Chocolate Chip Cherry Muffins – Deliciously moist vanilla muffins loaded with chocolate chips and chopped cherries. A perfect on-the-go breakfast or snack!
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!
Fill the muffin cases until nearly to the top, and you’re ready to bake! These muffins take about 15 – 20 minutes on 200C/400F, then just let them cool before you devour them. Saying that, these muffins are SO good when they’re still warm. Try warming one up on day 2!
I love this muffin recipe. It calls for melted butter so no creaming method required. Simply whisk the dry ingredients together in one bowl, then whisk together the wet ingredients in another. Gently combine the two together, then fold in the chocolate chips and cherries. Quick and simple!
Chocolate Chip Cherry Muffins
- 2 cups plain/all-purpose flour 250g
- 3/4 cup caster/granulated sugar 150g
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs room temperature
- 1/2 cup unsalted butter 115g, melted
- 1 cup greek style yogurt 240ml
- 2 teaspoons vanilla extract
- 1 cup chocolate chips 175g
- 3/4 cup cherries 170g, pitted and chopped
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
- 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 the 12 muffin cases, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.