If you’re craving a muffin that perfectly balances richness and freshness, this Gooey Chocolate Cherry Muffins Recipe is going to be your new best friend. These muffins are an irresistible combination of deep chocolate flavor, bursting juicy cherries, and that wonderfully gooey and melty texture that just melts in your mouth. Whether it’s breakfast, an afternoon treat, or dessert, these muffins deliver a comforting, indulgent experience that feels both sophisticated and cozy at the same time.
Ingredients You’ll Need
Getting the ingredients right is key to making these Gooey Chocolate Cherry Muffins Recipe shine. Each item plays an important role, from the cocoa powder giving that intense chocolate punch, to the tang of sour cream that keeps the muffins moist and tender.
- 1 1/2 cups all-purpose flour: the base that provides structure to your muffins.
- 1/2 cup unsweetened cocoa powder: delivers the rich chocolate flavor that makes these muffins irresistible.
- 1 tsp baking powder: helps the muffins rise perfectly fluffy.
- 1/2 tsp baking soda: adds a little extra lift and balances acidity.
- 1/4 tsp salt: enhances all the flavors beautifully.
- 1/2 cup granulated sugar: for just the right amount of sweet crunch.
- 1/2 cup brown sugar, packed: adds a subtle caramel note and moisture.
- 1 large egg: binds everything together while adding richness.
- 1 tsp vanilla extract: gives a warm, inviting aroma.
- 1/2 cup whole milk: helps create a soft crumb.
- 1/2 cup sour cream: keeps your muffins moist and tender with a subtle tang.
- 1/2 cup unsalted butter, melted: adds a silky texture and buttery flavor.
- 1 cup fresh or frozen cherries, pitted and chopped: bursting with juicy sweetness and a touch of tartness; reserve a few for topping.
- 1/2 cup semi-sweet chocolate chips: mixed into the batter for gooey chocolate pockets.
- 1/4 cup semi-sweet chocolate chips: reserved for melting on top during the final step.
- 1 tbsp unsalted butter: for melting with chocolate chips to create that ooey-gooey topping.
How to Make Gooey Chocolate Cherry Muffins Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). While it’s warming up, line your muffin tin with paper liners or grease it to ensure easy removal later. This simple step sets the stage for perfectly baked muffins with beautiful tops.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar. Blending the dry ingredients well ensures even distribution of the cocoa’s rich chocolate flavor and helps your muffins rise uniformly.
Step 3: Prepare the Wet Ingredients
In a separate bowl, beat the large egg with the vanilla extract. Stir in the whole milk, sour cream, and melted unsalted butter until fully combined. This mixture creates the lush, moist base for your muffins and balances the intense chocolate in the dry mix.
Step 4: Combine Wet and Dry Mixtures
Gently fold the wet ingredients into the dry mixture using a spatula or wooden spoon. Be careful not to overmix; stop as soon as the ingredients come together. Overmixing can make muffins tough, but a light hand keeps them tender and airy.
Step 5: Add Cherries and Chocolate Chips
Fold in the chopped cherries and the 1/2 cup semi-sweet chocolate chips, distributing them evenly throughout the batter. The cherries add a juicy, fruity burst in every bite, while the chocolate chips create melty pockets of pure delight.
Step 6: Fill the Muffin Cups
Spoon the batter evenly into the muffin cups, filling each about two-thirds full. For some extra cherry charm and eye-catching appeal, press a reserved cherry gently on top of each muffin before baking.
Step 7: Bake and Prepare the Gooey Topping
Bake the muffins for 18 to 20 minutes until a toothpick comes out with moist crumbs but not wet batter. While baking, melt the 1/4 cup chocolate chips with 1 tablespoon of unsalted butter in a small heatproof bowl over simmering water or in short bursts in the microwave. Stir until smooth and glossy.
Step 8: Finish Your Gooey Chocolate Cherry Muffins Recipe
Once the muffins have cooled slightly, drizzle the melted chocolate-butter mixture over the tops. This finishing touch gives your muffins that signature gooey chocolate appeal everyone will love.
