Cherry Chocolate Chip Muffins
Fresh cherries burst with flavor in these muffins, and I love to give them that bakery touch by adding sanding sugar on top.
Servings: 12 muffins
Ingredients
- 2 ⅓ cups all purpose flour
- ½ cup sugar
- 2 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 1 large egg
- ½ cup milk
- ⅓ cup sour cream
- ¼ cup vegetable oil
- ½ tsp vanilla extract
- 1 cup cherries pitted and diced
- ½ cup chocolate chips
- Sanding sugar for the tops
Instructions
- Preheat the oven to 425ºF. Place muffin liners in muffin tin.
- In a small bowl, combine the flour, sugar, baking soda, baking powder, and salt. Set aside
- In a larger bowl, combine the egg, milk, sour cream, vegetable oil and vanilla extract. Whisk to combine.
- Sift in 1/4 of the flour mixture at a time, gently folding the batter, until all of the flour is incorporated.
- Add in the cherries and chocolate chips, fold again to combine.
- Fill each muffin cup full with batter. I like to use a cookie scoop to scoop batter into each cup, the batter will be thick. This gives each muffin a nice dome top. Sprinkle sanding sugar on top of each muffin.
- Place the muffin pan in the middle of the oven and bake for 5 minutes at 425ºF. Then keeping the pan in the oven, reduce the oven temperature to 400ºF and continue to bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for about 3 minutes in the pan, then take the muffins out and allow them to cool upside down on a cooling rack. This will help create muffins with a dome top.
Nutrition
Calories: 178kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 368mg | Potassium: 80mg | Fiber: 1g | Sugar: 13g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg