Chocolate Cherry Muffins

5 from 5 votes

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 topped with a tender, flavorful crumble!

Prep Time25

Cook Time25

Course: Breakfast, Dessert, Muffins

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 342kcal

Author: Natalie

Ingredients

Cinnamon Streusel

½ cup all purpose flour
⅓ cup light brown sugar or granulated sugar
3 tablespoons unsalted butter melted
1/4 teaspoon cinnamon
1 pinch salt

Chocolate Cherry Muffins

2 cups all purpose flour
2½ teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground ginger
1 teaspoon vanilla extract
½ cup unsalted butter melted, cooled slightly
¾ cup granulated sugar
¼ cup brown sugar light or dark, packed
2 large eggs room temperature
⅔ cup buttermilk room temperature
1 cup cherries pitted, halved
½ cup chocolate chips semi-sweet or dark

US Customary - Metric

Instructions

Cinnamon Streusel

Combine the melted butter, flour, sugar, cinnamon and salt in a bowl butter in a small bowl. Mix together with a fork. Set aside in the fridge to chill while you prepare the batter.

Chocolate Cherry Muffins

Preheat oven to 425 F.
Melt the butter in the microwave. Set aside to cool slightly. Line a muffin tin with cupcake liners or grease muffin tin with butter.
In a medium sized bowl, whisk to combine the flour, baking powder, cinnamon, ginger and salt.
In a large mixing bowl, whisk to combine the add the melted butter, granulated sugar, brown sugar, buttermilk, vanilla extract, and eggs.
Fold the dry ingredients into the wet ingredients with a spatula. Add the cherries and chocolate chips and stir until just combined.
Use an ice cream scoop to evenly distribute the batter into the prepared cupcake tin. Sprinkle the streusel on top.
Bake at 425 F for 5 minutes then reduce heat to 350 and bake for an additional 17-19 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
Let cool in tin for 10 minutes then transfer muffins to a wire rack to cool completely.

Notes

Streusel: Stir the streusel ingredients together til it forms crumbs. Leave some of the crumbs larger and some smaller. Instead of streusel, you can sprinkle the muffins with turbinado sugar right before baking.

Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. Muffins can be frozen for up to 3 months.

Nutrition