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Chocolate Chip Cherry Muffins

Chocolate Chip Cherry Muffins – Deliciously moist vanilla muffins loaded with chocolate chips and chopped cherries. A perfect on-the-go breakfast or snack!

Overhead shot of Chocolate Chip Cherry Muffins in a muffin pan.

These Chocolate Chip Cherry Muffins were requested by my boyfriend, Ben. He asked if I could make something with cherries (he loves cherries!), so I quickly got to it, and made these delicious muffins for him. And me. 🙂

As you can see here, these muffins are loaded with chocolate chips and chopped cherries. Just how we like them. Of course, you can use less if the amounts used here are too much for your tastes.

Or you could even replace the chocolate chips or cherries with your favourite add-ins!

Muffin batter in a mixing bowl with chocolate chips and chopped cherries.

How to make Chocolate Chip Cherry Muffins

Ingredients you’ll need:

  • plain/all-purpose flour
  • caster/granulated sugar
  • baking powder
  • baking soda
  • salt
  • large eggs
  • unsalted butter
  • Greek-style yogurt
  • vanilla extract
  • chocolate chips
  • cherries

To make these muffins, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Whisk together the eggs, butter, yogurt, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the chocolate chips and cherries.

Divide the batter evenly between a muffin pan lined with muffin cases, and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 – 10 minutes in the pan, then transfer them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Chocolate Chip Cherry Muffin batter in muffin cases in a muffin pan.
Chocolate Chip Cherry Muffins in a muffin pan.

These Chocolate Chip Cherry Muffins are:

  • so quick and easy to make
  • deliciously moist and fluffy
  • bursting with juicy cherries
  • perfect for an indulgent breakfast or snack

How long will these cherry cupcakes last? These muffins will stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days.

Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Chocolate Chip Cherry Muffins on a marble background.
Chocolate Chip Cherry Muffin with wrapper peeled off.
Chocolate Chip Cherry Muffin half eaten laid on its side on its wrapper.
Chocolate Chip Cherry Muffins - Deliciously moist vanilla muffins loaded with chocolate chips and chopped cherries. A perfect on-the-go breakfast or snack! #chocolatechipmuffins #cherrymuffins #cherryrecipes #muffinrecipes

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Yield: 12 - 14 muffins

Chocolate Chip Cherry Muffins

Chocolate Chip Cherry Muffins

Deliciously moist vanilla muffins loaded with chocolate chips and chopped cherries. A perfect on-the-go breakfast or snack!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 3/4 cup (150g) caster/granulated sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (240g) greek style yogurt
  • 2 teaspoons vanilla extract
  • 1 cup (175g) chocolate chips
  • 3/4 cup (170g) cherries, pitted and chopped

Instructions

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs, butter, yogurt, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the chocolate chips and cherries.
  4. Divide the batter evenly between the 12 muffin cases, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
  5. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

Notes

Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:

Yield:

14 muffins

Serving Size:

1 muffin

Amount Per Serving: Calories: 252Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 177mgCarbohydrates: 35gFiber: 1gSugar: 20gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Hannah Ess

Saturday 7th of October 2023

Can I use 250g self-raising flour instead of plain flour and leave out the baking powder and soda?

Jon

Tuesday 27th of April 2021

Hello, I’m wondering why you’re using yogurt instead of sour cream in this recipe? My experience baking with sour cream has been very positive, but I’ve never baked using yogurt in a recipe. I’d really appreciate any insight you can provide. Thank you very much for the recipe!

Marsha

Tuesday 27th of April 2021

Yes, in this recipe I am using Greek-style yogurt. It makes for extra moist and fluffy muffins!

Gabrielle Dennis

Monday 14th of December 2020

I added one mashed banana and raspberries to the mixture and we will see how they turn out.

Daisy

Saturday 18th of July 2020

WOW. These muffins are the BOMB! I made them for my family with some sour cherries we had left over from making pie, and these were SO GOOD! Instead of using all-purpose flour, I used whole wheat flour, and they were even better. I also used a bit more cherries, but the flavor and texture was amazing. I would definitely recommend these for a good breakfast, snack or dessert muffin! Thanks for such a great recipe!!

mary

Thursday 28th of May 2020

Very good muffins. Mild flavor. I only used half a cup of sugar (personal preference). I will be baking them again and again. Great for breakfast.

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