These fluffy Chocolate Cherry Muffins are so easy to make and feature loads of juicy cherries, semisweet chocolate chips, and a kiss of almond extract!
Homemade muffins are so yummy and easy to whip together and so much better than store-bought! You can whip up a batch of fresh muffins in no time for the perfect addition to breakfast or brunch. From classic Chocolate Chip Banana Muffins to fun Monkey Bread Muffins or Double Chocolate Zucchini Muffins, I've got a muffin recipe for every occasion.
These muffins are made with frozen sweet cherries which makes them affordable and accessible to make any time of the year! Of course, you could make this recipe with fresh, in-season cherries if you prefer.
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⭐️ Why You Need to Make This Recipe
- Texture - Soft and fluffy, yet moist and buttery, like my Chocolate Chip Muffins, these muffins have incredible texture!
- Flavor - Cherry and chocolate are a classic combination and so delicious in these easy muffins.
- Method - This recipe is simple and easy to make for bakers of any skill level. With no electric mixter required, this recipe can be made in no time even if you have limited kitchen equipment.
🧈 Ingredients
Here are the ingredients needed to make these chocolate chip cherry muffins.
Ingredient Notes
- Oil and Butter - I find using a combination of neutral-flavored oil and salted butter yields a muffin that is excellent in both texture and flavor.
- Sugar - We will also use both white sugar and brown sugar for flavor and texture.
- Almond Extract - Often added to cherry recipes, almond extract gives the perfect boost to the cherries in these muffins!
- Cherries - Frozen cherries are affordable and perfect for when fresh cherries aren't in season! You could use fresh cherries instead, though.
- Chocolate Chips - I find semisweet chocolate chips are the perfect balance of bitter and sweet to accompany the cherries in these muffins but you could use milk, dark, or even white chocolate chips instead!
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the oil, melted butter, white sugar, brown sugar, eggs, vanilla, and almond extract until smooth. Whisk in the sour cream and milk.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Fold in the chocolate chips and chopped cherries.
Step 3: Gently fold the flour mixture into the bowl of combined wet ingredients just until no streaks of flour remain being careful not to overmix.
Step 4: Fill each muffin liner to the top with batter. Top with a few additional pieces of chopped cherries to garnish.
Bake in a 400℉ preheated oven for 5 minutes before reducing the temperature to 350℉ and baking for an additional 15-20 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the muffin tin for 10 minutes before transferring the muffins to a wire rack to finish cooling to prevent the bottoms from sweating in the muffin tin.
💡 Top Tip
For the best soft and fluffy muffins, be careful not to overmix the batter. The longer you work and mix the batter, the more the glutens develop and form a tough texture that you don't want in your muffins! Overmixing can also cause the juices from the cherries to bleed into the batter and create an ugly brown/gray colored muffin after baking. Mix just until all the flour is incorporated!
❓ Recipe FAQs
Yes! Simply add an additional ⅛ teaspoon of salt if using unsalted butter to make this recipe.
Store fully cooled muffins in an airtight container with a paper towel on the bottom to absorb excess moisture and help prevent the muffin tops from getting soggy.
I have not tested this muffin recipe with gluten-free flour but I think it could work well if you have a favorite gluten-free flour blend.
🤍 More Muffin Recipes
Looking for other recipes for delicious homemade muffins? Try these ones next:
If you tried these Cherry Chocolate Chip Muffins or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Chocolate Cherry Muffins
Equipment
- 12-count muffin tin(s)
- muffin liners or non-stick spray
- mixing bowls
- measuring cups & spoons
- whisk
Ingredients
- ⅓ cup neutral flavored cooking oil
- ¼ cup salted butter * melted
- ⅔ cup white sugar
- ⅓ cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- ½ cup sour cream
- ½ cup milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 ½ cups chopped frozen cherries
Instructions
- Preheat the oven to 400℉. Prepare muffin tins with parchment paper muffin liners or spray with non-stick spray.
- In a large bowl, whisk together the oil, melted butter, white sugar, brown sugar, eggs, vanilla, and almond extract until smooth. Add the sour cream and milk and mix until incorporated.⅓ cup neutral flavored cooking oil, ¼ cup salted butter, ⅔ cup white sugar, ⅓ cup brown sugar, 2 eggs, 1 teaspoon vanilla extract, 2 teaspoons almond extract, ½ cup sour cream, ½ cup milk
- In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the chocolate chips and chopped frozen cherries just until coated in the flour mixture.2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 1 cup semisweet chocolate chips, 1 ½ cups chopped frozen cherries
- Add the flour mixture to the combined wet ingredients and stir just until no streaks of flour remain. Be careful not to overmix!
- Fill each muffin liner to the top with the batter, distributing the batter evenly between all 18 muffin liners. Top with a few additional pieces of cherry to garnish (add chocolate after baking).
- Bake, one pan at a time, in the 400℉ preheated oven for 5 minutes before reducing the temperature to 350℉ to bake for an additional 15-20 minutes or until a toothpick inserted into the center comes out clean. Top with additional chocolate chips to garnish immediately. Let cool in the muffin tin for 10 minutes before transferring the muffins to a wire rack to finish cooling to prevent the bottoms from sweating in the muffin tin. Bake the remaining muffins.
Notes
- Add an additional ⅛ teaspoon of salt if using unsalted butter to make this recipe.
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