Cherry Chocolate Chip Muffins
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!
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.
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)
- In a medium bowl, whisk together the egg, sugar, melted butter, sour cream, and vanilla. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Toss in the mini chocolate chips and cherries.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- 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.
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.
You might also like:
- Best Cherry Cheesecake
- Easy Chocolate Chip Muffins
- Banana Chocolate Chip Muffins
- Pumpkin Chocolate Chip Muffins
- Blueberry Streusel Muffins
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintCherry Chocolate Chip Muffins
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
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
- Preheat oven to 425°F and standard-size muffin pan with a non-stick cooking spray.
- 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.
- In a large bowl, whisk together the flour, baking powder, and salt. Toss in the cherries and chocolate chips.
- Add the wet ingredients to the dry ingredients. Mix together until just combined.
- 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
Made your cherry chocolate muffins today…another successful recipe! My family loved them…thank you
once again😋💕
You’re very welcome, Jackie! So glad you and your family loved them:)
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!
Rarely does something come out just as described, but in this case it all did, from the appearance of the batter to the perfect timing of temperature changes and timing!!
I made a few modifications to lower fat content; sub NF greek yogurt for sour cream and replaced whole egg w 2 egg whites, I also omitted honey and used 3/4 C sugar (total) instead.
Thank you for this wonderful recipe!! I will indeed be passing it on!!
You’re very welcome and thank you for your rave review, Susanne! Much appreciated:)
The only thing I changed in this recipe was that I used dried Cherries and added a little bit of milk because the batter was way too thickProbably because I didn’t have quite enough sour cream so the extra milk helped.Also I thought maybe there should be more moisture because of the dried cherries so they would plump up and be juicy and that’s exactly how it turned out. Thank you so much for your recipe your pictures are excellent.
You’re very welcome, Deborah. Thank you for your feedback and 5-star review – much appreciated!
I love these muffins so much! They melt in your mouth are super easy to bite into. Thank you for sharing this lovely recipe!
don’t have sour cream anything I can substitute it with …. love your recipes😘😘
Hi Arundhati,
You can substitute it 1:1 with yogurt. Enjoy and have a great day!
Low fat yogurt or whole milk will do ??
Low fat yogurt is better. The milk will make the batter too thin.
I’m not sure what went wrong.? My muffins
Taste flat. I used the all purpose flour, baking powder
And salt along with the unsalted butter.
My muffins are heavy, dense and flavorless.
I want to try again, so please help me.
Hi Missy,
I’m sorry to hear that the muffins didn’t turn out the way you wanted them to. It’s hard for me to figure out what went wrong since I wasn’t there. My guess would be perhaps your vanilla and/or baking powder wasn’t fresh therefore it didn’t give it the flavor and lift it was suppose to??? Please feel free to email me back with any further questions you may have. I hope you get better results the next time around:)
Do you think this could be done as a bread? And maybe with frozen cherries as it’s winter now and cherries aren’t in season 🙁
Hi Ellen, you can certainly use frozen cherries, gently fold in the frozen cherries at the end and bake for a few more minutes. As for making this into a sweet bread, I’m not sure as I have never done so. Enjoy and happy holidays 🙂
Delicious! Your pictures are amazing 😀
Thank you and nice to meet you:)
You’re welcome! Nice to meet you too 🙂
I’m in love with the pockets of cherry in the muffin batter. Mouthwatering!
Lovely cherry muffins. I have cherries and I have chocolate chips. I will definitely try them:) thanks for sharing Lily.
you are welcome and nice to meet you:)
I’m so glad you used fresh cherries in these! My Mum loves cherries so when they are in season again you can bet I will be whipping up a batch of these for her! Thanks Lily 🙂
Cherries are exceptionally good this year, so enjoy them while they are at their best, thanks for stopping by:)
This looks absolutely delicious! Yumm
Thanks and nice meeting you:)
These look terrific! What a great combination! 🙂
Thank you and nice meeting you:)
same here! I am so thankful to FF and Angie for giving me the opportunity to meet so many new folks! 🙂
Lily, your Muffins are beautiful 🙂
Thank you for the compliment:)
Wow Lily, these look simply stunning! And what beautiful photos!! You know, they remind me of one of my favorite desserts, black forest cake, it’s usually made with cherry jam and chocolate too! Thanks for brining this to the Fiesta, I am sure it was a hit! Hope you enjoyed it too! hugs, Sylvia
Thanks Sylvia, always nice chatting with you X
i love chocolate and cherry. yum!
Thank you and nice to meet you:)
These look brilliant Lily! Cherris and chocolate, lovely! And love your photos 🙂
Thanks, enjoy the rest of your weekend:)
What a wonderful combo idea! I love those cherries and with the mini chocolate bits…. you can’t go wrong! I also use that 425 degree higher oven tip in the beginning to yield a higher muffin. It works! Great recipe! 🙂
Thanks, I learned that trick from the great Sally@Sally’s Baking Addiction. She’s awesome, one of my favorite blogs.
These look so yummy, I love chocolate and cherry together, its one of my favourite combinations. Have a great weekend x
you too Michelle x
They look delicious and so pretty!
Thanks and nice chatting:)