Cherry Chocolate Chip Muffins

Cherry Chocolate Chip Muffins are soft, fluffy and loaded with chunks of cherries and chocolate chips. They're perfect for breakfast or an afternoon snack.

Why You'll Love This Recipe

If you're wondering what to do with fresh cherries besides eating them, then you've come to the right place! These Cherry Chocolate Chip Muffins are perfect for when cherry season is in full swing.

Not only are they simple to make without a mixer, but they're a muffin you'll feel good about eating and feeding to your family. They're made healthier using whole wheat flour, applesauce, and maple syrup.

Looking for more breakfast and brunch recipes? We have plenty!

Ingredients

I love making muffins healthier by adding in whole wheat flour to add some whole grains. Plus it adds extra flavor!

I also replace the butter you find in most muffin recipes with a combination of coconut oil and applesauce. Instead of refined sugar, I like to use maple syrup or honey.

• Flour: Whole wheat flour and all-purpose flour for the perfect texture and flavor.
• Baking powder and baking soda: Using both leaveners helps them rise properly.
• Salt: To round out the flavors.
• Eggs: Lightly beaten eggs to bind everything together and give it a nice structure.
• Milk: Any type of milk will work in this recipe! Either cow's milk or your preferred plant-based milk would be great.
• Applesauce: Unsweetened applesauce to add additional moisture.
• Maple Syrup: Pure maple syrup is the sweetener in these muffins. You could use honey if you prefer.
• Coconut Oil: Just a few tablespoons of melted coconut oil. You could use any other neutral flavored oil, if you prefer.
• Vanilla Extract: For added flavor.
• Cherries: Fresh sweet cherries, pitted and diced. If fresh aren't available, you can use thawed frozen cherries.
• Chocolate Chips: Semi-sweet chocolate chips, or whatever type of chocolate chips you like best.

Step-By-Step Instructions

• Preheat the oven to 400°F. Line a muffin tin with paper liners. Lightly spray the liners with cooking spray or lightly brush the liners with oil.
• In a medium bowl, whisk together the flours, baking powder, baking soda and salt.
• In a large bowl, whisk together the eggs, milk, applesauce, maple syrup, coconut oil, and vanilla extract.
• Stir the flour mixture into the wet ingredients mixture until just combined. Do not over-mix. Gently fold in the cherries and ¼ cup chocolate chips.
• Divide the batter evenly among the muffin cups, filling each cup about ¾ full. Top with remaining 2 tablespoons of chocolate chips.
• Bake for 15-18 minutes, until golden and an inserted toothpick comes out with only a few crumbs. Allow to cool in the pan for 5 minutes before moving to a wire rack to cool completely.

Variations

• Swap out the fruit. Strawberries, blueberries, or raspberries would all go well in this recipe in place of the cherries.
• Don't have fresh cherries? You can use thawed, frozen sweet cherries if you want to make these another time of the year.
• Add even more flavor. Sprinkle in some cinnamon, cardamom or your favorite muffin spice.
• Leave out the chocolate chips. I know not everyone likes chocolate chips in their muffins, simply leave them out and replace with extra diced cherries
• Make them dairy free. Use a diary free milk, like oat milk or almond milk.

Serving Suggestions

I love these Cherry Chocolate Chip Muffins for breakfast, a snack, or even a dessert. Enjoy them warm or at room temperature.

To store: Keep in an airtight container at room temperature for up to 2 days. To store longer, individually wrap and then freeze in a freezer bag for up to 2 months. Here's more info on muffin storage.

Frequently Asked Questions (FAQ's)

More Recipes

If you like this muffin recipe, then you'll love these other breakfast recipes!

• Zucchini Muffins
• Summer Berry Baked Oatmeal
• Cherry Almond Smoothie Bowl
• Earl Grey Scones
• Chocolate Chip Pumpkin Bread

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