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Cherry Milk Chocolate Chip Muffins
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Cherry Milk Chocolate Chip Muffins

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings: 12 muffins
Course: Bread
Cuisine: American

Ingredients

  • 3 cups flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 2 egg at room temperature, large
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 1 tsp vanilla extract
  • 1 cup milk
  • ½ cup coconut oil melted
  • ⅔ cup milk chocolate chips
  • 1¼ cup Cherry pitted & sliced, divided, fresh
  • turbinado sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
  2. Combine the flour, baking powder, and salt in a bowl until well blended.
  3. Whisk together the eggs and sugar; add vanilla, milk, and coconut oil until well combined.
  4. Slowly add the flour mixture to the egg mixture and stir until just combined–don’t over-mix! The batter will be very thick and a bit lumpy.
  5. Fold in the chocolate chips and then very gently (so they don’t break up) fold in most of the cherries.
  6. Spoon batter into the prepared muffin tin then add a few of the remaining cherries to the top of each muffin, making sure to push them down gently into the batter.
  7. Sprinkle with the turbinado sugar.
  8. Place into the oven and bake at 425 for 5 minutes, then reduce the heat to 350 degrees without opening the oven, continue baking for 13-15 minutes, or until a tester inserted into the center of a muffin comes out clean.  Side Note: This step helps create the dome on the muffin top.
  9. Remove from the oven and cool for a few minutes in the pan before moving them to a cooling rack.
  10. Serve plain or with butter. Enjoy.