Cherry Chocolate Chip Oatmeal Muffins

Muffins are one of life’s beautiful inventions, and these cherry chocolate chip oatmeal muffins prove it. They are dense yet fluffy, with healthy oatmeal, perfect for a quick energy boost. Enjoy them for a sweet breakfast, brunch, or lunchtime snack.

I can never seem to keep muffins around here for more than a day, which goes to show how much they are loved. When I found myself with too many frozen cherries, I asked myself, What could I make? Cherry and chocolate are such a classic pairing, so why not in a muffin? Cherry and dark chocolate chips make this recipe sing. Plus, they have good-for-you oats, so you can feel a little less guilty indulging.

The dark chocolate chips offer a deeper, more intense cacao flavor, which offsets the tart sweetness of the cherries. The crumb of these muffins is dense yet fluffy, with a good amount of moisture to keep them fresh longer. But I promise they won’t last long!

If you love fruity muffins, try our lemon blueberry cheesecake muffins with cream cheese chips. We’ve baked whipped cream cheese for a full-bodied flavor that can’t be beaten. 

_{Images seen in this post have been made with fresh cherries.}

Why You Will Love This Tasty Muffin Recipe

Delicious Flavor Combination: The sweet and tart cherries paired with decadent dark chocolate chips create a mouthwatering taste that makes each bite unique. The hint of cinnamon adds warmth, enhancing the overall flavor.

Healthy and Satisfying: Made with nutritious oatmeal and fruit, these muffins offer a good source of fiber and energy. They’re a perfect grab-and-go snack that you can feel good about eating at any time.

Versatile and Easy to Make: Whether you use fresh or frozen cherries, these muffins are simple to prepare and perfect for any occasion. The combination of wholesome ingredients makes them a hit for kids and adults alike.

Make a Batch of These Delicious Cherry Chocolate Chip Muffins!

First, blend the oil and sugar together in a large bowl. I love that muffins use oil over butter. Oil is fairly cheap compared to butter, and it creates a really spongy texture when used in baking. Over the many years of my baking, I have subbed out a lot of butter in favor of my waistline and pocketbook. Don’t be afraid to test your favorite baking recipes with this switch; you may be pleasantly surprised by how tasty the results are. 

After blending the oil and sugar, add the egg and mix well. In another bowl, combine the flour, oatmeal, baking powder, cinnamon, and a pinch of salt. Then, simply add the wet ingredients to the blended dry ingredients and mix until you can not combine further. As that mixture will be on the dry side, you can add the milk immediately. This will make the batter look like oatmeal porridge! 

Before we add the chocolate and cherries, I want to add a word about pitting fresh cherries. If you are new to this, I recommend purchasing a cherry pitter for your kitchen. Over the years, I have only had to make this small purchase once, and the tool has been so helpful. Set the cherry in the bowl of the pitter and press down. Pop out the cherry pit, and you can easily cut the cherry in half for the recipe. While working on pitting and cutting up your cherries, the oatmeal softens in the mixing bowl while thickening the muffin batter. 

Now that you have the fruit ready and measured, you can add it and the chocolate chips to the batter, folding them in gently just enough to distribute evenly. If you use frozen cherries, you want to avoid having the entire bowl of batter turn red or pink, as they tend to color the batter more than fresh cherries do. 

Prepare the muffin pan by greasing it or lining the muffin tin with paper muffin liners. I generally use non-stick cooking spray because it makes it easy to turn out baked muffins afterward and saves on wasting paper liners. 

Don’t be shy; spoon the batter to fill the extra-large muffin tins to the brim. These cherry chocolate chip beauties aren’t likely to spill over, so fill away! Preheat your oven to 400°F as a hot oven helps muffins rise. The baking time for these delightful muffins is 20-25 minutes or until golden.

This great recipe makes twelve slightly spiced chocolate cherry muffins that will probably be gone faster than you can worry about how to store them. However, if you do need to store these delicious muffins, make sure they’re in an airtight container. These moist oatmeal muffins are perfect for school or work lunches, too!

Ingredients:

All-purpose Flour: This ingredient is creates the base of the recipe and adds to the structure giving them a firm yet tender crumb.

Baking Powder: This leavening agent helps the muffins rise and become fluffy.

