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
Scale
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.
