These Double Chocolate Cherry Muffins are a delightful treat combining the richness of chocolate with the sweetness of cherries.
Preheat your oven to 375°F and line a muffin tin with paper liners.
Preheating ensures even baking and helps the muffins rise properly.
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, and cocoa powder.
Sifting the dry ingredients can help remove lumps and ensure a smooth batter.
In another bowl, combine the milk, egg, vegetable oil, and vanilla extract until well blended.
Make sure the wet ingredients are at room temperature for better mixing.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Overmixing can make the muffins dense instead of fluffy.
Fold in the chopped cherries and chocolate chips gently.
Coating the cherries and chocolate chips with a bit of flour can prevent them from sinking to the bottom.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Cooling the muffins in the tin helps them set and makes them easier to remove.
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