step adds the signature bursts of juicy cherry and melty chocolate that make this Chocolate Cherry Muffins Recipe so irresistible.
Step 6: Bake to Perfection
Divide the batter evenly between your prepared muffin cups. Place in the oven and bake for 20 to 22 minutes. Test doneness with a toothpick—when it comes out clean, your muffins are ready to be enjoyed!
Step 7: Cool and Enjoy
Let the muffins cool for about 5 minutes right in the tin before transferring them to a wire rack. This keeps them from getting soggy and lets them set up just right for the very best texture.
How to Serve Chocolate Cherry Muffins Recipe
Garnishes
For a simple yet beautiful touch, dust your muffins lightly with powdered sugar or drizzle a little melted chocolate over the tops. Fresh cherry halves placed on top before baking add visual appeal and a bit more fruitiness.
Side Dishes
These muffins pair wonderfully with a creamy latte, a hot cup of tea, or even a chilled glass of milk. Serve alongside fresh fruit or a dollop of whipped cream for a brunch spread that feels special but effortless.
Creative Ways to Present
Try serving these muffins sliced in half and lightly toasted with a smear of softened butter or cream cheese. For an indulgent twist, sandwich two halves with mascarpone or cherry jam for a muffin “cookie” treat that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store leftover Chocolate Cherry Muffins in an airtight container at room temperature for up to 2 days. They’ll stay soft and tasty without drying out, making them great for next-day breakfasts or snacks.
Freezing
If you want to keep these muffins for longer, freeze them in a sealed freezer bag or container for up to 3 months. For best results, wrap each muffin individually in plastic wrap before freezing.
Reheating
To enjoy your Chocolate Cherry Muffins after storage or freezing, simply warm them in the microwave for 20 to 30 seconds or pop them in a toaster oven for a few minutes. This refreshes their soft, moist texture beautifully.
FAQs
Can I use frozen cherries instead of fresh sour cherries?
Yes, frozen cherries work well, just be sure to thaw and drain them before folding into the batter to avoid excess moisture that could affect the muffin texture.
Can I substitute the cocoa powder with melted chocolate?
While this recipe relies on cocoa powder for its intense chocolate flavor and structure, melted chocolate can be used but you will need to adjust the fat content and possibly other ingredients for the best results.
Are these muffins suitable for dairy-free diets?
You can adapt this Chocolate Cherry Muffins Recipe by substituting the buttermilk with a plant-based milk plus vinegar, and using a dairy-free chocolate chip variety.
What if I don’t have buttermilk on hand?
No worries! You can easily make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5 minutes before using.
How do I know when the muffins are done baking?
The best test is inserting a toothpick or cake tester into the center of a muffin—if it comes out clean or with just a few moist crumbs clinging, the muffins are perfectly baked.
Final Thoughts
This Chocolate Cherry Muffins Recipe is one of those rare finds that hits all the right notes—chocolaty, fruity, tender, and simply delicious. Whipping up a batch is not only straightforward but incredibly rewarding, whether for a special breakfast or a delightful snack anytime. Trust me, once you try these, they’ll quickly become a beloved staple in your baking repertoire. So grab those cherries and cocoa powder and start baking your way to pure muffin happiness!
Print
Chocolate Cherry Muffins Recipe
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delight in these moist and flavorful Chocolate Cherry Muffins, combining rich cocoa and sweet-tart cherries with melty semi-sweet chocolate chips. Perfect for breakfast or an afternoon treat, these muffins balance the deep chocolate flavor with bursts of juicy cherries, baked to perfection in just 35 minutes.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch process)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, lightly packed
Add-ins
- 1 cup (heaping) sour cherries, halved
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking.
- Prepare Muffin Tin: Line a muffin tin with paper liners or lightly spray the cups with non-stick cooking spray to prevent sticking and set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined to ensure even distribution.
- Mix Wet Ingredients: In a separate bowl, whisk together the canola oil, buttermilk, eggs, vanilla extract, granulated sugar, and brown sugar until the mixture is smooth and well incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined. Avoid overmixing to keep muffins tender.
- Fold in Cherries and Chocolate Chips: Carefully fold in the halved sour cherries and semi-sweet chocolate chips, distributing them evenly throughout the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes. Bake until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
- Cool Muffins: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely to avoid sogginess.
Notes
- Be careful not to overmix the batter; overmixing can make muffins dense and tough.
- If sour cherries are unavailable, fresh sweet cherries can be used, though the flavor profile will be less tart.
- For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
- Ensure chocolate chips are evenly folded in to avoid sinking.
- For added texture, sprinkle some chopped nuts on top before baking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
