Chocolate Cherry Muffins

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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!

Prep Time15

Cook Time25

Total Time40

Servings: muffins

Calories: 245kcal

Author: Naomi Andres

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.

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.

Nutrition