Hello, fabulous bakers! It’s me, Gwen, and I’m super thrilled to unveil another of my treasured recipes today. Get ready for the tantalizing cherry chocolate chip muffins!
These delightful bites carry a sentimental value for me, taking me back to the carefree summer afternoons dedicated to cherry-picking in my grandmother’s vibrant garden.
The lush, ripe cherries mixed with the luscious, melting chocolate chips make these muffins an absolute delight. As you prepare a batch of these divine muffins, I invite you to share them with your loved ones.
They’re a splendid means to create precious memories together! Now, let’s jump right into this mouthwatering recipe and commence crafting those delicious memories together!
The Benefits of This Recipe
What I appreciate most about this cherry chocolate chip muffin recipe is its utter simplicity! This recipe is a breeze for bakers of all levels, offering straightforward steps and consistently brilliant outcomes.
The blend of succulent cherries and decadent chocolate chips (or chunks) offers a pleasing harmony of flavors.
The cherries provide a pop of natural sweetness coupled with a hint of tartness, while the chocolate chips form little wells of heavenly meltiness throughout the muffin.
These muffins are not just jam-packed with taste, but they’re also suitable for a multitude of settings. Relish them as a splendid breakfast delight, a pampering snack, or a gratifying dessert.
They also make a wonderful contribution to any get-together, whether it’s a laid-back brunch with buddies or a joyous holiday festivity. With this recipe, there’s always a perfect moment to savor these delicious muffins!
Prepping Cherries for Your Muffins
To ensure the most scrumptious muffins, picking the right cherries is crucial. Hunt for firm, rotund cherries exhibiting a rich red hue and glossy skin. Bypass cherries that appear soft, shriveled, or bear any imperfections.
Fresh cherries typically make their appearance in the summer months. But feel free to use frozen cherries when they’re out of season.
There are multiple ways to incorporate your cherries. They can be added as whole, halved, or finely chopped. If you choose to use whole cherries, remember to remove the pits first.
You can accomplish this with a cherry pitter or manually with a knife. Simply make a cut in the cherry and extract the pit. I recommend slicing them in half or chopping them for optimal results.
Maraschino cherries are also an option, but ensure they’re well-drained and cut into small pieces. The taste will differ, so if you’re not a fan of this cherry variant, it’s best to steer clear.
Making Your Cherry Chocolate Chip Muffins
Preheat oven to 425 °F and place liners or grease the wells of the standard-size muffin pans.
Non-stick cooking spray can also be used if that is what you have on hand. Then, combine the flour, sugar, baking powder and salt in a large bowl and set aside.
In a separate medium bowl, beat together the egg, milk and butter. Once they are combined, add the contents to the first bowl which contains the flour mixture you set aside previously.
Use a spatula to combine the two mixtures, and then begin to introduce the cherries and chocolate chips.
Fill the greased or paper-lined muffin cups three-fourths full. Spread the mixture evenly between all the muffin wells. Then, bake for 18 to 20 minutes, or until a toothpick comes out clean.
Tips For Success
- Be gentle when mixing the batter. It’s important not to over mix, which can result in tough muffins.
- If using frozen cherries, do not thaw them before adding any to the batter. This will help maintain their shape and prevent the batter from becoming too diluted.
- For an extra touch of sweetness, you can sprinkle a bit of coarse sugar on top of the muffins before baking.
- Make sure to cool the muffins on a wire rack to prevent them from becoming soggy on the bottom.
Understanding ingredient substitutions can be particularly useful for accommodating dietary restrictions or simply for times when you find yourself short on a specific item.
Here are some alternatives for key ingredients in the Cherry Chocolate Chip Muffins recipe:
- Gluten-Free Flour: For those with gluten sensitivities, a 1:1 gluten-free all-purpose flour can be used.
- Whole Wheat Flour: For a healthier twist, you can replace up to half of the all-purpose flour with whole wheat flour.
