Description
These Gooey Chocolate Cherry Muffins are a decadent treat combining rich cocoa, sweet cherries, and melty chocolate chips for a delightful burst of flavor in every bite. Perfect for breakfast, a snack, or dessert, these moist muffins feature a tender crumb with a luscious chocolate-cherry twist that’s sure to satisfy any chocolate lover.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
Add-ins
- 1 cup fresh or frozen cherries, pitted and chopped (reserve a few for topping)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup semi-sweet chocolate chips
- 1 tbsp unsalted butter (for topping)
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure they are well combined.
- Combine sugars and wet ingredients: In another bowl, whisk both sugars, the egg, and vanilla extract until smooth. Then add whole milk, sour cream, and melted unsalted butter, mixing until fully incorporated.
- Blend wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently. Be careful not to overmix; mix just until combined for a tender texture.
- Fold in cherries and chocolate chips: Gently fold in the chopped cherries and 1/2 cup of semi-sweet chocolate chips into the batter, distributing them evenly without crushing the fruit.
- Fill muffin cups: Spoon the batter into the prepared muffin tin cups, filling each about three-quarters full for room to rise. Sprinkle the reserved cherries and the remaining 1/4 cup chocolate chips on top of each muffin for a decorative touch.
- Add butter topping: Dot the top of each muffin with small bits of the 1 tablespoon unsalted butter to help create a moist, slightly crisp top as they bake.
- Bake muffins: Place the muffin tin in the preheated oven and bake for about 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out with just a few moist crumbs attached.
- Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best gooey chocolate experience.
Notes
- Use fresh or frozen cherries; if frozen, thaw and drain excess moisture before adding to batter to prevent sogginess.
- Do not overmix the batter to keep muffins light and fluffy.
- For an extra chocolatey touch, you can drizzle melted chocolate over cooled muffins.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
- Reheat gently before serving to enjoy the gooey chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
