Easy Cherry Muffins recipe for sweet tender muffins in about 30 minutes with fresh cherries, hint of almond flavor, and bakery-made texture.
From a classic Blueberry Muffin to a decadent Chocolate Chip Muffin, freshly baked muffins for Breakfast is always a treat! This easy Muffin recipe is a delicious way to use up juicy, sweet cherries during the summer.
Summer is the perfect time for enjoying fresh summer berries, and these Cherry Muffins are just the thing to enjoy on a lazy weekend morning . Using fresh cherries, this recipe yields tender, sweet muffins with a hint of almond flavor that taste like they came from a bakery or cafe. The juicy fruity flavor of cherries is bright and refreshing, and best of all they are ready in about 30 minutes!
Table of contents
Sabrina’s Cherry Muffins Recipe
My Cherry Muffins are super easy to make and require only a handful of ingredients that are likely already in your pantry. You’ll need unsalted butter, sugar, eggs, almond extract, flour, salt, cinnamon, baking powder, whole milk, and of course, fresh cherries. This easy recipe uses a stand mixer, but you could whip them up with a hand mixer or a little elbow grease to get that butter creamed for the fluffiest muffins.
The secret to making the best Cherry Muffins is to use fresh cherries that are ripe and juicy so they make your muffins extra moist and sweet. The next time you see a bag of cherries on sale, treat yourself to these amazing Cherry Muffins! The end of summer is cherry season, although you could swap in frozen cherries the rest of the year because they are picked at the peak of the season. Just make sure you thaw them first and drain them well.
Ingredients
- Cherries: The star ingredient in this recipe is, of course, fresh cherries. Look for cherries that are firm, plump, and have a deep red color. Remove the pits and cut the cherries into quarters before adding them to the batter.
- Almond: Almond extract complements the sweetness of the cherries and adds a hint of almond flavor. Almonds and cherries go really well together because almonds are actually closely related to stone fruit and they have similar natural flavorings.
- Flour: All-purpose flour is the main dry ingredient in this recipe and gives the muffins their tender texture. The cherries are also coated in the flour to keep them from sinking to the bottom of the muffin cup.
- Baking Powder: Baking powder is a leavening agent that helps the muffins rise and gives them their light and fluffy texture. Be sure to use fresh baking powder for the best results.
- Sugar: Sugar is used to sweeten the muffins and give them a golden brown color when baked. When it is creamed with the unsalted butter and eggs it creates air pockets that make the muffins moist and light.
- Spices: A small amount of ground cinnamon adds warmth and gives these muffins that delicious bakery flavor. Salt is used to enhance the flavors and balance out the sweetness.
- Milk: Whole milk adds richness and moisture to the muffins. You can substitute non-dairy milk, or for extra rich and moist muffins try sour cream or buttermilk!
Kitchen Tools & Equipment
- Muffin Tin: You’ll need a standard 12 cup muffin tin to make this batch of muffins. Line it with paper liners or spray it really well with cooking spray.
- Stand Mixer: A stand mixer makes creaming the butter and eggs with the sugar easy and adds lots of air to the batter. However, you can also mix the batter by hand with a whisk, just make sure you butter is super soft so it mixes easily.
How to Make
Time needed: 35 minutes.
- Prep for Baking
Preheat your oven. Line a muffin tin with paper liners or grease really well with baking spray.
- Beat the Wet Ingredients
Cream the butter in a stand mixer on medium speed until fluffy. Mix in the sugar until fluffy. Finally, add the eggs and almond extract and mix until combined.
- Combine the Batter
Sift the dry ingredients in a separate bowl then add them to the butter mixture on low speed. Slowly add the milk and mix until just combined, do not over mix the batter.
- Add the Cherries
Pat the cherry pieces dry. In a separate bowl, coat the cherry pieces in a little flour. Fold the coated cherries gently into the batter, again without mixing too much.
- Bake the Muffins
Scoop batter into the lined muffin cups about 2/3 full. Bake until a toothpick comes out clean with moist crumbs and the tops are golden brown. Cool for a few minutes then remove muffins from pan.
Can Cherry Muffins be made ahead of time?
