Chocolate Chip Cherry Muffins
Indulge in the perfect balance of sweetness and tartness with these Chocolate Chip Cherry Muffins, a delightful treat that’s sure to brighten any morning or afternoon snack. Bursting with juicy fresh cherries and studded with semi-sweet chocolate chips, these muffins deliver an irresistible combination of flavors in every bite. The recipe comes together effortlessly, requiring just 15 minutes of prep time before heading into the oven. Made with simple pantry staples like all-purpose flour, granulated sugar, and vanilla extract, these homemade muffins are soft, moist, and bakery-worthy. Whether served warm out of the oven or enjoyed at room temperature, these crowd-pleasing muffins are ideal for everything from brunch spreads to grab-and-go breakfasts. Perfect for cherry season or any time you want a unique twist on classic chocolate chip muffins!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled slightly
- 0.75 cups Milk
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh cherries, pitted and chopped
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
In a medium mixing bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the chopped cherries and chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 469.6 g | 171% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 256.6 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 372 mg | 29% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1212 mg | 26% | |
*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.
