Chocolate Cherry Streusel Muffin Tops
Indulge in the ultimate treat with these irresistible Chocolate Cherry Streusel Muffin Tops—a decadent fusion of rich cocoa flavor and bursts of tart dried cherries, crowned with a buttery, crumbly streusel studded with mini chocolate chips. Perfectly portioned into muffin tops for a delightful texture, these baked beauties are soft, fluffy, and ready in just 12 minutes. Combining the tang of buttermilk, the sweetness of chocolate chips, and the irresistible crumble of streusel, this recipe is an easy yet elegant option for brunches, dessert spreads, or an afternoon pick-me-up. With a quick prep time and convenient storage options, these muffin tops are as practical as they are delicious. Treat yourself to the perfect balance of chocolate decadence and fruity flair today!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups buttermilk
- 0.25 cups unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cups semi-sweet chocolate chips
- 0.5 cups dried cherries
- 0.25 cups all-purpose flour (for streusel)
- 2 tablespoons light brown sugar
- 2 tablespoons cold unsalted butter, cubed
- 2 tablespoons mini chocolate chips (for streusel)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, melted butter, vanilla extract, and egg. Whisk until well-mixed.
Pour the wet ingredients into the dry ingredients, and stir until just combined. Do not overmix.
Gently fold in the semi-sweet chocolate chips and dried cherries.
To make the streusel topping, combine the flour and brown sugar in a small bowl. Add the cold cubed butter and use a pastry cutter or your fingertips to crumble the mixture until it forms pea-sized pieces. Stir in the mini chocolate chips.
Use a large cookie scoop or spoon to drop 10 equal-sized mounds of batter onto the prepared baking sheets, leaving about 2 inches of space between each.
Sprinkle the streusel topping evenly over the batter mounds, gently pressing it down so it adheres.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs.
Remove from the oven and let the muffin tops cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 30.1 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 164 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
