Chocolate Chip Cherry Muffins – Deliciously moist vanilla muffins loaded with chocolate chips and chopped cherries. A perfect on-the-go breakfast or snack!

Overhead shot of Chocolate Chip Cherry Muffins in a muffin pan.

These Chocolate Chip Cherry Muffins were requested by my boyfriend, Ben. He asked if I could make something with cherries (he loves cherries!), so I quickly got to it, and made these delicious muffins for him. And me. 🙂

As you can see here, these muffins are loaded with chocolate chips and chopped cherries. Just how we like them. Of course, you can use less if the amounts used here are too much for your tastes.

Or you could even replace the chocolate chips or cherries with your favourite add-ins!

Muffin batter in a mixing bowl with chocolate chips and chopped cherries.

How to make Chocolate Chip Cherry Muffins

Ingredients you’ll need:

  • plain/all-purpose flour
  • caster/granulated sugar
  • baking powder
  • baking soda
  • salt
  • large eggs
  • unsalted butter
  • Greek-style yogurt
  • vanilla extract
  • chocolate chips
  • cherries

To make these muffins, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Whisk together the eggs, butter, yogurt, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the chocolate chips and cherries.

Divide the batter evenly between a muffin pan lined with muffin cases, and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 – 10 minutes in the pan, then transfer them to a wire rack to cool completely.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Chocolate Chip Cherry Muffin batter in muffin cases in a muffin pan.
Chocolate Chip Cherry Muffins in a muffin pan.

These Chocolate Chip Cherry Muffins are:

  • so quick and easy to make
  • deliciously moist and fluffy
  • bursting with juicy cherries
  • perfect for an indulgent breakfast or snack

How long will these cherry cupcakes last? These muffins will stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days.

Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge.

Tried this recipe?

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Chocolate Chip Cherry Muffins on a marble background.
Chocolate Chip Cherry Muffin with wrapper peeled off.
Chocolate Chip Cherry Muffin half eaten laid on its side on its wrapper.
Chocolate Chip Cherry Muffins - Deliciously moist vanilla muffins loaded with chocolate chips and chopped cherries. A perfect on-the-go breakfast or snack! #chocolatechipmuffins #cherrymuffins #cherryrecipes #muffinrecipes

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let’s make

Chocolate Chip Cherry Muffins

Deliciously moist vanilla muffins loaded with chocolate chips and chopped cherries. A perfect on-the-go breakfast or snack!
Author: Marsha
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yields: 12 – 14 muffins

Ingredients

  • 2 cups 250g plain/all-purpose flour
  • ¾ cup 150g caster/granulated sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup 115g unsalted butter, melted
  • 1 cup 240g greek style yogurt
  • 2 teaspoons vanilla extract
  • 1 cup 175g chocolate chips
  • ¾ cup 170g cherries, pitted and chopped

Instructions

  • Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  • Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  • Whisk together the eggs, butter, yogurt, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the chocolate chips and cherries.
  • Divide the batter evenly between the 12 muffin cases, and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.
  • Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

Recipe Notes

Muffins stay fresh in an air-tight container at room temperature or in the fridge for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:

Serving: 1muffinCalories: 252kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 45mgSodium: 177mgFiber: 1gSugar: 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

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32 Comments

  2. Hello, I’m wondering why you’re using yogurt instead of sour cream in this recipe? My experience baking with sour cream has been very positive, but I’ve never baked using yogurt in a recipe. I’d really appreciate any insight you can provide. Thank you very much for the recipe!

    Reply

  4. WOW.
    These muffins are the BOMB! I made them for my family with some sour cherries we had left over from making pie, and these were SO GOOD!
    Instead of using all-purpose flour, I used whole wheat flour, and they were even better. I also used a bit more cherries, but the flavor and texture was amazing.
    I would definitely recommend these for a good breakfast, snack or dessert muffin!
    Thanks for such a great recipe!!

    Reply

  5. Very good muffins. Mild flavor. I only used half a cup of sugar (personal preference).
    I will be baking them again and again.
    Great for breakfast.

    Reply

  6. I made these today and thought they had too much butter in them and needed to add a little splash of milk because the batter was a bit dry. The flavor was pretty good though.

    Reply

  7. I made these but my batter seemed extremely dry (like cookie dough) so I added a single serve container of Mott’s apple sauce. They turned out great. So moist and delicate.

    Reply

  8. I baked these yesterday and they were absolutely delicious. I used coconut sugar and coconut yoghurt as substitutes and they turned out beautifully – thank you so much for such a lovely recipe. These will go in my folder of favourites!xx

    Reply

  9. I made these but my batter seemed extremely dry (like cookie dough) so I added a single serve container of Mott’s apple sauce. They turned out great. So moist and delicate.

    Reply

  10. I baked these yesterday and they were absolutely delicious. I used coconut sugar and coconut yoghurt as substitutes and they turned out beautifully – thank you so much for such a lovely recipe. These will go in my folder of favourites!xx

    Reply

  15. YUM! I love chocolate chip muffins and my husband loves fruit muffins so this is perfect for us! 🙂

    Reply

  20. We are hosting brunch this weekend and these muffins look so seasonal and perfect. Your photos are gorgeous! I love the combination of fresh cherries and chocolate. Love, love, love that these are made with healthy Greek yogurt too!

    Reply

  21. Marsha, please send my thanks along to your boyfriend Ben for requesting these! His request along with your baking genius just made for the most incredible muffins. I loved seeing the delectable bounty of fresh cherries and chocolate chips in your mixing bowl. Now if only we were neighbors… Lol. Pinning, my friend! Hope you have a great weekend. xo

    Reply