Cherry Chocolate Chip Muffins
These soft and tender muffins are studded with sweet chocolate chips and tart dried cherries for a tasty treat that is perfect for a quick snack or breakfast on the go!
I picked up some dried cherries to use for a trail mix and I started thinking about how tasty they would be in a muffin! Since I love chocolate chip muffins, I decided to combine those two for these easy cherry chocolate chip muffins! The sweet chocolate chips and tart cherries make a perfect pair. These are great for a quick snack or a breakfast on your way out the door.
- Flour– You’ll need all-purpose flour for this recipe. I haven’t tried it with gluten-free flour, so I can’t recommend it.
- Sugar– You’ll need granulated sugar. If you’re using vanilla yogurt, you could reduce the sugar slightly.
- Baking powder– This gives the muffins lift so you have fluffy muffins. Keep in mind you need baking soda and baking powder for this recipe.
- Baking soda– This helps with lift and browning.
- Yogurt– I used whole milk yogurt. You can use plain or vanilla. If using vanilla yogurt, you’ll have a sweeter muffin.
- Egg– An egg helps with binding and texture.
- Butter– This keeps the muffins perfectly moist. Be sure it’s melted but cooled. If it’s too warm, it could cook the egg.
- Cherries– You’ll need dried cherries for this recipe. I recommend chopping the dried cherries into small pieces if the pieces are large.
- Chocolate chips– I used mini chocolate chips so you get a little bit in each muffin, but regular chocolate chips are fine, too.
How to Make Muffins
Frequently Asked Questions
- Can I use other mix-ins? Yes! This recipe would also work with raisins or dried cranberries in place of the cherries. You could use white chocolate chips for a slightly different twist on these cherry muffins.
- Can I use fresh cherries? No, fresh cherries have too much moisture which would make these muffins soggy.
- Can I make these muffins vegan? I recommend trying my vegan cranberry pecan muffins instead. They’re already vegan and you can sub in chocolate chips and cherries in place of the walnuts and cranberries.
- Where can I find dried cherries? They’re often sold near the nuts and trail mix. I found mine at Aldi but you can also order them online on Amazon. Look for dried cherries with no added sugar.
- How do I know if my muffins are done? You can always do the toothpick test! If a toothpick inserted into the muffin comes out clean, then your muffins are done.
- What are some other tasty muffin recipes? These vegan blueberry muffins are my personal favorite, but if you’re looking for something a little more unique, try these mantecadas!
How to Store Muffins
Store leftover muffins in an airtight container for up to 4 days. These muffins can also be frozen. Store in a freezer bag and microwave for 15-20 seconds to thaw when ready to enjoy!Print
Cherry Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
These soft and tender muffins are studded with chocolate chips and cherries for a tasty treat that is perfect for a quick snack or breakfast on the go!
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup whole milk yogurt
- 1 egg
- 4 tablespoons melted unsalted butter
- 1/3 cup dried cherries
- 1/4 cup chocolate chips
- Preheat the oven to 350 degrees.
- Line a muffin pan with paper or silicone liners.
- In a large bowl, combine the flour, sugar baking powder, baking soda, and salt.
- In a small bowl, whisk together the egg, yogurt, and melted butter.
- Combine the wet ingredients with the dry ingredients then fold in the chocolate chips and cherries.
- Divide into 12 muffin cups and bake at 350 degrees for 16-19 minutes or until the tops are lightly browned.
Keywords: cherry chocolate chip muffins
Thanks Liz, I only added 1/4 teaspoon salt and also added 1/4 teaspoon vanilla extract (because I like that in baked goods). Will let you know how they turn out!
You said add salt in the directions, but salt isn’t listed in the ingredients. I’m making the muffins now and have no idea how much salt to add, but using 1/2 teaspoon. Hopefully that’s the right amount.
I’m so sorry Sarah! That is correct and I’ll update the recipe. Thanks for the comment!
Hi Liz, the mixture was very dry and added some avocado oil but still wouldn’t make a batter smooth enough to make muffins. I just made one big scone and cut into 8 pieces. All good 😊