These chocolate cherry muffins are soft, moist, and loaded with rich chocolate flavor and sweet, juicy cherries. This easy recipe comes together quickly and works with fresh or frozen cherries and is perfect for breakfast, snacks, or a little something sweet after dinner.
Muffins are always a winner in my house! From Banana Cream Cheese Muffins to Carrot Cake Muffins and classic Bakery-Style Blueberry Muffins, I love all kinds of baked goods. Since I have a serious chocolate sweet tooth, these chocolate cherry muffins are easily in my top three. They're soft, rich, and loaded with mini chocolate chips and juicy cherries. Honestly, it's hard to stop at just one!
A Quick Look At The Recipe
- Prep Time: 10 mins
- Bake Time: 25 mins
- Total Time: 35 mins
- Servings: 24 muffins
- Texture: Soft, moist
- Flavor: Rich chocolate with sweet, juicy cherries
- Key Tip: Do not overmix the batter for the best fluffy texture
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Add me as a trusted Google source.What Makes These Chocolate Cherry Muffins So Good?
These chocolate cherry muffins have the perfect balance of rich chocolate flavor without being overly sweet, with juicy cherries in every bite. The sour cream and oil keep them soft and moist, while the mini chocolate chips add even more chocolate in every bite. They are simple to make and always disappear fast.
If you love the combination of chocolate and cherries, you'll also love my dark chocolate cherry cookies.
Ingredient Notes
See the recipe card below for exact ingredient amounts, substitutions, and step-by-step directions.
- Cocoa Powder: Use unsweetened cocoa powder for the best chocolate flavor. You can also use dark cocoa powder for a deeper, richer taste.
- Sour Cream: This is what helps make the muffins soft and moist. Plain Greek yogurt works as a great substitute if needed.
- Cherries: Fresh cherries give the best texture and flavor. Frozen cherries can be used, just add them straight from frozen and pat dry slightly to avoid extra moisture.
- Chocolate Chips: Mini chocolate chips work best so you get chocolate in every bite. You can also use dark chocolate chips for a richer flavor.
Variations
- Double chocolate cherry muffins: Add extra chocolate chips or a mix of mini and regular chips for even more chocolate flavor.
- Dark chocolate cherry muffins: Use dark chocolate chips instead of semi-sweet for a richer, deeper chocolate taste.
- Chocolate cherry muffins with frozen cherries: Frozen cherries can be used in place of fresh. Add them straight from frozen and pat dry slightly to prevent extra moisture.
- Cherry chocolate muffins: Swap the ratio slightly with more cherries than chocolate for a fruit-forward version.
How to Make Chocolate Cherry Muffins
Step 1. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 2. In a small bowl, whisk together the sour cream, buttermilk, vegetable oil, eggs, and vanilla extract.
Step 3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Step 4. Gently fold in the chocolate chips and cherries.
Step 5. Fill the muffin cups lined with paper liners or silicone about halfway with batter.
Step 6. Place the muffin pan in the oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool slightly on a wire rack before serving.
Baking Tips
The key to moist muffins is not overmixing the batter and using the right balance of ingredients. Sour cream and oil help keep these chocolate cherry muffins soft and tender, while overbaking can make them dry.
- Use room temperature ingredients so everything mixes together smoothly.
- Measure flour carefully to avoid dry or dense muffins.
- Use a cherry pitter or knife to easily remove pits from fresh cherries.
- Do not overmix the batter or the muffins can turn out dense.
- Do not overbake. Check with a toothpick and remove as soon as it comes out clean.
Storage & Reheating
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days if needed.
- Freeze for up to 3 months in a freezer-safe container.
- To reheat: Let frozen muffins thaw at room temperature before reheating. Warm in the microwave for about 15-30 seconds until heated through.
Chocolate Cherry Muffins Recipe FAQs
Yes, frozen cherries can be used. Add them straight from frozen and pat dry slightly to prevent excess moisture. You may need to add an extra minute or two to the baking time.
Do not overmix the batter and avoid overbaking. Ingredients like sour cream and oil also help keep the muffins soft and tender.
Mini chocolate chips work best so you get chocolate in every bite. You can also use dark chocolate chips for a richer flavor.
Yes, these muffins can be made ahead and stored at room temperature for a few days or frozen for longer storage.
More Muffin Recipes You’ll Love
These chocolate cherry muffins are rich, moist, and packed with chocolate flavor and juicy cherries. Perfect for breakfast, a quick snack, or a simple dessert, they're always a hit.
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Chocolate Cherry Muffins Recipe
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup buttermilk
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract or almond extract
- 1 ½ cups fresh cherries pitted and diced (or frozen, see notes)
- 1 cup chocolate chips mini or dark
Instructions
- Preheat oven to 350°F and line a muffin tin with paper or silicone liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the sour cream, buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chocolate chips and cherries.
- Fill the muffin cups lined with paper or silicone liners about halfway with muffin batter.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly on a wire rack before serving.
Notes
- Frozen cherries can be used. Add them straight from frozen and pat dry slightly to prevent excess moisture.
- Do not overmix the batter or the muffins can turn out dense.
- Do not overbake. Remove as soon as a toothpick comes out clean.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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