Yes, Cherry Muffins can be made ahead of time and stored in the refrigerator or freezer until you’re ready to enjoy them. Simply follow the storage tips below to keep them fresh. You can also prepare the batter in advance and store it in an airtight container in the refrigerator for up to 24 hours before baking. Preparing your batter ahead of time will actually make your muffins rise even higher for big, bakery-style muffins.
Nutritional Facts
Cherry Muffin Recipe Tips
Don’t Remove the Muffins Right Away
It is best to take muffins out of the pan after letting them cool in the pan for 5-10 minutes. This allows the muffins to set and prevents them from becoming too moist or falling apart. Using a fork or knife to loosen the edges of the muffins before removing them from the pan if the tops have spilled over the sides and are sticking.
Add Toppings
Make these amazing Cherry Muffins even better with toppings! Go for a classic muffin with streusel topping or add a creamy sweet glaze!
- Streusel Topping: Sprinkle a mixture of ¼ cup flour, ¼ cup brown sugar, and ¼ cup melted butter over the top of the muffin batter before baking for a sweet crumbly topping.
- Cherry Glaze: Combine ¼ cup cherry juice, ½ cup softened cream cheese and 3 cups powdered sugar for a sweet, rich cherry cream cheese glaze.
What to Pair With Cherry Muffins
Enjoy these amazing Cherry Muffins for breakfast with a cup of Cold Brew Coffee or as an afternoon snack with a glass of milk. They are so good freshly baked from the oven with some butter or cream cheese. You could make them extra berry-licious with a smear of Blueberry Jam.
How to Store
Store: You can store cherry muffins at room temperature in an airtight container for up to 3 days. Be sure to let them cool completely before storing to prevent moisture and soggy muffins. They can be refrigerated for up to 1 week.
Reheat: Room temperature muffins are delicious, but nothing beats a hot muffin! Wrap your muffin in a barely damp paper towel and microwave in bursts of 15-20 seconds until warm.
Freezer: Once they’ve cooled, you can freeze cherry muffins for up to 3 months. Wrap them individually in plastic wrap or aluminum foil and store them in a freezer-safe bag or container. When you’re ready to enjoy them, simply thaw them at room temperature or reheat them in the oven or microwave.
Frequent Questions
Yes, you can use frozen cherries instead of fresh cherries in this recipe. Simply thaw the cherries before using and pat them dry with paper towels.
The best cherries for baking are those with a firm and juicy texture and a sweet and tangy flavor. Some popular varieties include Bing, Rainier, and Montmorency cherries. When choosing cherries for baking, look for those that are ripe but still firm, with a deep color and no visible signs of bruising or decay.
Recipe Card
Ingredients
- 1/2 cup unsalted butter , softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon almond extract
- 2 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 cup whole milk
- 2 cups pitted cherries , cut into quarters
- 2 tablespoons flour (for tossing with cherries)
Instructions
- Preheat the oven to 375. Line a 12 cup muffin tin with cupcake liners.
- Add butter to a stand mixer on medium speed and cream until fluffy.
- Add in sugar and beat until fluffy, another 1 minute.
- Add in eggs and vanilla extract and beat until well combined, 30 seconds.
- Sift together flour, salt and baking powder.
- Add in dry ingredients on low speed until just combined.
- Add in milk on low speed until just combined.
- Dry the cherry pieces with paper towels.
- Toss cherries with 2 tablespoons flour and fold them into the batter gently.
- Use an ice cream scoop to add muffin batter to the lined muffin tin.
- Bake for 20-22 minutes or until a toothpick comes out clean.
Nutrition
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Variations
Cream Cheese: You can add cream cheese pieces to basic muffin batter to add bursts of creamy goodness to your batch of muffins. Dice up the pieces very small so they distribute evenly throughout the muffins.
Chocolate-Cherry Muffins: Fold in a ½ cup of dark chocolate chips to the batter for a delicious chocolate cherry flavor.
Almond Cherry Muffins: In addition to the almond extract, add a ¼ cup of chopped almonds to the muffin batter. Give them even more almond flavor with a crunchy topping of slivered almonds or make an almond streusel topping.
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