This delightfully delicious cherry muffin recipe features freshly picked fruit and white chocolate chips. The muffins are delicious with coffee for breakfast, but they’re also sweet enough for dessert.
I hope cherries are still in season where you live because you’re going to want to try this recipe using fresh-picked sweet cherries.
These white chocolate cherry muffins might technically fall into the “dessert for breakfast” category. They’re oozing with sweetness, thanks to the sweet, dark cherries and the white chocolate chips!
I love one — or two — in the morning with my coffee!
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We’ve been overrun with fresh-picked produce lately — strawberries, cherries, blueberries, blackberries and peaches. It is that time of the year when everything is in season. And I can’t resist a farm stand or a pick-your-own farm. So, I’ve been challenging myself in the kitchen to come up with different ways to use the bounty of fruit and veggies.
This cherry muffin recipe is the result of a kitchen experiment that went very well. It’s a mashup of the blueberry muffin recipe from the Williams-Sonoma Muffins cookbook and a white chocolate cranberry muffin recipe a friend shared with me.
I’m going to go out on a limb and say I like the white chocolate cherry muffin recipe best of all. These baby blow traditional blueberry muffins out of the kitchen!
- 1/2 cup unsalted butter melted
- 3/4 cup buttermilk
- 2 large eggs
- 1 Tablespoon vanilla extract
- 2 cups all-purpose flour plus more for fruit and chocolate chips
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chocolate chips
- 1 to 1 1/2 cups fresh cherries stems removed and pitted
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Preheat oven to 350 degrees. Line 18 muffin cups with paper baking cups and spray with cooking spray
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In a bowl, combine the eggs, buttermilk and vanilla.
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Allow the butter to cool slightly and add slowly to the milk mixture, being careful not to "cook" the eggs. Whisk until smooth.
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In another bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the center of the dry ingredients, and add the wet ingredients to the center. Use a wooden spool to beat until smooth and well mixed, about 1 to 2 minutes.
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Toss the white chocolate chips in a little bit of flour, until they are lightly coated. This will prevent them from sinking to the bottom of your muffins.
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Fold in the white chocolate chips, being careful to over mix.
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Toss the pitted cherries lightly in flour, then fold into the muffin batter, until just mixed.
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Spoon the batter into greased, lined muffin cups, filling each cup about two-thirds of the way. Do no overfill.
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Bake until golden, about 20-25 minutes. (Cooking times may vary, depending on your oven.) A toothpick inserted in the middle should come out clean.
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Allow muffins to cool in the pan for 5 minutes, then remove from muffin tin.
These white chocolate cherry muffins are best served right out of the oven, when the cherries and white chocolate chips are still oozy and melty.
If you have any leftover, you can always zap them in the microwave or in the toaster oven to warm them up.
Because these muffins are so ooey-gooey, it’s important that you use paper baking liners in your muffin pans. Otherwise, you’re going to have a mess to clean up after making this cherry muffin recipe!
If you don’t happen to have any buttermilk on hand, you can substitute 3/4 cup of regular milk plus 3/4 Tablespoon of lemon juice. That’s what I did the last time I made them.
The muffins were as delicious and airy as ever.
If you’re looking for more baking and recipe ideas featuring cherries and other summer fruit and produce, you might enjoy these recipes:
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