Cherry Muffins are a delightful and simple way to celebrate their vibrant flavor, perfect for breakfast, a snack, or a sweet treat. This easy recipe delivers moist, tender muffins bursting with juicy cherries, making them a reliable go-to for any occasion.
Key Ingredients for Cherry Muffins:
- 2 cups all-purpose flour
- ¾ cup granulated sugar, plus 1 tablespoon for topping
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen (and thawed) cherries, pitted and halved
How to Make Cherry Muffins:
These Cherry Muffins are incredibly easy to whip up, requiring just a few common pantry staples and bursting with the sweet-tart goodness of cherries. In under 10 minutes of prep time and just 20-25 minutes of baking, you’ll have a batch of perfectly moist and flavorful muffins that are satisfying and delightful.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with butter or cooking spray.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ¾ cup granulated sugar, baking powder, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the large egg, milk, melted and slightly cooled butter, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine and will result in a tender muffin. Overmixing can develop the gluten too much, leading to tough muffins.
- Add Cherries: Gently fold in the pitted and halved fresh or thawed frozen cherries. Distribute them evenly throughout the batter. If using frozen cherries, ensure they are well-drained after thawing to avoid adding excess moisture to the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds to three-quarters full.
- Top and Bake: Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the tops of the muffins. This adds a delightful crunch and a touch of caramelized sweetness.
- Bake: 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.
- Cool: Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
Why You’ll Love This Cherry Muffins:
You’ll absolutely adore these Cherry Muffins for their intensely fruity flavor and wonderfully tender crumb. Unlike store-bought versions which can sometimes be dry or artificial tasting, these homemade delights are packed with real cherries, offering a burst of sweet-tart goodness in every bite. Making them yourself is incredibly budget-friendly, saving you money while delivering a gourmet-quality treat that rivals any bakery.
These muffins are the perfect comfort food, evoking warm memories of summer and homemade baking, a delightful alternative to less exciting blueberry muffins. Their vibrant color from the cherries makes them as beautiful as they are delicious, and the simple process ensures you can achieve bakery-quality results in your own kitchen. So, why not gather your ingredients and try this delightful blueberry muffin recipe today?
Storing and Reheating Tips:
To keep your Cherry Muffins fresh and delicious, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them, which will extend their freshness to about a week. When ready to enjoy, simply let them come to room temperature, or gently warm them in a 300°F (150°C) oven for about 5-7 minutes.
For even longer enjoyment, Cherry Muffins freeze beautifully. Wrap individual muffins tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To reheat from frozen, you can either let them thaw overnight on the counter or reheat them directly from frozen in a 300°F (150°C) oven for about 10-15 minutes, until warmed through.
Final Thoughts:
These Cherry Muffins are a truly special treat, offering a perfect balance of sweetness and fruitiness that’s incredibly satisfying. We encourage you to give this recipe a try – you’ll find it’s a simple yet rewarding way to bring a burst of joy to your day.
Cherry Muffins
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well with butter or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, ¾ cup granulated sugar, baking powder, and salt. Ensure these dry ingredients are thoroughly combined to distribute the leavening agents evenly.2 cups all-purpose flour, 0.75 cup granulated sugar, 2 teaspoons baking powder, 0.5 teaspoon salt
- In a separate medium bowl, whisk together the large egg, milk, melted and slightly cooled butter, and vanilla extract until well combined.1 large egg, 1 cup milk, 0.5 cup unsalted butter, melted and slightly cooled, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine and will result in a tender muffin.
- Gently fold in the pitted and halved fresh or thawed frozen cherries. Distribute them evenly throughout the batter. Ensure they are well-drained after thawing to avoid adding excess moisture.1.5 cups fresh or frozen (and thawed) cherries, pitted and halved
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds to three-quarters full.
- Sprinkle the remaining 1 tablespoon of granulated sugar evenly over the tops of the muffins.0.75 cup granulated 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.
- Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.