Cherry Chocolate Chunk Muffins
Made with fresh cherries, cherry chocolate chunk muffins are the perfect one bowl, mix by hand, sweet treat for summer breakfasts or snacks.
I love fresh cherries. Looooove fresh cherries. Sour or sweet. Dark red bing cherries or golden yellow Ranier cherries. I love them all.
This makes it kind of hard when it comes to baking cherry desserts. Every year, I say I’m going to bake something with fresh cherries… but then I just wind up eating them all instead. I can’t help myself.
This year, however — armed with my 4 at a time cherry pitter (Amazon links are affiliate) and an adorable little sous chef who loves pulling off the stems and lining the cherries up in the pitter, I’m coming in strong with the cherry baked goods.
These chocolate cherry chunk muffins are the first of three cherry recipes coming at you this summer.
That’s right, THREE fresh cherry baking recipes, headed your way! So stock up on cherries and get ready for baking. And by stock up, I mean buy two bags to eat plain and two bags for baking, because four bags of fresh cherries in one week is a totally normal amount of cherries to buy.
Right? Right.
How to Make Cherry Chocolate Chunk Muffins
First up, these cherry chocolate chunk muffins. Cherries and chocolate are an A+ combination. A few years ago, I shared these oh-so-good Chocolate Chip Cherry Cupcakes. Cupcakes are sweeter and sugary-er, and maraschino cherries are perfect for that bright pink hue.
For muffins, however, fresh cherries are perfect.
The muffin base is easy: melted butter, milk, eggs, flour, sugar, baking powder. Normal muffin ingredients. To this, we’ll fold in chopped fresh cherries (sweet or sour cherries work!) and chopped dark chocolate. Chocolate can easily overpower cherries, which is why we’re using a vanilla-based recipe and adding chocolate chunks.
One of my favorite things about these muffins? You make them by hand one one bowl. Fewer dishes to wash, no need to pull out the mixer.
Perfect for pint-sized bakers (check out my ‘kids in the kitchen‘ tag for other easy kid-friendly baking recipes!) or anyone looking to whip up a sweet treat with minimal effort and time.
And the best part of this cherry chocolate chunk muffin? It only requires 1 cup of chopped cherries. So unlike a pie, you still have lots of leftover cherries for eating raw.
Why do Cherries turn Purple or Blue in Baked Goods?
Today’s kitchen chemistry is less about making you a better baker, and more about fun (and some cool science).
Look at any of the photos with raw cherries in them. See how they’re dark dark red? Now look at this photo above of the inside of the cherry chocolate chunk muffin.
What’s going on here? Nope, there aren’t a few stray blueberries in the batter — the purple and blueish hues are all from the cherries.
Kitchen Chemistry
Cherries contain a compound called anthocyanins. Anthocyanins are flavanoids that change color based on pH. Cherries are an acidic fruit, with a pH around 4 — meaning the anthocyanins produce a deep red color. Raise the pH by adding neutral or basic ingredients, and the anthocyanins loses a proton and changes the color to purple and blue.
I haven’t tried this myself (yet!) but I think this weekend we’ll try dipping some cherries in different pH solutions and see what color they turn! {I’m always on a quest to find fun science projects to entertain my 4 year old and turn him into a science lover as well.}
How to Store Cherry Chocolate Chunk Muffins
Because these use fresh fruit, they don’t last as long at room temperature as say, a chocolate muffin. These are best consumed within 4 days of baking when stored at room temperature.
Any longer? Toss them in the freezer. Add your muffins to a freezer-safe storage bag and store for up to 3 months. Thaw at room temperature before enjoying.
Tips and Tricks for Cherry Chocolate Chunk Muffins
- No cherry pitter? No problem! To pit a cherry, push a plastic straw through the stem hope of the cherry until the pit pushes out the other side.
- Skip the muffin liners! You can use them if you really want, but there’s no need. A well-greased muffin tin works just as well, has less waste, and you won’t lose any muffin crumbs to the wrapper when you try to peel it off.
- Cool the butter for a few minutes before whisking in the milk and eggs. If the butter is too hot, the eggs will curdle.
