Ingredients
Scale
- 1 ½ cupsall-purpose flour
- 1 tspbaking powder
- ½ tspbaking soda
- ¼ tspsalt
- ½ cupunsalted butter, softened
- ¾ cupgranulated sugar
- 2large eggs
- 1 tspvanilla extract
- ½ cupsour cream
- ½ cupmaraschino cherries, chopped
- ½ cupchocolate chips
- ¼ cupmaraschino cherries, whole (for topping)
- ¼ cupchocolate chips (for topping)
Instructions
- Preheat and Prep:Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This step ensures your muffins bake evenly and don’t stick to the pan.
- Mix Dry Ingredients:In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This helps distribute the leavening agents evenly, ensuring a consistent rise.
- Cream Butter and Sugar:In a large bowl, cream together the butter and sugar until light and fluffy. This process creates air pockets that contribute to the muffin’s texture.
- Add Eggs and Vanilla:Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. The eggs help bind the ingredients, while the vanilla adds flavor depth.
- Combine Ingredients:Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing, which can make the muffins tough.
- Fold in Cherries and Chocolate Chips:Gently fold in the chopped cherries and chocolate chips. This ensures they’re evenly distributed without breaking down the cherries too much.
- Fill and Top:Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Top each muffin with a few whole cherries and extra chocolate chips for added flavor and visual appeal.
- Bake and Cool:Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.