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A plate piled high with delicious golden-brown Cherry Chocolate Chip Muffins and scattered chocolate chips.
Layla

Cherry Chocolate Chip Muffins

Fluffy, tender muffins bursting with sweet cherries and rich chocolate chips, perfect for a delightful breakfast or an afternoon treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
Wet Ingredients
  • 1 large egg room temperature
  • 1 cup whole milk room temperature
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
Add-ins
  • 1 cup fresh or frozen cherries pitted and halved if fresh; no need to thaw if frozen
  • 3/4 cup semi-sweet chocolate chips

Equipment

  • Standard 12-cup muffin tin
  • Paper muffin liners
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk

Method
 

Get Ready to Bake
  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease it thoroughly.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Make sure there are no lumps.
  3. In a separate medium bowl, whisk the room temperature egg, whole milk, vegetable oil, and vanilla extract until smooth and fully incorporated.
  4. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula or wooden spoon *just* until moistened. A few lumps are perfectly fine; overmixing will lead to tough muffins, and we don't want that!
  5. Gently fold in the pitted and halved cherries and the semi-sweet chocolate chips until they are evenly distributed throughout the batter. Be careful not to overmix.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Notes

Don't overmix your batter; a few lumps are normal and will result in tender muffins. For the best flavor and texture, ensure your egg and milk are at room temperature before mixing. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage; simply thaw and warm gently before serving.