How to Serve Gooey Chocolate Cherry Muffins Recipe
Garnishes
For a beautiful and tasty touch, consider sprinkling chopped toasted almonds or a dusting of cocoa powder on top of the chocolate drizzle. Fresh cherries placed strategically on top keep it bright and inviting.
Side Dishes
These muffins pair wonderfully with a cup of strong coffee or a creamy latte for a perfect morning boost. For a dessert twist, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream.
Creative Ways to Present
Turn your muffins into a delightful snack by slicing them in half and sandwiching a spread of cream cheese or mascarpone in between. You can also cut them into bite-sized pieces and serve on a platter for sharing at brunch or parties.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Gooey Chocolate Cherry Muffins Recipe fresh by storing them in an airtight container at room temperature for up to 2 days. They stay soft and flavorful, perfect for an easy grab-and-go snack.
Freezing
If you want to enjoy these muffins later, freeze them individually wrapped in plastic wrap and stored in a freezer bag for up to 3 months. Thaw overnight on the counter or defrost in the microwave.
Reheating
Reheat muffins in the microwave for 20 to 30 seconds or pop them in a toaster oven for a few minutes to revive their warmth and gooey texture. The chocolate topping will soften beautifully again.
FAQs
Can I use frozen cherries for this recipe?
Absolutely! Frozen cherries work perfectly in this Gooey Chocolate Cherry Muffins Recipe. Just make sure to thaw and drain them well to prevent excess moisture from affecting the batter.
How do I make sure my muffins stay moist?
Using sour cream and melted butter in the batter is key to moisture. Also, avoid overbaking and mixing the batter too vigorously to keep the muffins tender and gooey.
Can I substitute the semi-sweet chocolate chips with dark chocolate?
Yes, dark chocolate is a great alternative and will add a richer, slightly more intense chocolate flavor to your muffins while still keeping them wonderfully gooey.
Are these muffins suitable for freezing and reheating?
Definitely! These Gooey Chocolate Cherry Muffins Recipe freeze well and can be reheated to taste freshly baked. Just remember to wrap them well to avoid freezer burn.
Can I make these muffins dairy-free?
You can swap the butter for coconut oil and use a plant-based yogurt instead of sour cream to make a dairy-free version. The texture might be slightly different but still delicious!
Final Thoughts
This Gooey Chocolate Cherry Muffins Recipe is one of those special treats that brings so much joy with every bite. Whether you’re baking for yourself, friends, or family, these muffins are sure to impress with their rich chocolate goodness and juicy cherry pops. I encourage you to give this recipe a try—you might just find yourself reaching for these muffins whenever you need a bit of cozy comfort in your day.
Print
Gooey Chocolate Cherry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Gooey Chocolate Cherry Muffins are a delightful treat packed with rich cocoa, fresh cherries, and melty chocolate chips. Perfectly moist and bursting with fruity and chocolatey flavors, they make an ideal snack or breakfast indulgence.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 cup unsalted butter, melted
Add-ins
- 1 cup fresh or frozen cherries, pitted and chopped (reserve a few for topping)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup semi-sweet chocolate chips (for topping)
- 1 tbsp unsalted butter (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it well.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution.
- Cream Sugars and Egg: In a large bowl, whisk the granulated sugar, brown sugar, and large egg until light and fluffy. Add in the vanilla extract and mix well.
- Add Wet Ingredients: Pour in the whole milk, sour cream, and melted unsalted butter into the sugar mixture. Stir until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep muffins tender.
- Fold in Cherries and Chocolate Chips: Gently fold the chopped cherries and 1/2 cup semi-sweet chocolate chips into the batter, distributing evenly.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups. Top each muffin with reserved cherries and sprinkle with the remaining 1/4 cup semi-sweet chocolate chips. Dot each muffin top with a small amount of the tablespoon of unsalted butter for extra gooeyness.
- Bake Muffins: Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep them gooey.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool slightly before serving. Enjoy warm for the best gooey texture.
Notes
- Use fresh or frozen cherries; if using frozen, do not thaw to avoid excess moisture.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Don’t overmix the batter to maintain a light, moist crumb.
- Try adding a sprinkle of coarse sugar on top before baking for a crunchy texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
