Posted Jul 10, 2023, Updated May 17, 2024 These are truly the best chocolate chip cherry muffins. They are light and sweet with rich notes of vanilla and cinnamon. They’re a delicious way to enjoy fresh summer cherries (also try this cherry smoothie and cherry pie and cherry bars)! My oldest daughter even claims they are her favorite muffins!
Cherry Muffins: Ingredients & Substitutions
All-purpose flour. Pastry flour or cake flour can be used in place of all-purpose flour. Use a 1:1 all-purpose gluten-free baking flour to make them gluten-free. Salted butter. unsalted butter works well. Sour cream. full-fat Greek yogurt or plain yogurt can be used in place of sour cream. You can also use a vanilla flavored yogurt. Whole milk. half and half or 2% milk can be used in place of whole milk. Granulated sugar. use regular white sugar or organic cane sugar for the best results. Fresh cherries. Fresh cherries work the best in this recipe. If using frozen cherries, thaw and drain them first, then toss them in flour before adding them to the batter.
How to Make Cherry Muffins
This cherry muffin recipe is easy to make! As always, we’ll walk through the process together – and don’t forget to watch the video! Begin by combining the dry ingredients, flour, baking powder, sea salt and cinnamon, in a medium bowl. Then set the mixture aside. Next, whisk the butter, sour cream, milk, eggs, vanilla and sugar together in a large bowl until the mixture is smooth. Then, add the dry ingredients and stir until combined. Make sure there are no lumps of the dry mixture remaining in the batter. Carefully fold in the cherries and chocolate chips.
Bake & Cool
Note: I prefer to bake this recipe in two muffin tins. I find that if you spread out muffins while baking they rise much better. So, I recommend greasing two standard muffin tins and baking 7 in each pan. This recipe makes 14 cherry muffins. Pour ¼ cup batter into each well of the prepared muffin tins. Then, bake the cherry muffins 17-19 minutes until the tops spring back when touched and a cake tester inserted in the center comes out clean. Let the cherry muffins cool in the muffin pans for 20 minutes before removing with a spoon or sharp knife. Then, transfer the muffins to a wire rack to cool completely.
Serve
Serve these chocolate chip cherry muffins slightly warm. I suggest serving them with a spread of jam, or a slather of this homemade cinnamon honey butter.
Store/Freeze
Store these cherry muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months. Reheat in the microwave or in the oven set to warm (covered). If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
