These cherry chocolate chip muffins bring together sweet-tart cherries and rich chocolate in a soft, bakery-style treat that feels indulgent yet balanced.
Made with wholesome ingredients, they offer a source of plant-based protein, dietary fiber, and healthy fats while keeping saturated fat on the lower side.
Quick to prepare, easy to store, and meal-prep friendly, they’re a versatile choice for breakfast, snacks, or a sweet pick-me-up.
Cherry Chocolate Chip Muffins
Equipment
- 1 muffin pan (12-cup)
- 12 paper muffin liners
- 2 mixing bowls (1 small, 1 large)
- 1 whisk
- 1 silicone spatula or spoonula
- Measuring Cups and Spoons
- Plastic wrap or lid (for chilling batter)
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 ¼ cups buttermilk
- ¾ cup mini chocolate chips plus 2–3 tablespoons for topping, optional
- 1 ¼ cups dried cherries plus a few extras for topping, optional
Instructions
- Prepare the Dry Ingredients: In a medium mixing bowl, sift or whisk together the all-purpose flour, baking soda, baking powder, and salt until fully blended. This ensures that the leavening agents are evenly distributed, which helps the muffins rise evenly. Set this bowl aside while you work on the wet ingredients.
- Whisk the Wet Base: In a large mixing bowl, add the vegetable oil, sugar, eggs, and almond extract. Using a whisk, beat the mixture until the eggs are well incorporated and the sugar begins to dissolve. The mixture should look slightly thick and glossy—this is the foundation of your muffin batter and gives the muffins a soft texture.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet base, alternating with the buttermilk. Start with a portion of the flour, then pour in some buttermilk, mixing gently after each addition. Continue this process until both the dry ingredients and buttermilk are fully incorporated. Avoid overmixing—stop stirring as soon as there are no large streaks of dry flour left. Overmixing will make the muffins dense instead of fluffy.
- Fold in Chocolate and Cherries: Sprinkle the mini chocolate chips and dried cherries into the batter. Using a silicone spatula or spoonula, fold them in with broad, gentle strokes. Make sure they are evenly distributed throughout the batter so each muffin gets a balance of tart cherries and sweet chocolate in every bite.
- Rest and Chill the Batter: Cover the bowl of batter with plastic wrap or a fitted lid and place it in the refrigerator for at least 1 hour, or up to overnight. This resting time allows the flour to fully hydrate and the batter to thicken slightly, resulting in taller, more tender muffins once baked. Many professional bakeries use this step to achieve consistently fluffy muffins.
- Preheat the Oven and Prepare the Pan: When you’re ready to bake, preheat your oven to 400°F (200°C). While the oven is heating, line a 12-cup muffin tin with paper muffin liners. This prevents sticking and makes cleanup much easier.
- Portion the Batter into Liners: Once the oven is fully preheated, take the chilled batter out of the refrigerator. Divide the batter evenly among the 12 muffin cups, filling them right to the top. This recipe is designed to make generously sized muffins. For an extra bakery-style touch, press a few extra chocolate chips and dried cherries onto the top of each portion of batter before baking.
- Adjust the Oven and Bake: Place the muffin tin into the hot oven and immediately lower the oven temperature to 375°F (190°C). Bake for 25–30 minutes, or until the muffins have risen, the tops are golden around the edges, and a toothpick inserted into the center of a muffin comes out mostly clean with only a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven and allow them to sit in the pan for about 2–3 minutes to set. Then carefully transfer them to a wire cooling rack to finish cooling completely. Enjoy warm, at room temperature, or lightly reheated the next day.
Notes
- Chilling the batter is key to tall, bakery-style muffins—don’t skip this step.
- Mini chocolate chips work best since they distribute evenly without sinking.
- Dried cherries add a tart pop, but fresh or frozen can be swapped if adjusted properly.
- Fill muffin cups to the very top for big, domed muffins.
- A touch of almond extract enhances cherry flavor beautifully.
Chef’s Secrets for Perfect Muffins
One of the most important secrets to these muffins is chilling the batter before baking.
This rest period allows the flour to absorb moisture fully, giving you a thicker batter that produces tall, fluffy muffins with bakery-style crowns.
Another tip is to use mini chocolate chips instead of regular-sized ones, since their smaller size distributes more evenly throughout the batter and prevents heavy sinking.
When folding in the cherries and chocolate, use a gentle hand to avoid overmixing—this keeps the muffins light and tender.
Finally, filling the muffin cups all the way to the top may feel bold, but it’s the trick to creating those perfectly domed, golden tops.
Serving Suggestions and Pairing Ideas
These cherry chocolate chip muffins are versatile enough to enjoy any time of day.
For breakfast, pair them with a hot cup of coffee or a latte for a balanced start.
They also make a wonderful addition to brunch spreads alongside fresh fruit, yogurt, or scrambled eggs.
For an afternoon pick-me-up, try serving them slightly warmed with a drizzle of honey or a smear of almond butter.
If you’d like to dress them up for dessert, add a dusting of powdered sugar or serve with a scoop of vanilla ice cream for a decadent treat.
Storage Tips for Freshness
To keep your muffins tasting their best, allow them to cool completely before storing.
Place them in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 5 days, though you may want to bring them back to room temperature before serving for the best texture.
These muffins also freeze beautifully—wrap each one individually in plastic wrap, then store them in a freezer-safe bag or container for up to 3 months.
To reheat, simply microwave for 20–30 seconds or warm in the oven at 300°F until soft and fragrant.
Frequently Asked Questions
1. Can I use fresh or frozen cherries instead of dried?
Yes, you can substitute fresh or frozen cherries, but keep in mind that they add extra moisture.
If using frozen cherries, don’t thaw them—fold them straight into the batter. You may also want to toss them lightly in flour to prevent sinking.
2. Why do I need to chill the batter?
Chilling thickens the batter and allows the flour to hydrate fully, resulting in taller muffins with tender crumb. It’s a bakery trick that makes a noticeable difference in both texture and rise.
3. Can I make these muffins dairy-free?
Absolutely. Substitute the buttermilk with a plant-based alternative—mix 1 cup unsweetened almond or oat milk with 1 tablespoon of lemon juice or vinegar to mimic buttermilk.
Also, ensure your chocolate chips are dairy-free.
4. What’s the best way to prevent muffins from sticking to liners?
Use high-quality paper liners or lightly spray the liners with nonstick spray before adding the batter. Silicone muffin liners are another reusable option that releases muffins easily.
5. How do I get my muffins to rise higher?
Make sure your oven is properly preheated, fill each muffin cup to the top, and use the temperature trick start baking at 400°F, then lower it to 375°F as soon as they go into the oven.
The initial burst of heat helps create a tall, domed top.
