These Chocolate Cherry Muffins are a delightful blend of rich chocolate and juicy cherries, offering a satisfying and wholesome treat.
Packed with fiber from whole ingredients and moderate protein from eggs and milk, they make a balanced snack or breakfast option.
Quick to prepare and naturally sweet, they’re perfect for everyday baking or meal prep.
Fluffy Dark Chocolate Cherry Muffins
Equipment
- 1 muffin pan
- 12 muffin liners
- 1 large mixing bowl
- 1 small mixing bowl
- Whisk or spatula
Ingredients
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup whole milk
- ½ cup dark chocolate chips
- 1 cup fresh cherries pitted and halved
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 375°F (190°C). Proper oven temperature ensures even baking and a perfect rise. While the oven warms, line a standard 12-cup muffin pan with muffin liners. If you prefer, lightly grease the pan with butter or non-stick spray to ensure easy removal of the muffins later.
- Melt Butter and Combine with Sugar: In a large mixing bowl, melt ½ cup of unsalted butter over low heat or in the microwave until completely liquid. Carefully whisk in ¾ cup granulated sugar until the mixture becomes smooth and slightly glossy. This step helps dissolve the sugar and distributes the fat evenly, which contributes to a tender muffin crumb.
- Add Eggs and Extracts: Next, crack 2 large eggs into the butter-sugar mixture. Add 1 teaspoon of vanilla extract and ½ teaspoon of almond extract for a fragrant, layered flavor. Using a whisk or spatula, mix everything together until fully combined. The mixture should be silky, uniform in color, and free of streaks. This step ensures the eggs are properly incorporated, giving structure to the muffins.
- Prepare Dry Ingredients: In a separate small bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of kosher salt. Sifting helps remove lumps and aerates the flour, which creates lighter, fluffier muffins. Stir the mixture gently with a spoon to evenly distribute the baking powder and salt.
- Combine Wet and Dry Ingredients – First Half: Gradually add half of the sifted dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; overmixing can lead to dense muffins. At this stage, the batter will appear slightly thick but still moist.
- Add Milk: Pour in ½ cup of whole milk to the batter. Fold it in gently until the mixture is smooth and homogenous. The milk adds moisture, helping the muffins stay tender and soft.
- Combine Wet and Dry Ingredients – Second Half: Add the remaining half of the dry ingredient mixture and fold it in carefully. The goal is to incorporate all ingredients evenly without overworking the batter. It should have a slightly thick, spoonable consistency.
- Fold in Cherries and Chocolate Chips: Gently fold in 1 cup of pitted and halved fresh cherries and ½ cup of dark chocolate chips. Make sure they are evenly distributed throughout the batter. Be careful not to crush the cherries, as you want distinct pockets of juicy fruit in each muffin. The chocolate chips will soften slightly during baking, creating delicious melty pockets.
- Fill Muffin Cups: Using a spoon or ice cream scoop, fill each lined muffin cup about ⅔ full. This allows space for the muffins to rise without spilling over. Tap the pan lightly on the countertop to release any trapped air bubbles, which ensures an even, uniform texture.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 20–25 minutes. About halfway through baking, rotate the pan 180° to ensure even browning. The muffins are done when the tops are golden brown, slightly firm to the touch, and a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for 5–10 minutes. Then transfer them to a wire rack to cool completely. This prevents the bottoms from becoming soggy and allows the flavors to settle.
- Serve or Store: Enjoy these muffins warm or at room temperature. They make a perfect breakfast, snack, or dessert. Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. Mini muffins can be baked for 15 minutes using the same method.
Notes
- For mini muffins, reduce baking time to 15 minutes to prevent overbaking.
- Room temperature eggs and milk help create a smooth batter and even rise.
- Gently fold in cherries and chocolate chips to avoid breaking the fruit or clumping the chocolate.
- Muffins are best enjoyed fresh but can be stored for convenience or meal prep.
- Adjust sweetness by using dark or semi-sweet chocolate chips depending on preference.
Chef’s Secrets for Perfect Muffins
The key to creating light, fluffy muffins lies in handling the batter gently.
Always fold dry ingredients and add cherries and chocolate chips carefully—overmixing can make muffins dense.
Using room temperature eggs and milk ensures a smoother batter and consistent texture.
Sifting the flour and baking powder adds extra air, which helps the muffins rise beautifully.
For even browning, rotate your muffin pan halfway through baking.
Adding almond extract alongside vanilla gives a subtle depth of flavor that complements both cherries and chocolate, creating a more complex, bakery-quality taste.
Serving Suggestions for Chocolate Cherry Muffins
These muffins shine as a breakfast treat, a quick snack, or even a dessert.
Serve them warm with a light pat of butter, a drizzle of honey, or a dusting of powdered sugar.
Pair with a cup of coffee, hot cocoa, or your favorite tea for a cozy indulgence.
For a brunch spread, arrange muffins alongside fresh fruit, yogurt, or a cheese platter for balance.
You can also split them in half and toast lightly to serve with nut butter for a protein boost.
Storage Tips for Fresh Muffins
To keep your muffins fresh and tender, store them in an airtight container at room temperature for up to three days.
For longer storage, refrigerate for up to a week—bring them to room temperature or lightly warm before serving to revive softness.
Muffins also freeze well: wrap each muffin individually in plastic wrap or foil, then place in a freezer-safe bag for up to two months.
Thaw overnight in the fridge or gently microwave for 20–30 seconds for a quick snack.
Always avoid airtight storage while still warm to prevent condensation and soggy bottoms.
Frequently Asked Questions
1. Can I use frozen cherries instead of fresh?
Yes, frozen cherries work well, but be sure to thaw and drain them first to prevent excess moisture in the batter. Pat them dry gently with a paper towel before folding into the mixture.
2. How can I make these muffins healthier?
You can substitute half of the all-purpose flour with whole wheat flour for added fiber or use a natural sweetener instead of sugar. Additionally, using dark chocolate with 70% cocoa provides antioxidants and slightly less sugar.
3. Can I make these muffins dairy-free?
Absolutely! Replace the butter with coconut oil or a plant-based margarine and use a dairy-free milk such as almond or oat milk. The muffins will still remain moist and flavorful.
4. Why did my muffins sink in the middle?
Muffins can sink if overmixed, if the oven temperature is too low, or if the batter contains too much liquid. Always mix until just combined and preheat the oven fully before baking.
5. Can I prepare the batter ahead of time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking. Keep it covered tightly to prevent the batter from drying out.
Note that the muffins may need an extra 2–3 minutes of baking time if chilled.
