Irresistible Mini Cherry Chip Bites Quick Homemade Recipe
Author:asmahane
Total Time:32 minutes
Yield:About 6 mini loaves (5x3" each) 1x
Description
Mini Cherry choc chip bread rec tender crumb burstcherry pockets melty choc chips quick pan loaf method makeahead tips freezerfriendly
Ingredients
Scale
1 1/2 cups all-purpose flour — for light, tender crumb; swap half for whole wheat for nuttier flavor.
3/4 cup granulated sugar — balances cherry tartness; use coconut sugar for a deeper caramel note.
1/2 teaspoon fine salt — heightens flavor; don’t skip.
2 teaspoons baking powder — gives lift; ensure it’s fresh (less than 6 months) for best rise.
1 large egg, room temperature — binds and adds richness; use a flax egg for vegan option (1 tbsp ground flax + 3 tbsp water).
1/2 cup milk (dairy or plant) — keeps crumb tender; almond or oat works well.
1/3 cup neutral oil (vegetable or melted coconut) — gives moistness; swap for melted butter for extra flavor.
1 teaspoon vanilla extract — rounds flavors; use almond extract (1/2 tsp) for a cherry-almond twist.
1 cup frozen or fresh cherries, pitted and halved — fresh burst of tartness; if using frozen, don’t thaw to avoid bleeding.
3/4 cup mini chocolate chips — small chips disperse evenly and melt in pockets; dark, semisweet, or milk are all great.
Optional: 2 tablespoons turbinado sugar — for sprinkling top to create a pretty, crunchy finish.
Instructions
Preheat and prep: Heat oven to 350°F (175°C). Grease a mini loaf pan (makes about six 5×3″ loaves) or line with paper liners. You want the pan nicely buttered so the crust browns evenly.
Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, salt, and baking powder until evenly blended.
Whisk wet ingredients: In another bowl, beat the egg with the milk, oil, and vanilla until smooth and slightly frothy.
Combine gently: Pour the wet into the dry and fold with a spatula until just combined. The batter should be thick but spoonable—avoid overmixing; small lumps are fine.
Add cherries and chocolate: Fold in cherries and mini chips gently so they’re evenly distributed. If using frozen cherries, fold them in straight from the freezer to prevent the batter from turning pink.
Fill pans: Spoon batter into the mini loaf cavities, filling each about 3/4 full. Smooth tops and, if using, sprinkle turbinado sugar.
Bake: Place in the center of the oven for 18–24 minutes. Look for golden edges, a domed top, and a toothpick inserted in the center coming out with a few moist crumbs. Start checking at 16 minutes as ovens vary.
Cool and unmold: Let mini loaves cool in the pan for 8–10 minutes, then run a thin knife around the edges and turn them out onto a wire rack. Cool fully another 10–15 minutes.
Serve: Enjoy warm for melty chocolate or at room temperature. Store cooled loaves in an airtight container or freeze individually wrapped.
Notes
Tender mini loaves studded with bright tart cherries and melty chocolate chips. Quick to bake, great for breakfast, snacks, or dessert—makes about six 5×3″ mini loaves.
