Sour Cherry Muffins

Sour cherry muffins are the perfect combination of sweet and tart to start off your day.

These delicate muffins are loaded with fresh sour cherries and just enough dark chocolate to make them feel like a treat — simple enough for a weekday breakfast, special enough for a summer brunch spread.

Fresh Cherries

These muffins start with fresh sour cherries also called tart cherries. The two names refer to the same fruit, so if you’re searching for tart cherry muffins you’re in exactly the right place. You’ll need a full cup after pitting.

Because I buy large quantities of cherries I use a cherry pitter, but if you’re just doing one cup you can likely get away with pushing the pit through with a straw. Cutting the cherries in half after pitting makes sure no pits get missed. Feel free to roughly chop instead of halving if desired.

Can you use frozen or canned sour cherries? Yes, but make sure they are thoroughly drained and patted dry before adding to the batter. Excess liquid can make the batter too wet, affecting both texture and bake time. If using frozen cherries, thaw completely first and spread on a paper towel to absorb as much moisture as possible before folding in.

Chocolate Chunks

I used dark chocolate chunks in the recipe. However, chocolate chips or mini chocolate chips even would work. Use any type of chocolate you favor – dark, milk, semi-sweet, white, etc. There’s no way to mess it up.

Skip the chocolate entirely if desired. You’ll likely get less muffins but that isn’t necessarily a bad thing.

Other Optional Additions

Feel free to add up to ½ cup of chopped nuts or slivered almonds to the batter. Almonds and cherries are a great combination after all.

For a fancier finish, borrow the streusel topping from my Rhubarb Muffins and sprinkle it over the batter just before baking.

Troubleshooting

The muffins are wet or gummy inside. This is almost always a moisture issue from the cherries. Make sure fresh cherries are well dried after washing, and that canned or frozen cherries are thoroughly drained and patted dry before folding in. If the muffins are underbaked, return them to the oven for 3–5 more minutes and test again with a clean toothpick.

The muffins didn’t rise well. Check your baking powder — it loses potency over time. If it’s been open more than 6 months, replace it. Also make sure not to overmix once the wet and dry ingredients are combined. Stir just until no dry streaks remain.

The chocolate sank to the bottom. Toss the chocolate chunks in a teaspoon of flour before folding into the batter — this helps them stay distributed rather than sinking during baking.

The muffins stuck to the tin. Grease the muffin tin thoroughly, including the flat top surface around each cup. Alternatively, use paper liners for easy release.

The muffins are too tart. This is the nature of sour cherries — if the tartness is too much, substitute half the sour cherries with sweet cherries, or add an extra tablespoon of sugar to the dry ingredients.

How to Serve

This is a simple grab and go breakfast if you want it. Pair it with a protein shake for a filling boost.

Serve it as part of a brunch with fruit, eggs, and bacon.

How to Store

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, place in the refrigerator for up to 5 days.

The baked muffins also freeze beautifully. Place cooled muffins in an airtight bag or container and freeze. Thaw at room temperature as needed. Use within 6 months for best flavor and to prevent freezer burn.