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muffins with chocolate chips and cherries in a muffin tin

Chocolate Cherry Muffins

  • Author: Natalie
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 12-16 muffins 1x
  • Category: Dessert, Muffins
  • Method: Baking
  • Cuisine: American

Description

These chocolate cherry muffins are super moist and delicious! They’re packed with melty chocolate chips and fresh, sweet cherries, flavored with vanilla, cinnamon and cardamom and topped with a tender, flavorful crumble!


Scale

Ingredients

FOR THE STREUSEL

  • 1/3 cup plus 1 tablespoon flour
  • 1/4 cup light brown sugar
  • 2 1/2 tablespoons butter, melted
  • 1/4 teaspoon cinnamon

FOR THE MUFFINS

  • 2 1/2 cups flour
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar (light brown, dark brown, granulated or a combination can be used)
  • 2 large eggs
  • 1 cup plus 1 tablespoon buttermilk (plain yogurt or whole milk can be used instead)
  • 1 1/2 teaspoons vanilla
  • 1/2 cup chocolate chips, semi sweet or dark
  • 1 1/2 cups fresh cherries, pitted, roughly chopped and drained
  • 2 tablespoons turbinado sugar (optional), for sprinkling

Instructions

INSTRUCTIONS

FOR THE STREUSEL

  1. Combine the melted butter, flour, sugar, and the lemon zest in a bowl butter in a small bowl. Set aside in the fridge to chill while you prepare the batter.

FOR THE MUFFINS

  1. Preheat oven to 400 F. Line a muffin tin with cupcake liners.
  2. In a large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Stir together until just combined. Add the cherries and toss them in the mixture to coat them. Set bowl aside.
  3. To a medium sized bowl, add the melted butter, buttermilk, vanilla, and eggs. Whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chocolate chips followed by the cherries, mixing just to combine. Use an ice cream scoop to evenly distribute the batter into the prepared cupcake tin. (The cupcakes will be filled to the rim with batter). Top with the crumble and sprinkled with turbinado sugar, if using.
  5. Bake 21-24 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
  6. Let cool in tin for 10 minutes then transfer muffins to a wire rack to cool completely.

Keywords: muffins, breakfast, dessert, chocolate chips, cherries, fruit, cardamom, cinnamon, streusel, crumble