I woke the other morning needing a more decadent breakfast–a dessert for breakfast. And this recipe for Cherry Chocolate Muffins made all my dessert-breakfast dreams come true! I mean, there’s a time for biscuits and gravy, bacon and eggs or any other savory breakfast. There’s even a place for cereal.
But then, there’s an extra special, put a cherry on top, amazing time for Cherry Chocolate Muffins for breakfast. I mean, look at that chocolate covered cherry topped muffin.
It’s a breakfast-lover’s dream.
And don’t even get me started on how easy these Cherry Chocolate Muffins are to make. I didn’t set out to make an easy muffin–really I just wanted a decadent treat with my coffee.
But when the recipe turned out to be super simple AND amazingly tasty? I’m saying it again: cherry on top of my morning.
So, if you’re ready to make the best breakfast you’ll make this week–month–year, well, grab your wooden spoon and let’s make!
What You Need to Make Cherry Chocolate Muffins
- 1 1/2 cups fresh pitted cherries, chopped, divided
- 2 cups all purpose flour plus 1 Tablespoon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 3 Tablespoons butter – melted
- 1 teaspoon vanilla extract
- 1 1/2 cups sour cream (full fat)
- 1/2 cup mini chocolate chips plus
- 2 Tablespoons
- 12 whole fresh cherries, stemmed
- 1 Tablespoon coarse sugar
How to Make Cherry Chocolate Muffins
Preheat oven to 375°. Line a 12 count muffin pan with liners and spray with a coating spray like Pam. Set aside.
Rinse and remove the pits from the cherries and set aside in a bowl.
In a large mixing bowl, add the flour, both sugars, baking powder, baking soda, salt and cinnamon. Whisk the dry ingredients together. Set aside.
In a medium mixing bowl, mix together the eggs, butter, vanilla and sour cream.
Form a well in the middle of the dry ingredients. Pour the wet ingredients into the well. Stir 10-12 times to combine. Do not over stir. You want the batter to be lumpy! Over-stirring will create large air pockets in your muffins.
Gently fold in 1/2 cup chocolate chips and 1 cup cherries.
Transfer the batter to the muffin cups, filling 3/4 of the way to the top of each liner. Sprinkle remaining cherry pieces and chocolate chips on top. Finish with placing a whole stemmed cherry on top of the batter. Sprinkle with coarse sugar.
Bake for 20-25 minutes or until the muffin tops are golden brown and an inserted toothpick comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes before allowing to cool on a wire rack.
Isn’t this just wonderful?! I mean, thi sis such a sweet and soft muffin, I dare say it’s a cupcake in disguise. So fantastic. Plus, that cherry on top–it’s literally the cherry on top. How many times can you really enjoy that in life?! LOL!
Be sure to pin this to your favorite easy breakfast recipes board on Pinterest and enjoy a little dessert for breakfast again!
Cherry Chocolate Muffins
I woke the other morning needing a more decadent breakfast--a dessert for breakfast. And this recipe for Cherry Chocolate Muffins made all my dessert-breakfast dreams come true!
Ingredients
- 1 1/2 cups fresh pitted cherries, chopped; divided
- 2 cups all purpose flour plus 1 Tablespoon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 3 Tablespoons butter - melted
- 1 teaspoon vanilla extract
- 1 1/2 cups sour cream (full fat)
- 1/2 cup mini chocolate chips plus 2 Tablespoons
- 12 whole fresh cherries, stemmed
- 1 Tablespoon coarse sugar
Instructions
1. Preheat oven to 375°. Line a 12 count muffin pan with liners and spray with a coating spray like Pam. Set aside.
2. Rinse and remove the pits from the cherries and set aside in a bowl.
3. In a large mixing bowl, add the flour, both sugars, baking powder, baking soda, salt and cinnamon. Whisk the dry ingredients together. Set aside.
4. In a medium mixing bowl, mix together the eggs, butter, vanilla and sour cream.
5. Form a well in the middle of the dry ingredients. Pour the wet ingredients into the well. Stir 10-12 times to combine. Do not over stir. You want the batter to be lumpy! Over-stirring will create large air pockets in your muffins.
6. Gently fold in 1/2 cup chocolate chips and 1 cup cherries.
7. Transfer the batter to the muffin cups, filling 3/4 of the way to the top of each liner. Sprinkle remaining cherry pieces and chocolate chips on top. Finish with placing a whole stemmed cherry on top of the batter. Sprinkle with coarse sugar.
8. Bake for 20-25 minutes or until the muffin tops are golden brown and an inserted toothpick comes out clean.
7. Allow the cupcakes to cool in the pan for 10 minutes before allowing to cool on a wire rack.
Enjoy!
Looking for even more tasty muffin ideas? Check out these recipes!
Easy Everything Breakfast Muffins
Mint Chocolate Chip Ice Cream Muffins
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