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Chocolate Cherry Muffins
There is no better pairing than chocolate and cherries and they both go perfectly in muffins!
Course
Breakfast, Snack
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
muffins
Calories
244
kcal
Author
Kyleigh Sage
Equipment
muffin pan
muffin liners
Ingredients
½
cup
unsalted butter
melted
¾
cup
granulated sugar
2
large
eggs
room temperature
1
teaspoon
vanilla extract
½
teaspoon
almond extract
2
cups
all purpose flour
2
teaspoons
baking powder
½
teaspoon
kosher salt
½
cup
whole milk
½
cup
dark chocolate chips
1
cup
fresh cherries
pitted and halved
US Customary
-
Metric
Instructions
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.
Notes
For mini muffins reduce the baking time to 15 minutes.
Muffins will keep at room temperature in an airtight container in the fridge for up to 3 days.
Nutrition
Serving:
1
|
Calories:
244
kcal
|
Carbohydrates:
33.6
g
|
Protein:
4
g
|
Fat:
10.8
g
|
Saturated Fat:
6.6
g
|
Cholesterol:
50
mg
|
Sodium:
179
mg
|
Fiber:
0.8
g
|
Sugar:
16.8
g