Chocolate Cherry Muffins Recipe

Introduction

These Chocolate Cherry Muffins are a delightful treat combining rich cocoa and sweet cherries for a perfect balance of flavors. Easy to make and moist, they’re great for breakfast or a snack any time of day.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg (beaten)
• 1/2 cup milk (can use almond or soy milk)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (semi-sweet)
• 1 cup fresh or frozen cherries (pitted and chopped)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Step 2: In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In another bowl, combine the beaten egg, milk, vegetable oil, and vanilla extract.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
5. Step 5: Fold in the chocolate chips and chopped cherries gently.
6. Step 6: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use frozen cherries straight from the freezer to avoid excess moisture but toss them in a little flour before folding in to prevent sinking.
• Swap semi-sweet chocolate chips for dark chocolate for a richer taste.
• For a nutty twist, add 1/4 cup chopped walnuts or pecans to the batter.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 2 months. To reheat, warm in a microwave for 15-20 seconds or in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cherries instead of fresh or frozen?

Yes, you can substitute dried cherries, but reduce the sugar slightly as dried fruit is sweeter. Soak them in warm water for 10 minutes before adding to the batter to keep the muffins moist.

Are these muffins gluten-free?

This recipe uses all-purpose flour and is not gluten-free. To make a gluten-free version, substitute with a 1-to-1 gluten-free baking flour blend and check that other ingredients, like baking powder, are gluten-free.

Chocolate Cherry Muffins Recipe

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★★★★★

4.9 from 445 reviews

Delight in these rich and moist Chocolate Cherry Muffins, perfectly combining the deep flavor of cocoa with bursts of sweet cherries and semi-sweet chocolate chips. Ideal for breakfast or a delicious snack, these muffins are simple to prepare and baked to perfection in just 35 minutes.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings (4 muffins) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1 large egg (beaten)
• 1/2 cup milk (can use almond or soy milk)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

Add-ins

• 1 cup chocolate chips (semi-sweet)
• 1 cup fresh or frozen cherries (pitted and chopped)

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and ensure easy cleanup.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, beat the large egg then add the milk, vegetable oil, and vanilla extract, mixing well to blend all wet ingredients thoroughly.
4. Mix Together: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter to keep the muffins light and tender.
5. Fold in Add-ins: Carefully fold in the semi-sweet chocolate chips and chopped cherries ensuring they are evenly distributed throughout the batter.
6. Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow space for the muffins to rise without overflowing.
7. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
8. Cool: Remove the tin from the oven and allow the muffins to cool for 5 minutes before carefully transferring them onto a wire rack to cool completely, which helps prevent sogginess.

Notes

• For a dairy-free option, use almond or soy milk as suggested.
• Frozen cherries can be used directly without thawing to prevent excess moisture in the batter.
• Be careful not to overmix the batter to keep the muffins tender.
• Check muffins a few minutes before the end of baking to avoid overbaking and dryness.
• Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Keywords: Chocolate Cherry Muffins, cocoa muffins, cherry chocolate chip muffins, easy muffin recipe, breakfast muffins, baked muffins