Cherry Muffins are a delightful way to enjoy the juicy sweetness of fresh cherries baked into soft, tender muffins. Perfect for breakfast, brunch, or a light dessert, these muffins are bursting with fruity flavor and are simple enough to whip up any day of the week. Whether you’re baking for guests or just treating yourself, this easy recipe is a guaranteed crowd-pleaser.
A Brief History
Muffins as we know them today originated in England in the 18th century, evolving from small yeast-leavened cakes to the quick breads popular in America. While blueberry and banana muffins often steal the spotlight, cherry muffins have grown in popularity thanks to their vibrant color and naturally sweet-tart taste—especially when made with fresh cherries during peak season.
Why You’ll Love It
- Seasonal & Fresh: Showcases ripe, juicy cherries in every bite.
- Quick to Make: Ready in about 30 minutes with minimal prep.
- Freezer-Friendly: Make ahead and enjoy later.
- Customizable: Works with sour or sweet cherries, and pairs well with nuts or chocolate chips.
Recipe (Makes 12 Muffins)
Ingredients:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2/3 cup milk
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups chopped fresh cherries (pitted)
Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, combine the milk, oil (or melted butter), egg, and vanilla extract.
- Pour the wet ingredients into the dry and stir until just combined—do not overmix.
- Gently fold in the chopped cherries.
- Divide the batter evenly among the muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack before serving.
Tips & Variations
- Add texture by mixing in chopped nuts or mini chocolate chips.
- Use sour cherries for a tangy contrast, adjusting sugar as needed.
- Top with coarse sugar before baking for a sweet crunch.
- Make it dairy-free by using almond or oat milk and oil instead of butter.
Ingredients
Method
- Preheat oven to 375°F (190°C). Line or grease a muffin tin.
- Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
- In another bowl, whisk eggs, milk, oil, and vanilla.
- Combine wet and dry ingredients, mixing just until combined.
- Fold in chopped cherries gently.
- Spoon batter into muffin cups (about ¾ full).
- Bake 20–25 minutes or until tops are golden and a toothpick comes out clean.
- Cool slightly and enjoy warm or at room temperature.
- For a savory counterpart to our Cherry Muffins, try our Egg and Veggie Breakfast Muffins, packed with protein and vegetables.
- Complement your breakfast with a Quinoa Breakfast Bowl, offering a wholesome and nourishing start to your day.
- Pair your cherry muffins with Whole Grain Toast with Nut Butter for a simple and satisfying meal.
Frequently Asked Questions
Yes! Thaw and drain them well to avoid excess moisture in the batter.
Keep them in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Absolutely! Reduce baking time to about 12–14 minutes.
Yes, always pit the cherries before chopping and mixing them into the batter.
Final Thoughts
Cherry Muffins are a fresh, fruity treat that’s easy to love and even easier to make. Whether you enjoy them with your morning coffee or as a sweet afternoon snack, their soft crumb and juicy bursts of cherry will keep you coming back for more. Bake a batch today and enjoy the taste of summer in every bite.