Chocolate Cherry Muffins Recipe
Soft and moist chocolate cherry muffins made with cocoa powder, juicy cherries, and chocolate chips for an easy, bakery-style treat.
Servings: 24
Calories: 139kcal
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.
Nutrition
Serving: 1muffin | Calories: 139kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 153mg | Potassium: 64mg | Fiber: 1g | Sugar: 13g | Vitamin A: 76IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg
