Cherry Chocolate Chip Muffins Recipe — Moist Cherry Muffins with Chocolate Chunks

These cherry chocolate chip muffins are light and fluffy and so easy to make. Use either sour or sweet cherries for these tasty muffins!

These cherry chocolate chip muffins are a favorite here — light, tender, and simple to prepare. Right now we’re using sour cherries from the freezer, but sweet cherries work just as well.

Our sour cherry tree produced a bounty this summer, so we’ve been freezing cherries to use in muffins. The tartness of sour cherries pairs beautifully with the sweetness of the batter and the chocolate chips.

These muffins are quick to make and turn out perfectly fluffy. They’re great for breakfast, an afternoon snack with coffee, or a sweet addition to a lunchbox. Fresh or frozen cherries both work; if using frozen, fold them in while still frozen to prevent the batter from turning pink.

We enjoy these muffins often — they’re straightforward, delicious, and versatile.

What is the secret to making good muffins?

The key to tender, bakery-style muffins is to avoid over-mixing. Combine the wet and dry ingredients until just incorporated — the batter should still be slightly lumpy.

Avoid electric mixers for muffin batter; stirring with a spoon or spatula prevents over-developing the gluten. Over-mixing makes muffins dense and bread-like instead of light and airy. Stop mixing when you can’t see any dry streaks of flour.

Can you put dried cherries in muffins?

Dried cherries can be used, but they won’t deliver the same juicy bursts as fresh or frozen cherries. Dried fruit works in a pinch and adds concentrated flavor, but for this recipe we prefer sour or fresh cherries for their bright, juicy texture.

Sour cherries are our go-to here because their tartness balances the muffins’ sweetness, but sweet cherries are equally acceptable. Use what you have on hand.

How full should I fill my muffin cups?

For tall, domed muffins, fill each cup nearly full. If you prefer smaller muffins, fill the cups two-thirds full — you’ll get more muffins that way but without the large tops.

A large ice cream scoop or portion scoop works well to divide batter evenly. It helps produce consistent muffins and makes the process faster.

How to make Cherry Chocolate Chip Muffins:

Mix the batter only until the ingredients are combined to keep muffins light and tender.
Gently fold in the cherries so they don’t bleed too much color into the batter.
If using frozen cherries, add them straight from the freezer — don’t thaw first.
You can use sweet or sour cherries; sour cherries add a pleasant tart contrast to the sweet muffins.

More muffin recipes you might enjoy:

Strawberry Rhubarb Muffins
Banana Oatmeal Muffins
Strawberry Banana Muffins
Easy Blueberry Muffins
Chocolate Zucchini Muffins

Yield: 12 muffins