- Mix the batter until juuuuust fully combined — a few dry streaks are fine for the initial mix, and you’ll stir them all in when you fold in the chocolate and cherries. The more you mix the batter, the more gluten develops, which will make your muffins dense and tough.
- Baking outside of cherry season? Use frozen cherries instead! Toss the frozen cherries with 1/8 cup of flour to help absorb any excess liquid and mix the berries in straight from frozen.
Not so much sugar that it’s wildly inappropriate for breakfast. Just enough dark chocolate chunks to qualify as a not-so-sweet dessert. A perfect mid-afternoon pick-me-up. Really, these are perfect anytime muffins.
Because cherry season is short, but sweet for certain.
More Delicious Cherry Recipes:
- Cherry Almond Pie
- Cherry Bakewell Tart
- 4 Ingredient Watermelon Cherry Popsicles
- Cherry Cheesecake Brownies
- All Fruit Dessert Recipes »
Cherry Chocolate Chunk Muffins
One bowl, mix by hand, vanilla muffins filled with fresh cherries and dark chocolate chunks.
Ingredients
- 1/2 cup butter
- 1 cup milk
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup chopped cherries
- 3/4 cup chopped dark chocolate
Instructions
- Preheat oven to 425 °F. Grease the cups of a 12-cup muffin pan or line with paper liners.
- Melt the butter in a large, microwave safe bowl, in 30 second increments until fully melted. Cool for a few minutes, then whisk in the milk, eggs, and vanilla. Stir in the flour, sugar, salt, and baking powder, stirring gently just until no dry ingredients remain. Fold in the chopped cherries and chocolate chunks.
- Fill the muffin wells 3/4 full. Bake 16 to 20 minutes, until a tester inserted into the center of the muffin comes out clean. Cool in pan for 5 minutes, then remove to a wire rack to cool completely.
Notes
To freeze, transfer fully cooled muffins to a freezer bag and store for up to 3 months. Allow muffins to thaw overnight at room temperature before enjoying.
A Bunsen Burner Bakery Original Protocol
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Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 274Total Fat: 13.3gCarbohydrates: 34gProtein: 4.6g
This post was originally published in August 2017 and updated with new text and photos in June 2019.
Ummm…. YUM!!!! What an excellent combination! These muffins look to DIE FOR and your photography is simply stunning! Thanks for sharing!
We can’t get enough of fresh cherries this time of year and these muffins are perfect for them! I have to get one of those cherry pitters to make my life easier!
My mouth is watering. I wish this were in front of me.
Cherry and chocolate is a perfect combo but pairing it into baked goods make this a classic comfort meal! I can’t wait to try these for breakfast!
What a perfect way to use up fresh cherries in the summertime! Love that it all comes together in just one bowl. SO easy!
These look so good! Cherries and chocolate are my favorite combination! I seriously need to try these!
I need to check out that cherry pitter! How handy. Chocolate and cherry together are one of my favorite flavor combinations
Cherry and chocolate, what a great combo! Have not tried this combo yet but now you’ve inspired me to try it. Muffins look irresistible.
Fresh cherries are my favorite snack! I love to pair them with chocolate chips when I am really craving something sweet. With that being said, I know that these are right up my alley.
Cherries and chocolate are a great combination. I think that these would be perfect for breakfast, dessert, or an afternoon snack.
Whoa I def wanna make these for brunch this summer! Loving the chocolate cherry combo! And your photography is so fun :)!
Are you sure about a whole tablespoon of baking power, never used that much in baking before.
Yes, one tablespoon of baking powder for these muffins.
These are just so delicious!! I had to make a second batch the next day. Thank you for the great recipe! ?
Glad you liked them so much, Cyndi! A favorite around here, too!
Oh my goodness….I have tried so many recipes for the perfect chocolate chunk muffins and I finally found it!! YUMMMMMMMMMY!!!!! Deeelich!!!!
I am so glad you liked these so much, Carmene! These are one of my favorite muffins, too.
Can I use frozen cherries?
Absolutely! Check under the “tips and tricks” section – there’s a bullet point about how to adjust for frozen cherries.
Can dehydrate cherries be used?