Cherry Chocolate Chip Muffins
These Cherry Chocolate Chip Muffins are irresistibly delicious! A perfect blend of tart cherries and sweet chocolate in a moist, fluffy muffin perfect for any time.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
- Cooling rack
Ingredients
- 1 1/2 cups all-purpose flour – the base for your muffins
- 1/2 cup granulated sugar – for that perfect touch of sweetness
- 2 teaspoons baking powder – to help your muffins rise beautifully
- 1/2 teaspoon salt – to enhance the flavors
- 1 large egg lightly beaten – binds everything together
- 1/2 cup whole milk – adds moisture and richness
- 1/4 cup vegetable oil – for a tender crumb
- 1 jar (10-ounce) maraschino cherries – the star of the show!
- 3/4 cup mini semi-sweet chocolate chips – because chocolate makes everything better
- 1/2 cup chopped pecans – adds a delightful crunch
- 1/4 teaspoon almond extract – for a hint of almond flavor
- 1 tablespoon butter melted – enriches the batter
- 2 tablespoons cherry juice – enhances the cherry flavor
- 1 cup confectioners' sugar – for a sweet glaze
Instructions
Stepwise Method: Cherry Chocolate Chip Muffins
- Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it to ensure easy removal of the muffins.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, combine the lightly beaten egg, whole milk, vegetable oil, melted butter, almond extract, and cherry juice. Mix until smooth and fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in the chopped maraschino cherries, mini semi-sweet chocolate chips, and chopped pecans.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden brown.
- Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Transfer them to a cooling rack. While they cool, whisk together the confectioners' sugar and a touch of cherry juice until smooth, then drizzle over the cooled muffins.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Use fresh cherries instead of maraschino for a natural flavor variation.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.