Moist Cherry Chocolate Chip Muffins
Have you ever grabbed a muffin, excited for a treat, only to bite into a dry, crumbly disappointment? We’ve all been there. It feels like a total letdown.
That’s why I’m here. We’re going to make muffins that are the exact opposite of that. These cherry chocolate chip muffins are super moist, full of flavor, and so easy you’ll wonder why you ever bought store-bought ones.
This recipe is a game-changer. The sweet chocolate and the slightly tart cherries are a perfect match. Let’s get baking.
What You’ll Need
Here are the simple things you need to make these amazing muffins. Nothing too fancy, I promise.
| Category | Ingredient | Amount |
|---|---|---|
| Dry Mix | All-Purpose Flour | 2 cups |
| Granulated Sugar | 3/4 cup | |
| Baking Powder | 2 teaspoons | |
| Salt | 1/2 teaspoon | |
| Wet Mix | Milk | 1 cup |
| Vegetable Oil | 1/2 cup | |
| Large Egg | 1 | |
| Vanilla Extract | 1 teaspoon | |
| The Stars | Pitted Cherries | 1 cup |
| Semi-Sweet Choc Chips | 1 cup |
Pro Tips
After making thousands of muffins, I’ve learned a few things. These three tips will make a huge difference.
- Do Not Overmix! This is the biggest rule in muffin making. Mix the batter until the flour is just gone. A few lumps are perfectly fine and actually a good sign. Overmixing makes muffins tough.
- Coat Your Goodies. Before adding the cherries and chocolate chips, toss them in a tablespoon of flour. This little trick stops them from sinking to the bottom of the muffins while they bake.
- Room Temp is Best. If you can, let your egg and milk sit out for about 30 minutes to reach room temperature. This helps the ingredients mix together better, giving you a smoother batter and a better final texture.
Tools You’ll Need
You don’t need a professional kitchen for this. Just a few basic tools will do the job.
- Muffin pan (for 12 muffins)
- Paper muffin liners
- Two mixing bowls (one large, one medium)
- A whisk
- A rubber spatula or wooden spoon
- Measuring cups and spoons
Substitutions and Variations
Don’t have something on the list? No problem. Cooking should be flexible.
- Cherries: You can use fresh, frozen, or even dried cherries. If you use frozen, don’t thaw them first.
- Chocolate: Any kind of chocolate chip works. Milk chocolate, dark chocolate, or even white chocolate would be tasty.
- Oil: Melted butter can be used instead of oil for a richer flavor. You could also use applesauce for a lower-fat option, but the texture will change a bit.
Make-Ahead Tips
If you want to get a head start, you can mix all the dry ingredients together in a bowl. Cover it and leave it on the counter.
When you’re ready to bake, just mix your wet ingredients, combine everything, and you’re good to go. This saves a few minutes on a busy morning.
Step-by-Step Instructions
Let’s make some muffins. Just follow these simple steps.
Step 1: Get your oven ready by preheating it to 400°F (200°C). Place paper liners in your 12-cup muffin pan.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: In a separate medium bowl, whisk the milk, oil, egg, and vanilla extract until they are well combined.
Step 4: Pour the wet ingredients into the bowl of dry ingredients. Mix with your spatula only until you can’t see any more dry flour. Remember, lumps are okay!
Step 5: Gently fold in the cherries and chocolate chips. Be careful not to stir too much.
Step 6: Divide the batter evenly among the 12 muffin cups. They should be about two-thirds full.
Step 7: Bake for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean.
Step 8: Let the muffins cool in the pan for a few minutes before moving them to a wire rack to cool completely.
More Than Just a Muffin
Let’s break down some extra details to help you out.
Nutritional Info (Estimates)
This is just a rough idea per muffin.
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Fat | 14g |
| Carbs | 38g |
| Protein | 4g |
| Sugar | 20g |
Diet-Friendly Swaps
Want to make these fit your diet? Here are a few ideas.
| To Make It… | Swap This | For This |
|---|---|---|
| Gluten-Free | All-Purpose Flour | 1-to-1 Gluten-Free Flour Blend |
| Dairy-Free | Milk | Almond, Soy, or Oat Milk |
| Lower Sugar | Granulated Sugar | Monk Fruit or Stevia Blend |
Meal Pairings
These muffins are great on their own with a cup of coffee or a glass of milk. They also make a nice, simple dessert served warm with a small scoop of vanilla ice cream.
Leftovers and Storage
Got leftovers? Lucky you.
Store them in an airtight container at room temperature for up to 3 days. They will stay nice and moist.
You can also freeze them. Just wrap each muffin in plastic wrap and put them in a freezer bag. They’ll be good for up to 3 months. To reheat, just pop one in the microwave for about 30 seconds.
FAQs
Q1. Why did my muffins come out flat?
Ans: This usually happens for two reasons. Your baking powder might be old and not working anymore, or you may have opened the oven door too early while they were baking.
Q2. Can I use a different fruit?
Ans: Of course. Blueberries, raspberries, or even chopped strawberries would work great in this recipe. Just keep the amount the same.
Q3. Can I make these as mini muffins?
Ans: Yes. Just use a mini muffin pan and reduce the baking time to about 10-12 minutes. Keep an eye on them since they cook fast.
Wrapping Up
Now you have a recipe for muffins that are guaranteed to be a hit. They’re simple, moist, and packed with delicious cherry and chocolate flavor.
Go ahead and give them a try. I’d love to hear how they turn out for you. Leave a comment below and let me know what you think or if you have any questions
