These cherry chocolate chip muffins are soft and fluffy, loaded with fresh juicy cherries, and packed with mini chocolate chips. These muffins are low in fat yet moist and full of flavor! Cherry chocolate chip muffins on red plaid napkins.

Cherries are in season right now and I always like to enjoy fruits when they are at their best. I bought a huge bag of these gorgeous, sweet, and juicy cherries on sale from my local grocery store. But since I couldn’t eat them all, I decided to do some baking with them. An overhead view of cherry chocolate chip muffins on red plaid napkins and surrounded by black cherries.

Why this recipe is so great:

  • Low in fat – This recipe only contains 4 tablespoons of butter, yet it’s rich and super moist.
  • Soft and fluffy – The texture is perfectly soft and fluffy but just dense enough so it doesn’t feel like you’re eating a cake.
  • Full of flavor – Every bite is loaded with juicy cherries and sweet chocolate chips, and finishes with a creamy vanilla taste.
  • Here are some reviews:

“WOW! I have never posted comment about a recipe before, but, how could I not, these muffins were SO good!!!!! Lofty, moist, tasty with the perfect balance of cherry and chocolate!!! Yummmmmy!” – Susanne

“Made your cherry chocolate muffins today…another successful recipe! My family loved them…thank you once again😋💕” – Jackie

How to make cherry chocolate chip muffins:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a medium bowl, whisk together the egg, sugar, melted butter, sour cream, and vanilla. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Toss in the mini chocolate chips and cherries.
  3. Add the wet ingredients to the dry ingredients and mix until just combined.
  4. Spoon the batter into a greased muffin pan. Top with a few more chocolate chips and cherries if desired. Bake at 425F for 5 minutes, then 350F for 20 minutes.

A picture collage of how to make cherry muffins with mini chocolate chips.

How to pit cherries:

I do have a cherry pitter, but before I bought one I would pit my cherries like a peach by removing the stem from the cherry, then running a paring knife all the way around the pit. Then I would turn the two cherry sides in opposite directions (one clockwise and the other counter-clockwise) and remove the pit with my fingers. For this recipe, I would then cut each half into four quarters. Here’s a few other methods on how to easily remove the pits: 5 Ways to Pit Cherries

How to store cherry muffins:

Leftovers can be placed in an airtight container and stored at room temperature for up 3 days or in the fridge for up to 5 days. Please note that the muffins do get soggy from the cherries after the first day. To freshen and crisp up, reheat in the oven at 350F for 5-10 minutes.

How to freeze cherry muffins:

Place the completely cooled muffins in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Defrost in the fridge overnight or on the counter for an hour, then reheat in the oven at 350F for 5-10 minutes until warm and the edges are crispy. Half of a cherry chocolate chip muffin on a wooden table surrounded by cherries and red plaid napkins.

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Cherry Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 minutes
  • Yield: 12
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American
Print Recipe

Description

A soft and fluffy muffin loaded with fresh, juicy cherries and mini chocolate chips.

Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 3/4 cup (150g) granulated sugar
  • 4 tbsp (60ml) melted unsalted butter
  • 1 & 1/4 cups (330g) low-fat sour cream
  • 2 tsp vanilla
  • 1 cup fresh cherries, pitted and diced small (frozen works too, see notes*)
  • 1/2 cup (90g) mini chocolate chips

Instructions

  1. Preheat oven to 425°F and standard-size muffin pan with a non-stick cooking spray.
  2. In a medium bowl, whisk together the egg and sugar. Whisk in the melted butter, blend well. Then mix in the sour cream and vanilla. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, and salt. Toss in the cherries and chocolate chips.
  4. Add the wet ingredients to the dry ingredients. Mix together until just combined.
  5. Divide the batter into the prepared muffin cups and bake at 425°F for 5 minutes, then turn the oven down to 350°F and bake for another 20 minutes or until golden around the edges. Enjoy warm.

Notes

Leftovers can be placed in an airtight container and stored at room temperature for up 3 days or in the fridge for up to 5 days. Please note that the muffins do get soggy from the cherries after the first day. To freshen and crisp up, reheat in the oven at 350F for 5-10 minutes.

To freeze – Place the completely cooled muffins in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Defrost in the fridge overnight or on the counter for an hour, then reheat in the oven at 350F for 5-10 minutes until warm and the edges are crispy.

*Frozen cherries – Thaw and pat dry, then cut into small pieces.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 269
  • Sugar: 20.4 g
  • Sodium: 75.8 mg
  • Fat: 10.5 g
  • Carbohydrates: 40.6 g
  • Protein: 5.2 g
  • Cholesterol: 34.1 mg

This post was originally published on July 4th, 2014, and has been recently updated with more information. Recipe adapted from Sally’s Baking Addiction