Cherry Chocolate Chip Muffins with Almond
Tender muffins studded with tart-sweet cherries and chocolate chips, brightened by almond extract. The combination of all-purpose and whole wheat flour creates a hearty crumb with subtle nuttiness. Perfect for breakfast, brunch, or an afternoon snack. This version balances fruit and chocolate without being overly sweet, making it ideal for those who prefer less sugary baked goods.
Ingredients
- 2 cup all-purpose flour
- ½ cup sugar
- ⅓ cup whole wheat flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon saltneutral oil1:1vegandairy-free
oil creates more tender crumb; use refined coconut or vegetable oil
Full guide → - 1 large egg, lightly beaten, room temperature
- ½ cup milk
- ⅓ cup sour cream
- 4 tablespoon unsalted butter, melted and cooledneutral oil1:1vegandairy-free
oil creates more tender crumb; use refined coconut or vegetable oil
Full guide → - ½ teaspoon almond extractvanilla extract1/2allergytree_nuts-free
halve vanilla if substituting as almond is more potent
Full guide → - 10 ounce frozen sweet cherries, thawed and roughly chopped
- ½ cup mini semi-sweet chocolate chipsdark chocolate chips1:1flavor variant
darker chocolate balances sweetness of cherries
Instructions
- 1
Preheat oven to 400°F and grease 12 muffin cups or line with papers.
- 2
Whisk together all-purpose flour, sugar, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
- 3
In a large bowl, whisk egg, milk, sour cream, melted butter and almond extract until combined.
- 4
Fold in cherries and chocolate chips to the wet mixture.
- 5
Add flour mixture and hand stir until just blended, being careful not to overmix.
- 6
Fill each muffin cup three-quarters full with batter.
- 7
Bake until golden brown and a toothpick inserted into center comes out clean, about 18 to 20 minutes.
- 8
Cool in pan for five minutes, then transfer to wire rack to cool completely.
Tips
Don't overmix the batter once you add the flour mixture; this keeps muffins tender rather than dense and tough.
Room temperature egg incorporates more smoothly into the wet ingredients and helps create an even crumb structure.
For extra cherry flavor, use fresh cherries in season (pit and chop them) or substitute with thawed frozen cherries without draining excess liquid.
Good to Know
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Batter can be made one day ahead and refrigerated overnight; bake in the morning. Baked muffins freeze well for up to 3 months in freezer bags.
Serve warm or at room temperature with coffee, tea, or as part of a breakfast spread. Pairs well with whipped cream or a simple glaze.
Common Mistakes
Overmix the batter to avoid dense, tough muffins with tunneling.
Don't skip cooling in the pan to prevent muffins from breaking when removed while too warm.
Substitutions
Dairy-Free Swaps
oil creates more tender crumb; use refined coconut or vegetable oil
Full guide →Nut-Free Alternatives
halve vanilla if substituting as almond is more potent
Full guide →General Alternatives
FAQ
Can I use fresh cherries instead of frozen?
Yes. Pit and chop fresh cherries, using about the same weight. Avoid over-stirring as fresh cherries are more delicate. They may release more liquid, which adds moisture to the muffins.
What if I don't have almond extract?
Omit it entirely or use vanilla extract (only 1/4 teaspoon) as almond extract is stronger. The muffins will still be delicious but with subtly different flavor.
How long can I keep baked muffins?
Room temperature in an airtight container lasts 3 days. Refrigerated, they keep up to 5 days. Frozen in an airtight bag or container, they last up to 3 months. Thaw at room temperature or reheat gently.