Cherry Muffins Recipe

Light, fluffy, and bursting with sweet-tart cherry flavor, these muffins are perfect for breakfast or a snack. They are incredibly easy to make with simple pantry ingredients and fresh or frozen cherries.

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups All-purpose flour
3/4 cup Granulated sugar
2 teaspoons Baking powder
1/2 teaspoon Salt

Wet Ingredients

1 large Egg lightly beaten
1/2 cup Milk whole milk recommended
1/4 cup Unsalted butter melted
1 teaspoon Vanilla extract

Add-ins

1 cup Cherries pitted, fresh or frozen (do not thaw if frozen)
1/4 cup Turbinado sugar (optional, for topping)

Method

Instructions

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix; a few lumps are okay.
Gently fold in the pitted cherries. Distribute the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
If using, sprinkle the tops of the batter with turbinado sugar for a crunchy crust.
Bake for 5 minutes at 400°F, then immediately reduce the oven temperature to 375°F (190°C) and continue baking for another 17-19 minutes, or until a toothpick inserted into the center comes out clean. Baking temporarily at a higher temperature helps create a nice dome.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

If using frozen cherries, do not thaw, and toss them lightly with 1 tablespoon of flour before adding them to the batter to prevent sinking. For an extra flavor boost, add 1/2 teaspoon of almond extract along with the vanilla.