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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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Chocolate Chip Cherry Muffins

Chocolate Chip Cherry Muffins

Yield: 12 - 14 muffins
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

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

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

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