- Coconut Sugar or Stevia: If you’re looking to reduce refined sugar, these are suitable alternatives. Note that the sweetness level may vary, so adjust to taste.
- Baking Soda and Acid: If you’re out of baking powder, a combination of baking soda and an acid like cream of tartar can serve as a replacement. Use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar for every teaspoon of baking powder.
- Almond Milk or Soy Milk: For a dairy-free option, these plant-based milks can be used in a 1:1 ratio.
- Buttermilk: For a tangier flavor, buttermilk can replace regular milk. If you use buttermilk, reduce the baking powder by 1/2 teaspoon.
- Coconut Oil or Vegan Butter: These are good dairy-free alternatives to butter. Use them in equal quantities as the recipe’s butter requirement.
- Cacao Nibs or Carob Chips: For a less sweet or caffeine-free option, these can be used.
- White or Dark Chocolate Chips: For a different flavor profile, these can replace milk chocolate chips.
- Frozen Cherries: If fresh cherries are unavailable, frozen cherries can be used without thawing to prevent excess moisture.
- Dried Cherries or Cranberries: These can add a different texture and concentrated flavor.
- Flaxseed or Chia Seed ‘Egg’: For a vegan option, mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let it sit until it forms a gel-like consistency. One flax or chia ‘egg’ can replace one regular egg.
Storage and Shelf Life
Proper storage is essential for maintaining the quality and extending the lifespan of your Cherry Chocolate Chip Muffins. Here are some guidelines:
If you plan to consume the muffins within 1–2 days, storing them at room temperature is sufficient.
Place the muffins in an airtight container to keep them fresh. Make sure the container is sealed tightly to prevent exposure to air, which can make the muffins stale.
For a slightly longer storage period of up to one week, the refrigerator is a good option. Again, use an airtight container to prevent moisture loss and to keep the muffins from absorbing other odors in the fridge.
If you wish to store the muffins for an extended period, freezing is the most effective method. Individually wrap each muffin in plastic wrap and then place them in a ziplock bag.
Label the bag with the date for easy reference. Frozen muffins can last up to three months. To thaw, leave them at room temperature for several hours or overnight in the refrigerator.
If you prefer to enjoy your muffins warm, you can reheat them in a preheated 350°F oven for about 10 minutes if they are at room temperature. If you’re reheating from frozen, extend the time to 15–20 minutes.
By following these storage guidelines, you can enjoy your Cherry Chocolate Chip Muffins at their best quality for varying lengths of time, depending on your needs.
Frequently Asked Questions
How do I know when the muffins are done baking?
The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs. The tops should also be slightly golden.
Can I make these muffins in advance?
Yes, these muffins can be made in advance and stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to 3 months.
Can I use this recipe for mini muffins?
Yes, you can make mini muffins with this recipe. However, the baking time will need to be adjusted. Start checking for doneness around the 12-minute mark.
Can I double the recipe?
Certainly, this recipe can be easily doubled. Just make sure to adjust the cooking time if you’re baking more than one tray at a time.
Cherry Chocolate Chip Muffins
- 4 Cups Flour All Purpose
- 1 Cup Sugar
- 2 Tbsp Baking Powder
- 1 Tsp Salt
- 2 Eggs
- 1 1/2 Cups Milk
- 1/2 Cup Butter
- 1 1/2 Cups Chocolate Chips
- 1 Cup Cherries
- Red Food Coloring (Optional)
- Preheat oven to 425 °F and place liners or grease the wells of the muffin/cupcake pans.
- Combine the first four ingredients in a large bowl and set aside.
- In a medium bowl, beat the egg, milk and butter.
- Stir the wet ingredients into the dry ingredients until just moistened.
- Add in a few drops of red food coloring should you desire a pink look. (optional)
- Fold in cherries and chocolate chips to the muffin mixture.
- Fill the greased or paper-lined muffin cups three-fourths full and bake for 18–20 minutes.
- They are ready when a toothpick comes out clean.