Indulge in these rich and flavorful muffins filled with chocolate and cherries, topped with a delightful cinnamon streusel. Perfect for breakfast, dessert, or any moment in between!
Ingredients:
Cinnamon Streusel:
- ½ cup all-purpose flour
- ⅓ cup light brown sugar (or granulated sugar)
- 3 tablespoons unsalted butter, melted
- 1/4 teaspoon cinnamon
- A pinch of salt
Chocolate Cherry Muffins:
- 2 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- ¼ cup brown sugar (either light or dark), packed
- 2 large eggs, room temperature
- ⅔ cup buttermilk, room temperature
- 1 cup cherries, pitted and halved
- ½ cup chocolate chips (semi-sweet or dark)
Instructions:
- Cinnamon Streusel: In a small bowl, mix together the melted butter, flour, sugar, cinnamon, and salt using a fork. Once combined, set aside in the fridge to chill while you prepare the muffin batter.
- Chocolate Cherry Muffins: Start by preheating your oven to 425°F (220°C). Prepare a muffin tin by lining it with cupcake liners or greasing it with butter.
- In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, ginger, and salt.
- In a larger bowl, whisk together the melted and slightly cooled butter, granulated sugar, brown sugar, buttermilk, vanilla extract, and eggs.
- Gently fold the dry ingredients into the wet mixture using a spatula. Once nearly combined, fold in the halved cherries and chocolate chips.
- Use an ice cream scoop or a spoon to evenly distribute the batter among the muffin tin compartments. Generously sprinkle the chilled cinnamon streusel over the batter.
- Bake in the preheated oven for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for an additional 17-19 minutes. The muffins are ready when a toothpick inserted into their center comes out mostly clean with just a few crumbs.
- Let the muffins cool in the tin for about 10 minutes. Afterwards, transfer them to a wire rack to cool completely.
Notes:
- When preparing the streusel, ensure a mix of both large and small crumbs for texture.
- If you choose not to use streusel, you can sprinkle the muffin tops with turbinado sugar just before baking for a crunchy texture.
- Store any leftover muffins in an airtight container at room temperature for up to 3 days. If needed, you can freeze the muffins, where they'll remain good for up to 3 months.
Enjoy these scrumptious muffins with your favorite beverage, be it coffee, tea, or a glass of milk! They're a delightful treat sure to satisfy your sweet cravings.
