If you’re looking for an easy and delicious breakfast or snack idea, look no further than these cherry chocolate chip muffins! They’re the perfect combination of sweet and tart, and the chocolate chips add just the right amount of richness. Plus, they’re easy to make and can be ready in under an hour.
Ingredients
- 2 cups (240g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (150g) cherries, pitted and chopped
- 1/2 cup (90g) chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the chopped cherries and chocolate chips.
- Fill the muffin cups 3/4 full with batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Vegan: To make these muffins vegan, substitute the milk with non-dairy milk of your choice and the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water for each egg).
- Gluten-free: To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Blueberry: Replace the cherries with fresh or frozen blueberries.
- Almond: Add 1/2 cup of sliced almonds to the batter for some extra crunch.
- Lemon: Add 1 tbsp of fresh lemon zest to the batter for a citrusy twist.
These cherry chocolate chip muffins are perfect for breakfast on the go, a mid-morning snack, or even a sweet treat after dinner. They’re easy to make and can be customized to your liking. Give them a try and let us know what you think!
FAQ
Can I use frozen cherries instead of fresh cherries in this recipe?
Yes, you can use frozen cherries instead of fresh cherries. Just make sure to thaw them completely and drain off any excess liquid before adding them to the batter.
Can I substitute the chocolate chips with other types of chocolate?
Yes, you can use any type of chocolate you like. White chocolate or dark chocolate would both be great options.
Can I make these muffins without eggs?
Yes, you can make these muffins without eggs by using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as a substitute.
Can I use a different type of flour in this recipe?
Yes, you can use a different type of flour in this recipe. However, keep in mind that using a different type of flour may affect the texture of the muffins.
Can I make these muffins ahead of time?
Yes, you can make these muffins ahead of time and store them in an airtight container at room temperature for up to 3 days.
Can I freeze these muffins?
Yes, you can freeze these muffins by wrapping them tightly in plastic wrap or aluminum foil and placing them in a freezer-safe container or bag. They will keep in the freezer for up to 3 months.
Can I use almond milk instead of cow’s milk?
Yes, you can use almond milk or any other type of milk you prefer.
Can I add nuts to these muffins?
Yes, you can add chopped nuts such as walnuts or pecans to these muffins for extra crunch and flavor.
Can I use a different type of sweetener in this recipe?
Yes, you can use a different type of sweetener such as honey or maple syrup, but keep in mind that it may affect the texture and flavor of the muffins.
How many muffins does this recipe make?
This recipe makes 12 muffins.
