Cherry Muffins
Posted Jul 10, 2023, Updated May 17, 2024
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These chocolate chip cherry muffins are the best! They are moist & buttery, richly flavored with vanilla & cinnamon and loaded with fresh cherries & chocolate chips. Plus, this cherry muffins recipe is easy to make in 30 minutes!
These are truly the best chocolate chip cherry muffins. They are light and sweet with rich notes of vanilla and cinnamon.
They’re a delicious way to enjoy fresh summer cherries (also try this cherry smoothie and cherry pie and cherry bars)! My oldest daughter even claims they are her favorite muffins!
Cherry Muffins: Ingredients & Substitutions
- All-purpose flour. Pastry flour or cake flour can be used in place of all-purpose flour. Use a 1:1 all-purpose gluten-free baking flour to make them gluten-free.
- Salted butter. unsalted butter works well.
- Sour cream. full-fat Greek yogurt or plain yogurt can be used in place of sour cream. You can also use a vanilla flavored yogurt.
- Whole milk. half and half or 2% milk can be used in place of whole milk.
- Granulated sugar. use regular white sugar or organic cane sugar for the best results.
- Fresh cherries. Fresh cherries work the best in this recipe. If using frozen cherries, thaw and drain them first, then toss them in flour before adding them to the batter.
How to Make Cherry Muffins
This cherry muffin recipe is easy to make! As always, we’ll walk through the process together – and don’t forget to watch the video!
Begin by combining the dry ingredients, flour, baking powder, sea salt and cinnamon, in a medium bowl. Then set the mixture aside.
Next, whisk the butter, sour cream, milk, eggs, vanilla and sugar together in a large bowl until the mixture is smooth.
Then, add the dry ingredients and stir until combined. Make sure there are no lumps of the dry mixture remaining in the batter.
Carefully fold in the cherries and chocolate chips.
Bake & Cool
Note: I prefer to bake this recipe in two muffin tins. I find that if you spread out muffins while baking they rise much better. So, I recommend greasing two standard muffin tins and baking 7 in each pan. This recipe makes 14 cherry muffins.
Pour ¼ cup batter into each well of the prepared muffin tins.
Then, bake the cherry muffins 17-19 minutes until the tops spring back when touched and a cake tester inserted in the center comes out clean.
Let the cherry muffins cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife.
Then, transfer the muffins to a wire rack to cool completely.
Serve
Serve these chocolate chip cherry muffins slightly warm. I suggest serving them with a spread of jam, or a slather of this homemade cinnamon honey butter.
Store/Freeze
Store these cherry muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months.
Reheat in the microwave or in the oven set to warm (covered).
Cherry Muffins Recipe FAQs
To prevent this, toss the cherries in 1-2 tablespoons of flour before adding them to the batter. Then gently fold them in and bake.
Yes you can use frozen cherries. I recommend thawing and draining the cherries, then tossing them in flour before adding to the batter. If you add frozen cherries to the batter it will likely cause the batter to become too cold and the muffins will take longer to bake.
Yes! You can double the ingredients and it should make 28 muffins.
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Cherry Muffins Recipe
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon cinnamon
- ½ cup salted butter melted
- ½ cup sour cream or Greek yogurt, room temperature
- ¼ cup milk room temperature
- 2 eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup granulated sugar
- 1 cup fresh cherries 10 oz 283g, pitted and chopped
- ½ cup cup chocolate chips (optional)
Instructions
- Preheat oven to 375 degrees F. Grease 14 wells across two standard muffin tins (spaced out). Set aside.
- Combine flour, baking powder, sea salt and cinnamon in a medium bowl. Set aside.
- In a large bowl, whisk together butter, sour cream, milk, eggs, vanilla and sugar until smooth.
- Add dry ingredients and stir until combined.
- Fold in cherries and chocolate chips.
- Pour ¼ cup batter into each well of the prepared muffin tins.
- Bake 17-19 minutes until the tops spring back when touched and a cake tester inserted in the center comes out clean.
- Let cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife.
- Transfer to a wire rack to cool completely.
Video
Notes
- All-purpose flour. Pastry flour or cake flour can be used in place of all-purpose flour. Use a 1:1 all-purpose gluten-free baking flour to make them gluten-free.
- Salted butter. unsalted butter works well.
- Sour cream. full-fat Greek yogurt or plain yogurt can be used in place of sour cream. You can also use a vanilla flavored yogurt.
- Whole milk. half and half or 2% milk can be used in place of whole milk.
- Granulated sugar. use regular white sugar or organic cane sugar for the best results.
- Fresh cherries. Fresh cherries work the best in this recipe. If using frozen cherries, thaw and drain them first, then toss them in flour before adding them to the batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use non-dairy milk in place of whole milk? Like almond milk?
Can I sub buttermilk for the yogurt? Would you still use the 1/4 cup milk also?