Fluffy Dark Chocolate Cherry Muffins
These muffins combine luscious dark chocolate with fresh cherries for a soft, flavorful treat. Lightly sweet, tender, and quick to make, they are perfect for breakfast, a snack, or meal prep. Each bite delivers a balance of protein, good fats, and fiber, making them as nutritious as they are delicious.
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.
