Chocolate and cherry is one of my favorite flavor combos! These dark chocolate cherry muffins are filled with dark chocolate chips and fresh cherries!
An ongoing debate in our house is about the difference between muffins and cupcakes. Kyle insists that since my muffins aren't "healthy" they are actually cupcakes. To which my response is that cupcakes are frosted and they don't have things mixed into the batter. But whatever you call them, these chocolate cherry muffins are delish!
If you love cherry season as much as I do, be sure to check out the rest of our fresh cherry recipes!
You just need a few simple ingredients to make these dark chocolate cherry muffins!
- Cherries - Use fresh, ripe cherries for the best flavor! I do NOT recommend substituting with frozen cherries. I highly recommend using a cherry pitter to remove the pits.
- Dark chocolate chips - If you like dark chocolate, I highly recommend the Ghirardelli bittersweet chocolate baking chips. The flavor is amazing and the baking chips are slightly larger and flatter than normal chocolate chips and melt beautifully inside your cookies.
- Almond extract - I love how almond extract compliments the flavor of the cherries! But you can leave it out if preferred.
How to Make Muffins
In a large bowl, whisk together all of the dry ingredients.
In a separate bowl, whisk together the butter and sugar. Add in the eggs, vanilla, and lemon zest and whisk until combined and smooth.
Add half of the dry ingredient mixture and stir until combined. Mix in the milk. Then stir in the remaining dry ingredients.
Gently fold in the dark chocolate chips and cherries.
Spoon the batter into your muffin cups so that they are about ⅔ full.
Bake at 375°F for 20-25 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
Remove from the oven and let cool on a wire rack.
Note: While I photograph my chocolate cherry muffins in this cute rustic pan, I definitely do not bake in it! For all my muffins and cupcakes I use my USA Pan muffin pan. In fact, almost all of my baking pans are USA Pan because they are super high quality and durable. I highly recommend them!
These are best eaten the same day. Since the muffins are so moist, they will mold quickly when left at room temperature. Store in an airtight container in the fridge for 2 to 3 days.
Yes, but I don't recommend it. Fresh cherries have a better flavor and won't release as much water into the muffins as they cook.
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Chocolate Cherry Muffins
- Preheat your oven to 375°F and prepare you muffin tin.
- In a large mixing bowl, whisk together the melted butter and sugar.
- Add in the eggs, vanilla, and almond extract and whisk until combined and smooth.
- In a separate small bowl, sift together the flour, baking powder, and salt.
- Add half of the dry ingredient mixture and stir until combined.
- Mix in the milk. Then stir in the remaining dry ingredients.
- Gently stir in the cherries and chocolate chips.
- Spoon the batter into your muffin cups so that they are about ⅔ full.
- Bake at 375°F for 20-25 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.