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
Scale
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