Salt: Enhances the overall flavor of the muffin and balances the sweetness.

Cinnamon:  This spice adds warmth while also complementing the cherries and chocolate.

Rolled Oats: Adds texture and a hearty, wholesome flavor, making the muffins more filling and nutritious.

Milk: Adds moisture and helps blend the dry ingredients smoothly, creating a tender crumb.

Brown Sugar:  This has the perfect amount of sweetness for these muffins and adds depth of flavor with its caramelized notes, contributing to their moistness.

Egg: Binds the ingredients together and helps provide structure and stability to the muffins.

Oil: Keeps the muffins moist and tender, creating a spongy, lasting texture.

Cherries: Adds bursts of tart sweetness and juiciness, enhancing the overall flavor profile.

Dark Chocolate Chips: Introduces rich, intense chocolate flavor, balancing the tartness of the cherries and adding indulgence.

Substitutions And Add-Ins For This Cherry Chocolate Muffin Recipe

All-purpose Flour: Substituting some or all of the flour with oat flour will work alright just remember that oat flour absorbs more moisture than all-purpose flour. You may need to adjust the milk slightly to achieve the desired consistency (reference video for finished batter appearance). 

Baking Powder: If find yourself out of baking powder, you can substitute cream of tartar and baking soda.

Salt: You can substitute sea salt or kosher salt for table salt, but adjust the quantity slightly as these salts are less dense.

Cinnamon: Chai or Eggnog spice can be used as a substitute for cinnamon, depending on your preference.

Rolled Oats: Any quick oat can be used except for instant oatmeal packets. Avoid using stone-ground oats when baking, as they are too coarse and do not absorb liquid as well as quick oats. You can also omit the oats in favor of using whole wheat flour for a great nutty flavor. 

Milk: Any dairy-free milk, such as almond , oat, or soy milk, can be subbed for regular milk.

​​Brown Sugar: If you don’t have brown sugar, you can substitute it with coconut or white sugar, but the flavor and moisture content may differ slightly.

Egg: You can replace the egg here with 1/4 cup of unsweetened applesauce.

Oil: Any neutral oil can be subbed for vegetable oil, but remember that they may alter the flavor slightly.

Cherries: If you don’t have cherries, you can use other fruits like blueberries, raspberries, or other fruits that pair with dark chocolate, as well as substitutes. Another tasty idea is to use dried cherries or cranberries instead of fresh/frozen fruit. Omit the fruit altogether to enjoy fluffy oatmeal chocolate chip muffins.

Dark Chocolate Chips: If you want a sweeter muffin, you can use semi-sweet or milk chocolate chips instead of dark chocolate chips. Or use a mix chips for a blend of chocolate flavors. 

Expert Tips, Serving And Storing Suggestions For These Cherry Chocolate Muffins.

Tip #1: Allow Batter To Rest. Allow the batter to rest while you wash, dry, pit, and cut the cherries. This softens the oats and helps them absorb moisture, resulting in a softer texture and more evenly distributed oat flavor throughout the muffins.

Tip #2: Gently Fold in Cherries and Chocolate: When adding the chopped cherries and dark chocolate chips to the batter, use a gentle folding motion to incorporate them. Overmixing your batter can lead to a dense or tough texture. Aim to distribute the mix-ins evenly without overworking the batter.

Tip #3: Preheat Oven. Don’t put muffins in a cold oven. They need the high temperature to rise correctly and bake evenly.

These cherry chocolate oatmeal muffins are the essence of a good muffin, combining the rich flavors of dark chocolate and tart cherries with the satisfying texture of oats. Whether you enjoy muffins warm with a pat of butter for breakfast or packed as a perfect snack on the go, each bite bursts with juicy sweetness, making them an irresistible treat any time of day.

To extend the freshness of your muffins, store them in an airtight container at room temperature for up to three days. To freeze individually, wrap completely cooled muffins in Saran wrap and place them in a Ziplock bag for up to three months. To enjoy muffins from frozen, thaw as needed at room temperature.

Share your experience with these chocolate cherry muffins by leaving a rating and comment below! Your feedback will help others discover the joy of baking during the cherry season. It ensures they have a delightful experience just like yours.