Cherry Chocolate Chip Muffins
Treat yourself to a batch of homemade chocolate chip cherry muffins. Moist, fluffy, and full of sweet and tart flavors, they're the perfect way to start your day.
Servings: 12 muffins
Equipment
- muffin pan and paper liners
Ingredients
- 2 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 eggs
- 1 tsp almond extract
- 1 1/4 cup buttermilk
- 3/4 cup mini chocolate chips, plus a couple tablespoons for topping (optional)
- 1 1/4 cup dried cherries, plus a few extras for topping (optional)
Instructions
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, add the vegetable oil, sugar, eggs, and almond extract. Whisk well to combine.
- Add the flour mixture, alternating with the buttermilk, and fold the batter together, I like to use a silicone spoonula. Mix just until there are no large streaks of dry flour left and don't overmix.
- Briefly fold in the mini chocolate chips and dried cherries.
- Cover the batter bowl with a lid or plastic wrap and place in the fridge to chill for 1 hour or up to overnight.*
- Preheat oven to 400F. Line a standard 12-cup muffin tin with muffin-tin liners.
- When the oven is preheated, divide the batter into the 12 muffin cups, filling them all the way to the top. This is a lot of batter and will make 12 large muffins. I like to pop a few extra chips and cherries into the tops of my muffin batter before baking, but this is optional.
- Place in the oven and immediately turn the oven temperature down to 375F. Bake for 25-30 minutes until risen and just starting to turn golden around the edges.
- Remove from the oven and allow the muffins to cool in the pan for a couple minutes before carefully removing them and allowing them to finish cooling on a baking rack.
Notes
*Chilling muffin batter overnight enhances texture, flavor, and rise. The rest period allows flour to absorb moisture, resulting in a thicker batter that gives you taller, more tender muffins. This technique is commonly used in bakeries to achieve fabulous results.
Nutrition
Calories: 328 kcal · Carbohydrates: 47 g · Protein: 5 g · Fat: 13 g · Saturated Fat: 4 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 3 g · Trans Fat: 0.1 g · Cholesterol: 32 mg · Sodium: 326 mg · Potassium: 84 mg · Fiber: 2 g · Sugar: 27 g · Vitamin A: 554 IU · Vitamin C: 0.1 mg · Calcium: 68 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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