These cherry milk chocolate chip muffins are not only beautiful to look at, but they are also delicious to eat too! My kids have been asking for muffins, and since my son isn’t feeling well, I decided to make them a batch today. I had cherries on hand along with milk chocolate chips and decided they would make a terrific muffin combination. Don’t be intimidated by slicing cherries – it took me 5 minutes to slice mine up with a paring knife and it was worth the effort. My kids LOVED these muffins. They said the cherries and chocolate together were awesome and that the muffins were moist and yummy. I have a feeling we’ll be making these again!
How to Make Cherry Milk Chocolate Chip Muffins
Preheat the oven to 425 degrees. Coat a muffin tin with cooking spray.
Combine the flours, baking powder, and salt together in a bowl until well blended.
Whisk together the eggs and sugar. Add the vanilla, milk, and coconut oil, and whisk until well combined. Slowly add the flour mixture to the egg mixture and stir until just combined – don’t over mix! The batter will be very thick and a bit lumpy. Fold in the chocolate chips and then very gently (so they don’t break up) fold in most of the cherries. Spoon batter into the prepared muffin tin then add a few of the remaining cherries to the top of each muffin, making sure to push them down gently into the batter. Sprinkle with the turbinado sugar.
Place into the oven and bake at 425 for 5 minutes. Reduce the heat to 375 and continue baking for 13-15 minutes, or until a tester inserted into the center of a muffin comes out clean. Remove from the oven and cool for a few minutes in the pan before moving them to a cooling rack. Serve plain or with butter. Enjoy.