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!
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.
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Notes
Ingredient 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.
Store/freezeStore 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. Reheat in the microwave or in the oven set to warm (covered).