# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted
09 - 1 teaspoon vanilla extract
→ Add-ins
10 - 1 cup fresh or frozen pitted cherries, chopped
11 - 1/2 cup mini chocolate chips
# Directions:
01 - Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it thoroughly.
02 - In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together the buttermilk, eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and well combined.
04 - Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just incorporated. Avoid overmixing; a few small lumps in the batter are acceptable.
05 - Carefully fold the chopped cherries and mini chocolate chips into the batter until they are evenly distributed.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
08 - Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
