A soft and fluffy muffin loaded with fresh, juicy cherries and mini chocolate chips.
- 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
- 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.
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.
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Keywords: cherry chocolate chip muffin recipe, cherry muffin recipe, low-fat fruit muffin recipe