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Cherry muffins on a cake stand.
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5 from 6 votes

Easy White Chocolate and Cherry Muffins

Easy white chocolate and cherry muffins studded with chunky white chocolate chips and delicately flavoured with almond extract! Use fresh or frozen cherries in these tasty tea-time treats.
Course Baking
Cuisine British
Prep Time 6 minutes
Cook Time 16 minutes
Total Time 22 minutes
Servings 12
Calories 242kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Measuring Spoons
  • Measuring Jug
  • Mixing Bowl
  • Wooden Spoon
  • 12 Hole Muffin Tin
  • Muffin Cases

Ingredients

Metric - US Customary
  • 140 g Caster Sugar
  • 200 g Plain Flour
  • 1 teaspoon Bicarbonate of Soda
  • 100 ml Natural Yogurt
  • 2 Eggs large
  • 140 g Butter melted and cooled
  • 1 teaspoon Almond Extract
  • 150 g Fresh Cherries pitted and halved (you can also use frozen cherries)
  • 100 g White Chocolate Chips

Instructions

  • Preheat the oven to 190°c (170 fan/Gas 5/ 375F) and line a 12 hole muffin tin with 12 paper muffin cases.
  • Place the dry ingredients (plain flour, bicarbonate of soda, caster sugar) in a large mixing bowl.
    140 g Caster Sugar, 200 g Plain Flour, 1 teaspoon Bicarbonate of Soda
  • Whisk together the wet ingredients (eggs, melted butter, natural yogurt, almond extract) in a jug then gently mix into the dry ingredients, being careful not to overmix.
    100 ml Natural Yogurt, 2 Eggs, 140 g Butter, 1 teaspoon Almond Extract
  • Stir in the cherries and chocolate chips then divide the muffin batter equally between the 12 muffin cases.
    150 g Fresh Cherries, 100 g White Chocolate Chips
  • Bake for 16-18 minutes until golden. Place on a wire rack to cool.

Notes

Expert Tips:
  • Make sure the ingredients are at room temperature before starting the recipe. The melted butter needs to be allowed to cool, before adding it to the wet ingredients.
  • Don't over mix the muffin batter, as that will result in tough muffins. Gently mix the dry and wet ingredients together, just long enough to combine them.
  • For a high domed muffin, preheat the oven to 20 degrees ABOVE the specified temperature in the recipe card. As soon as you put the muffins in the oven, turn it back down. The high heat will help the raising agent to start working.
  • Don’t overfill the muffin cups; they should only be about ¾ full.
  • If you are using fresh cherries, make sure they are pitted. If not, use a cherry pitting tool to pit the cherries before starting the recipe.
 
Variations:
  • Use sour cherries, glace cherries, or maraschino cherries instead of fresh cherries.
  • Swap half of the cherries for fresh blueberries.
  • Use vanilla extract instead of almond extract.
  • Add the grated zest of a lemon or orange for a citrus flavoured muffin.
  • Replace the natural yogurt with fresh cherry yogurt.
  • Make 24 mini muffins instead of 12 regular muffins. Reduce the cooking time accordingly. Or, why not try making 6 jumbo muffins. You'll need a jumbo muffin pan though.
  • Add a streusel topping. You could use the recipe for my streusel-topped strawberry muffins.
 
Storage:
Store: The muffins will keep in an airtight container for up to 3 days. Muffins always taste best on the day they are made though!
Freeze: Allow the muffins to cool then place them in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature before serving,
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy White Chocolate and Cherry Muffins
Amount per Serving
Calories
242
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
30
mg
10
%
Sodium
 
114
mg
5
%
Potassium
 
102
mg
3
%
Carbohydrates
 
35
g
12
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
6
g
12
%
Vitamin A
 
64
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
49
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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