Cherry Chocolate Chip Protein Muffins
Summer cherries. Gooey chocolate chips. And cherry chocolate chip muffins feel like a treat but actually do something for you.
These cherry chocolate chip muffins are giving wholesome-meets-cozy in the best way. They’re naturally sweetened, packed with protein (thanks to Greek yogurt and eggs), and studded with juicy cherries and melty chocolate chips. Basically—like a chocolate-covered cherry in muffin form, but without the sugar crash.
Perfect for your meal prep lineup, afternoon snack stash, or even a breakfast with some nut butter on top. Miles-approved. Mom-fueled. Freezer-friendly. Let’s make ’em.
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Recipe Tips
Use ripe, sweet cherries: Dark sweet cherries will give you the juiciest bursts of flavor in your cherry chocolate chip muffins. If they’re slightly soft, even better—they’ll caramelize just a touch while baking. Just make sure to pit and chop them evenly so the moisture distributes well throughout the batter.
Mini chocolate chips > regular-sized: Mini chips melt into the batter more evenly, giving you that perfect chocolatey bite every time without overwhelming the cherry flavor. If you only have regular chocolate chips, give them a rough chop before folding in.
Mix gently: Once the dry ingredients go in, mix until just combined. Overmixing can make your muffins dense instead of soft and fluffy. The batter will be thick, so a silicone spatula helps here!
Don’t skip the extra toppings: A few extra cherries and chocolate chips on top make these cherry chocolate chip muffins look bakery-worthy. Plus, they add extra texture and flavor when baked.
Cool completely before removing from the tin: These muffins continue to set as they cool, so resist the urge to dig in right away. Letting them cool ensures they hold their shape and gives the flavors time to deepen.
Want even more protein? Add a scoop of unflavored or vanilla protein powder (about 1–2 tablespoons) and reduce the oat flour slightly to keep the texture balanced.
Ingredient Swaps: Don’t have almond flour? ? Use finely ground cashew flour or 1:1 gluten-free baking flour. No oat flour? ? Blend rolled oats into a fine flour using a blender or food processor. No Greek yogurt? ? Use blended cottage cheese or a thick dairy-free yogurt for a similar texture. Want it sweeter? ? Add 1–2 tbsp coconut sugar or a few drops of stevia to the batter.
Fridge: Store cherry chocolate chip muffins in an airtight container for up to 5 days.
Freezer: Freeze cherry chocolate chip muffins individually for up to 2 months. Thaw overnight or microwave for 20–30 seconds for a warm muffin moment.
More Cozy Recipes to try:
Cherry Chocolate Chip Protein Muffins
Ingredients
- 2 eggs
- ¾ cup Greek yogurt or cottage cheese, blended
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 ½ cups almond flour or gluten free AP flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup fresh cherries pitted and chopped
- ¼ cup mini chocolate chips
- Optional: extra cherries + chocolate chips for topping
Instructions
- Preheat your oven to 350°F and line or grease a muffin tin.
- In a medium bowl, whisk together the eggs, Greek yogurt, maple syrup, and vanilla.
- Stir in the almond flour or all purpose flour, baking soda, and salt until smooth.
- Gently fold in the chopped cherries and mini chocolate chips.
- Divide the batter evenly between 9 muffin cups. Add extra cherries or chocolate chips on top if you’re feeling fancy.
- Bake for 18–22 minutes, or until golden and a toothpick comes out clean.
- Let cool completely before eating (they firm up as they cool!).
Hi! How much oat flour is used? And is it in addition to the almond flour? I see it in the instructions but not the ingredients list. Thanks!
Hi Amanda,
Thanks for bringing this to my attention. I had originally tested it with oat flour and almond flour but wasn’t a fan of the oat flour in it so I chose to take it out. However, I missed that in the instructions. I am fixing it now! Thanks 🙂