Cherry and Chocolate Chip Muffins

These moist vanilla cupcakes bursting with fresh cherries and overload of chocolate chips are the perfect muffins to bake this cherry season. Get your hands on a box and start baking.

I have a new motto in the kitchen these days – Eat Fresh and East Local. I’m really trying to cut down on junk and most importantly try and eat what’s fresh and in season, because I read somewhere that it’s always best to use a fruit in it’s prime season so now that cherries are in I knew I had to bake with them, mainly because I bought two boxes and I didn’t want them to go to waste 🙂 Chocolate was no-brainer so I just used my very basic vanilla muffin recipe and added these to it. The result- moist, fluffy, and full of flavour muffins that are just perfect for breakfast everyday. Just grab one and get out!

Cherry and Chocolate Chip Muffins

 

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Prep time

20 mins

Total time

20 mins

 

These moist vanilla cupcakes bursting with fresh cherries and overload of chocolate chips are the perfect muffins to bake this cherry season. Get your hands on a box and start baking.

Author: Radhika

Makes: 10 muffins

Ingredients

• • Softened Butter, ⅓rd cup or 75 grams approx.
• • Caster Sugar, ⅓rd cup or 65 grams approx.
• • All Purpose Flour (maida), 1¼th cup or 150 grams
• • Baking Powder, 1 teaspoon
• • Baking Soda, ½ teaspoon
• • Salt, ½ teaspoon
• • Buttermilk, ½ cup or 120 ml (Recipe here)
• • Vanilla Essence, 1 teaspoon
• • Cherries, 1 cup (pitted)
• • Chocolate Chips, ½ cup

Method

1. Preheat oven for 10 minutes at 180 degrees.
2. Sieve flour, baking powder, baking soda and salt in a bowl and keep aside to be used later.
3. In another bowl, whisk butter and sugar until lighter in color and fluffy. The sugar should combine completely with the butter, this will take about 5-10 minutes. Finally mix in the vanilla essence.
4. Now add the dry ingredients to the wet ingredients little by little and keep adding the buttermilk slowly until you form a wet batter. Mix only until you no longer see dry flour. And only use a spatula to mix, NO whisk.
5. Add in the the pitted cherries and chocolate chips to the batter and mix until evenly dispersed.
6. Fill the muffin liners until ¾th full and bake for about 15-20 mins at 180 degrees or until a skewer inserted in the middle comes out clean.
7. Let the muffins cool down for atleast 10 mins before taking them out.

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For more muffin recipes, go here.