Homemade Cherry Chip Muffins

Breakfast is so easy when you give these homemade Cherry Chip Muffins a try! Also great for the lunch box or snack and ready in less than 30 minutes! So light and fluffy with cherry chips in every bite!

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This recipe was revised, photographed and updated 7/2023.

Cherry chips are available all year round. If you can't find them at your local grocery store, they are available to order on Amazon here!

Had I known of this untapped goldmine sooner, we would have started enjoying these tasty grab and go breakfast muffins a long time ago. It wasn't until I recently found some cherry chips in the Easter section at my local grocery store, and with cherry being one of my favorite flavors, this recipe practically made itself.

This family friendly breakfast is not only tasty and affordable, it takes less than 30 minutes to make! Although regular sized chips work too, we used mini cherry baking chips so each bite was full of chips. 

These Cherry Chip Muffins are not just for breakfast either. It is great to have such a budget friendly snack or lunchbox treat that kids can't wait to eat! 

If you are planning ahead, this kid friendly delight is freezable too! 

And if cherry chips aren't your thing, you can substitute any flavor chips. We absolutely love peanut butter or butterscotch!

Keep scrolling for tips, additional muffin recipes and more! 

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What are the ingredients in this recipe?

• all purpose flour
• baking powder
• sugar
• salt
• eggs
• milk
• canola oil
• vanilla extract
• mini cherry chips

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Store in an airtight container for up to 3 days.

• To freeze: Just place them in the freezer for 30 minutes to an hour. However long it takes for the muffins to become frozen solid. Then you can individually wrap them in aluminum foil to avoid them sticking together, then place them in a Ziploc bag. If you do not want to individually wrap your muffins, just set them as one layer in a Ziploc bag, squeezing out any air prior to closing, and place them in the freezer. I would suggest double bagging the Ziploc bags in this case, to avoid freezer burn. When you are ready to enjoy again, let these tasty treats thaw naturally at room temperature and then microwave them for approximately 30 to 45 seconds depending on the power level of your microwave, or heat in the oven at 400°F. Baking them for 10 to 15 minutes and once again you have soft, moist muffins. 

• It is not recommended to make the batter in advance because the baking powder becomes activated when the liquids are added. They will not rise as they should if made in advance.

More muffin recipes you might like:

• Simple Cinnamon Muffins
• Honey Butter Muffins
• Banana Mini Chocolate Chip Muffins
• Strawberry and White Chocolate Muffins
• Brown Sugar Topped Rhubarb Muffins
• Chai Coffee Cake Muffins

You can add or substitute with these ingredients:

• almond extract instead of vanilla
• any flavor chips like chocolate, white chocolate, peanut butter, mint, butterscotch, caramel or lemon 
• English toffee bits instead of baking chips

I hope you enjoy this recipe as much as we did!

Cherry Chip Muffins

Yield: 12 muffins

Author: Hot Eats and Cool Reads

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup canola oil
• 1 1/2 teaspoons vanilla extract
• 1 cup mini cherry chips

Instructions

1. Preheat oven to 400 degrees F. 
2. Line muffin cups with paper liners.
3. In a medium bowl, combine flour, baking powder, sugar, and salt. 
4. Add eggs, milk, oil and vanilla. Stir until combined and smooth, about 15-20 turns with a mixing spoon. 
5. Then stir in the cherry chips. Spoon batter into muffin cups. 
6. Bake for 20 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack to cool.
7. Store in an airtight container.

Notes:

Store in an airtight container for up to 3 days.

These muffins can be frozen. Wrap cooled muffins in freezer wrap, or freezer bags. Store up to 3 months.

It is not recommended to make the batter in advance because the baking powder becomes activated when the liquids are added. They will not rise as they should if made in advance.

Nutrition Facts

Calories

282.60

Fat (grams)

14.83

Sat. Fat (grams)

3.79

Carbs (grams)

34.97

Fiber (grams)

1.42

Net carbs

33.55

Sugar (grams)

16.39

Protein (grams)

4.52

Sodium (milligrams)

190.56

Cholesterol (grams)

32.63

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Useful Equipment:

• Cake Tester
• Cast Iron Muffin Pan

Recipes around this time in blog history....

One year ago:

• Egg McMuffin Breakfast Casserole

Two years ago:

• Amazing Taco Dip

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