Chocolate cherry muffins are rich, tender chocolate muffins filled with chocolate chips and chopped cherries — a delightful combination that feels indulgent enough for breakfast or dessert. They’re moist, flavorful, and surprisingly easy to make. If you have a stash of cherries in the freezer or a few fresh ones on hand, these muffins are a great way to put them to delicious use.
I ended up with more chopped cherries than expected this season — a small mix-up at the store left my freezer full. Frozen cherries remain tasty but can bleed and darken light batters, so I like pairing them with chocolate where the color change doesn’t matter and the flavor shines. The tart-sweet cherries complement deep cocoa and chocolate chips for a classic cherry-chocolate combination that’s hard to resist.
This recipe doubles down on chocolate by using cocoa powder in the batter and chocolate chips folded in. Dark chocolate chips are recommended for a deeper chocolate flavor, but milk chocolate or semisweet chips work equally well if you prefer them milder. The texture stays soft thanks to sour cream and buttermilk, while a touch of almond extract lifts the cherry notes.
Ingredients You’ll Need:
- 2 ⅓ cups all purpose flour
- 1 cup sugar
- ⅓ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup buttermilk
- ⅓ cup vegetable oil
- 2 eggs, beaten
- 1 teaspoon almond extract
- 1 ½ cups fresh dark sweet cherries, pitted and chopped
- ⅔ cup dark chocolate chips (milk chocolate or semisweet is fine too)
How to Make Chocolate Cherry Muffins:
- If using fresh cherries, stem, pit, and chop them first. If using frozen cherries, keep them mostly frozen until you fold them into the batter to limit color bleed.
- Preheat the oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners or grease them lightly.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make a shallow well in the center of the dry ingredients.
- Whisk together the sour cream, buttermilk, vegetable oil, eggs, and almond extract until smooth. Pour the wet mixture into the well of the dry ingredients and stir gently until the batter is just combined. Avoid overmixing to keep the muffins tender.
- Fold in the chopped cherries and chocolate chips, distributing them evenly through the batter.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full. This helps the muffins rise without overflowing.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Baking times may vary slightly by oven.
- Cool in the pan on a wire rack for 5 minutes, then remove the muffins from the pan and cool completely on the rack.
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Rewarm briefly in a low oven or microwave before serving for a fresh-baked feel.
Substitutions and Tips:
If you don’t have sour cream, plain Greek yogurt makes an excellent substitute in equal measure. For cherries, fresh dark sweet cherries are ideal, but frozen or drained canned cherries also work—just be mindful of excess liquid. If using frozen cherries, toss them with a tablespoon of flour to help prevent sinking and bleeding into the batter.
You can swap almond extract for vanilla if you prefer a milder flavor, and adjust the type of chocolate chips to taste. For a less-sweet muffin, choose bittersweet or dark chips; for a sweeter treat, use milk chocolate chips.
Quick Recipe Facts
- Prep time: 10 minutes
- Cook time: 18 minutes (about)
- Additional time: 5 minutes
- Total time: ~33 minutes
- Servings: 24 muffins
- Calories per muffin: 164 kcal
Notes
If you made substitutions or adjustments, make a note for next time — these muffins are versatile and forgiving. They freeze well and are perfect for making ahead for breakfasts, school lunches, or a weekend treat.
