Cherry-Coded Cherry-Chip Muffins (Print Version)

Light muffins with cherries and chocolate chips, inspired by pancakes for the perfect sweet breakfast or snack.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1 cup fresh or frozen pitted cherries, chopped
11 - 1/2 cup mini chocolate chips

# Directions:

01 - Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it thoroughly.
02 - In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together the buttermilk, eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and well combined.
04 - Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just incorporated. Avoid overmixing; a few small lumps in the batter are acceptable.
05 - Carefully fold the chopped cherries and mini chocolate chips into the batter until they are evenly distributed.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
08 - Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses simple pantry staples you likely already have
  • Perfect make ahead breakfast for busy mornings
  • Freezer friendly for quick grab and go options
  • Versatile enough for breakfast or afternoon snack
02 -
  • These muffins freeze beautifully for up to 3 months
  • Each muffin contains about 210 calories
  • The recipe is easily doubled for larger families or meal prep
  • They taste remarkably like cherry pancakes in muffin form
  • Can be made dairy free with plant based milk and butter substitutes
03 -
  • For the tallest, most impressive muffin tops, refrigerate your batter for 1 hour before baking. This rest period allows the flour to fully hydrate and the baking powder to activate slowly. When you're ready to bake, fill the muffin cups to the very top instead of the usual 3/4 full, and start with a 425°F oven for the first 5 minutes, then reduce to 375°F for the remaining time. This high-heat blast creates that bakery-style domed top everyone loves.

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