Cherry Muffins

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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!

a Cherry Muffin with a bite taken out of it

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!

a stack of 2 Cherry Muffins, the top one with a bite taken out of it

Cherry Muffins: Ingredients & Substitutions

overhead photo of the ingredients in this Cherry Muffins recipe
  • 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. 
overhead photo of 7 Cherry Muffins

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.

two photos showing how to make Cherry Muffins -  combining dry ingredients

Next, whisk the butter, sour cream, milk, eggs, vanilla and sugar together in a large bowl until the mixture is smooth.

two photos showing how to make Cherry Muffins -  combining wet ingredients

Then, add the dry ingredients and stir until combined. Make sure there are no lumps of the dry mixture remaining in the batter.

two photos showing how to make Cherry Muffins -  combining wet and dry ingredients

Carefully fold in the cherries and chocolate chips.

two photos showing how to make Cherry Muffins -  adding chocolate chips and cherries

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 ยผ 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.

two photos showing how to make Cherry Muffins -  in the baking pan before and after baking

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.

14 Cherry Muffins on a wire cooling rack

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).

overhead photo of 9 Cherry Muffins

Cherry Muffins Recipe FAQs

How do you keep cherries from sinking to the bottom of the muffins while baking?

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.

Can I use frozen cherries for muffins?

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.ย 

Can I double this recipe?

Yes! You can double the ingredients and it should make 28 muffins.

7 cherry muffins, one with a bite taken out of it

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Cherry Muffins Recipe

Laura
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!
5 from 7 votes
Course Breakfast, brunch, Snack
Cuisine American
Servings 14 Muffins
Calories 198
Prep Time10 minutes
Cook Time17 minutes
cooling20 minutes
Total Time30 minutes

Ingredients 
 

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 ยผ 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

Ingredient Substitutions
  • All-purpose flour.ย 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.ย  half and half or 2% milk can be used in place of whole milk.
  • Granulated sugar.ย use regular white sugar or organic cane sugar for the best results.
  • Fresh cherries.ย 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.ย 
Store/freeze
Store leftover 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.ย 
Reheat in the microwave or in the oven set to warm (covered).

Nutrition

Serving: 1muffin | Calories: 198kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 149mg | Potassium: 123mg | Fiber: 1g | Sugar: 16g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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