Cherry Muffins Recipe
Cherry muffins are soft, moist and fluffy muffins bursting with sweet ripe cherries, topped with a crunchy sugar coating. This quick and easy cherry muffin recipe makes the best sweet summer breakfast or snack.
Equipment
- 1 whisk and flexible spatula or spoon
- 1 large cookie scoop (3 tbsp, 45 ml)
- 1 - 2 muffin pans
- 12 cupcake or muffin liners
Ingredients
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, melted
- 1 cup (200 g) sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream, room temperature
- ½ cup (120 ml) milk, room temperature
- 2 cups fresh or frozen cherries, pitted and chopped
- ¼ cup (50 g) coarse sugar for topping, optional
Instructions
- In a mixing bowl, whisk the flour, baking powder and salt together until well combined. Set aside for now.2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In another bowl whisk the melted butter, sugar, eggs, sour cream, milk and vanilla extract until well combined. Stir the dry ingredients into the wet. Do not overmix. Cover and transfer to the fridge for 30 - 60 minutes or up to overnight.½ cup (113 g) unsalted butter, melted, 1 cup (200 g) sugar, 2 large eggs, room temperature, 1 teaspoon vanilla extract , ½ cup (120 g) sour cream, room temperature, ½ cup (120 ml) milk, room temperature
- While the vanilla muffin batter rests in the fridge, preheat the oven to 375 F (190 C) for 30 minutes. Line 1 - 2 muffin pans with cupcake liners. For the tallest, more bakery style muffins, alternate every other cup with liners.
- Wash, dry and pit the fresh cherries. Chop the cherries. When it’s time to bake, fold the cherries into the rested batter. Use a 3 tablespoon sized cookie scoop to scoop the muffin batter into each of the muffin liners, alternating every other cup. Top with coarse sugar if you like.2 cups fresh or frozen cherries, pitted and chopped , ¼ cup (50 g) coarse sugar for topping, optional
- Bake the cherry vanilla muffins for 18 - 22 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the muffins in the muffin pan for 5 minutes. Carefully remove the muffins to cool to room temperature.
Notes
See Variations section of the blog post to top these cherry muffins with streusel, make them as almond muffins or to make them as mini cherry muffins.
Store: Place the cherry muffins in an airtight container for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days.
Cherries: Make sure to thaw and drain the frozen cherries. To make this muffin recipe with marachino cherries, use (1) 16 oz. jar. Drain and chop the cherries, but reserve the juice if you'd like to make a cherry glaze.
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