5.0 from 3 votes
Cherry Chocolate Chip Muffins
Treat yourself to a batch of homemade chocolate chip cherry muffins. Moist, fluffy, and full of sweet and tart flavors, they're the perfect way to start your day.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 328 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 eggs
- 1 tsp almond extract
- 1 1/4 cup buttermilk
- 3/4 cup mini chocolate chips, plus a couple tablespoons for topping (optional)
- 1 1/4 cup dried cherries, plus a few extras for topping (optional)
Instructions
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, add the vegetable oil, sugar, eggs, and almond extract. Whisk well to combine.
- Add the flour mixture, alternating with the buttermilk, and fold the batter together, I like to use a silicone spoonula. Mix just until there are no large streaks of dry flour left and don't overmix.
- Briefly fold in the mini chocolate chips and dried cherries.
- Cover the batter bowl with a lid or plastic wrap and place in the fridge to chill for 1 hour or up to overnight.*
- Preheat oven to 400F. Line a standard 12-cup muffin tin with muffin-tin liners.
- When the oven is preheated, divide the batter into the 12 muffin cups, filling them all the way to the top. This is a lot of batter and will make 12 large muffins. I like to pop a few extra chips and cherries into the tops of my muffin batter before baking, but this is optional.
- Place in the oven and immediately turn the oven temperature down to 375F. Bake for 25-30 minutes until risen and just starting to turn golden around the edges.
- Remove from the oven and allow the muffins to cool in the pan for a couple minutes before carefully removing them and allowing them to finish cooling on a baking rack.
Cup of Yum
Notes
- *Chilling muffin batter overnight enhances texture, flavor, and rise. The rest period allows flour to absorb moisture, resulting in a thicker batter that gives you taller, more tender muffins. This technique is commonly used in bakeries to achieve fabulous results.
Nutrition Information
Calories
328kcal
(16%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
32mg
(11%)
Sodium
326mg
(14%)
Potassium
84mg
(2%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
554IU
(11%)
Vitamin C
0.1mg
(0%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 328
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 326mg | 14% |
| Potassium | 84mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.