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Cherry Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 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


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


  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.


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.

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