Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it well. If using fresh cherries, ensure they are pitted and halved or quartered, depending on their size.2 cups fresh cherries
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.½ cup unsalted butter, ¾ cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and optional lemon zest.2 large eggs, 1 teaspoon vanilla extract, 1 tablespoon lemon zest
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix; a few streaks of flour are acceptable.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ cup milk
- Gently fold the prepared fresh cherries into the batter using a spatula. Be delicate as you don't want to break down the cherries too much, but ensure they are evenly distributed throughout the batter.2 cups fresh cherries
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. If desired, sprinkle the tops with a little coarse sugar for a delightful crunch and shimmer.coarse sugar
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back lightly when touched.
- Let the muffins cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 2-3 days. Refrigerate for up to a week. Reheat in a 300°F oven for 5-10 minutes or microwave for 15-20 seconds.
