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. 
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Did you make this recipe? Please kindly leave a comment with your star rating below.
Cherry Chocolate Chip Muffins
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 large bowl, whisk together the flour, baking powder, and salt.2 cups (250g) all-purpose flour, 1 Tbsp baking powder, 1/4 tsp salt
- Toss in the cherries and chocolate chips. Set aside.1 cup fresh cherries, 1/2 cup (90g) mini chocolate chips
- In a medium bowl, whisk together the egg and sugar.1 large egg, 3/4 cup (150g) granulated sugar
- Whisk in the melted butter, blend well. Then mix in the sour cream and vanilla. Set aside.4 Tbsp (60ml) melted unsalted butter, 1 & 1/4 cups (330g) low-fat sour cream, 2 tsp vanilla
- 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
This post was originally published on July 4th, 2014, and has been recently updated with more information. Recipe adapted from Sally’s Baking Addiction
I forgot to say they came out amazing this is a recipe I’m going to save
Thank you for your kind words, Gayle. I love that you have your own cherry tree. Enjoy the muffins!
I made these gluten free and with wild black cherries from my yard (they’re pea sized) it came out great. I added a 1/2 teaspoon of almond extract it made the cherries flavor pop.
These were so good i used yoghurt instead of sour cream, they did come out a bit dense but were still super yummy!!
I used broken pieces from a bar of chocolate. Worked just great. Light,fluffy and very tasty cakes. Will make again
Thank you for your kind words, Ella! Enjoy and happy Sunday!
YUMMY!!!! used frozen cherries – incredible recipe!
Thank you! So glad you liked it, Sid:)
I just made these today, substituting non-fat Greek yogurt for the sour cream. But they came out very brown all over! I did the 425 for 5 minutes, and 350 for about 17. Any tips? The batter was pretty sticky. The inside tasted pretty good, but super dry/brown outside.
It might have been the non-fat Greek yogurt. It’s much thicker causing the batter to be thicker than it should be and also there is no fat causing the muffins to be dry.