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    Home » Recipes » Muffins

    Cherry Muffins

    Published Sep 3, 2022, modified Apr 17, 2023 by Nicole Shroff / Leave a Comment

    Jump to Recipe
    Pin image of several cherry muffins on printed tea towel.

    These cherry muffins are bursting full of juicy cherries and with soft fluffy interiors, and crunchy tops, they have to be one of our absolute favourite muffins!

    Cherry muffins on a printed teatowel.

    We love these cherry muffins so much we have them for brunch, breakfast, in lunchboxes or an easy snack and for dessert.

    We like to make a couple of large batches when cherries are in season to serve at family brunches or for a convenient snack and then freeze any extra (see storing instructions below).

    This muffin recipe is very simple and it also works well with many other fresh, frozen or dry fruits.

    Hit the Subscribe link above or on the side to get more recipes like this.

    For more muffin recipes try our yummy banana muffins, these very popular savoury broccoli and cheese breakfast muffins or try something a little different with a blueberry muffin loaf.

    Jump to:
    • Ingredients
    • Helpful tips
    • Pitting cherries
    • Substitutions
    • Storage
    • You may also like …
    • 📋 Recipe

    Ingredients

    Small bowls of cherry muffin ingredients on a wooden counter.

    Tips about the ingredients you will need:

    • cherries – wash and dry fresh sweet pitted cherries (see how to pit cherries below), or use them frozen – no need to thaw. This recipe was made with pitted frozen cherries.
    • flour – all purpose flour (for measuring guidelines, see our helpful tips below).
    • sugar
    • baking powder – make sure it is good quality and within date or your muffins may not rise.
    • egg – remove from the fridge an hour before to bring to room temperature so it will mix well with the other ingredients.
    • milk
    • yogurt (not pictured) – adding plain yogurt to the mixture not only adds moisture but the acidity reacts with the alkaline baking powder producing carbon dioxide, which gives a lighter and fluffier loaf.
    • butter – salted to enhance the flavours, or if using unsalted add a pinch of salt.
    • almond extract
    • cinnamon – ground (not pictured)

    See recipe card for quantities.

    Helpful tips

    These are our helpful tips for best results:

    • Remove the chilled ingredients from the fridge an hour before to bring to room temperature so they mix well with the other ingredients.
    • Wash and dry the fresh fruit.
    • If using frozen berries they can be used straight from frozen.
    • To measure the flour accurately, spoon it into a measuring cup or bowl then use the back of a knife to level it off.
    • Take care not to over mix the batter, only mix it till just combined. The small lumps and streaks of ingredients are fine (see image below).
    • You do not need to use muffin liners, just make sure the muffin trays are greased to prevent sticking.
    • Do not fill the muffin cups to the top or they will spill over – up to three-quarters is fine.
    • Some ovens have heat spots so you may need to turn the muffin tray during baking.
    • Leave the muffins in their trays to cool before turning out.
    Cherry muffins on a wooden counter.

    Pitting cherries

    If using fresh cherries, you will need a cherry pitter, but if you don’t have a pitter you can use a chopstick:

    • First remove the stem and hold the cherry between thumb and index finger.
    • Poke the smaller end of the chopstick through the stem hole.
    • Gently and firmly push the chopstick down towards the pit, pushing it out the other side.

    Substitutions

    A few tips for substitutions if you are missing any of these ingredients:

    • all purpose flour – use equivalent amount of almond flour. This will give a more nutty flavour.
    • milk – use the same quantity of almond milk but reduce the cooking time by a few minutes or the muffins will be a little dry.
    • yogurt – use the same quantity of sour cream
    • almond extract – use 1 teaspoon vanilla extract instead.

    If you don’t have any muffin tray, bake the mixture in a loaf tin or pan of similar size. You will need to bake it for longer so follow the baking instructions for our blueberry muffin bread.

    Storage

    Once cooled these cherry muffins will last up to 4 days in a sealed box.

    To prevent the muffins from becoming soggy, wrap them in a clean tea towel or kitchen paper before placing in the box, then keep the container in a cool area.

    Note: The muffins may dry out if wrapped in plastic wrap or kept in the fridge.

    Like most muffins, these cherry muffins will freeze well for up to 1 month. Once they have cooled, place a few at a time in a single layer in a sealed container or freezer bag with a piece of kitchen paper to absorb any extra moisture.

    Thaw overnight in the fridge or on the kitchen counter.

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    Did you make this? Please rate it in the recipe card below and if you are sharing a photo on social media please tag @endofthefork. Thanks!

    📋 Recipe

    Close up of cherry muffins.

    Cherry Muffins

    Nicole Shroff
    These cherry muffins are bursting full of juicy cherries and with soft fluffy interiors, and crunchy tops, they have to be one of our absolute favourite muffins!
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Breakfast, brunch, Dessert, Snack
    Cuisine All
    Servings 12 muffins
    Calories 191 kcal

    Ingredients

    Dry

    • 200 grams all purpose flour 1½ cups
    • 150 grams white sugar ¾ cup
    • 2 teaspoons baking powder
    • ⅛ teaspoon salt
    • 1 teaspoon ground cinnamon

    Wet

    • 80 ml milk ⅓ cup
    • 80 grams yogurt ⅓ cup
    • 80 grams butter ⅓ cup, melted
    • 1 large egg lightly beaten, at room temperature
    • ¼ teaspoon almond extract

    Fruit

    • 360 grams cherries 2 cups, pitted fresh or frozen

    Instructions
     

    • Preheat oven to 200°C/400°F and grease a 12 cup muffin tray or line with muffin liners.
    • In a large mixing bowl, sift together 200 grams all purpose flour, 1 teaspoon ground cinnamon and 2 teaspoons baking powder, then stir in ⅛ teaspoon salt and 150 grams white sugar and set aside.
    • In a medium bowl mix together 80 grams butter, 1 large egg, ¼ teaspoon almond extract, 80 ml milk and 80 grams yogurt.
    • Pour the butter mixture into the dry ingredients and add 360 grams cherries. Stir gently till only just combined taking care not to over mix (see notes).
    • Spoon the batter in equal portions and do not fill the muffin cups more than ¾ full. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the centre comes out clean. Leave in the trays to cool.

    Notes

    Helpful tips

    • Remove the chilled ingredients from the fridge an hour before to bring to room temperature so they mix well with the other ingredients.
    • Wash and dry the fresh fruit.
    • If using frozen berries they can be used straight from frozen.
    • To measure the flour accurately, spoon it into a measuring cup or bowl then use the back of a knife to level it off.
    • Take care not to over mix the batter, only mix till just combined. The small lumps and streaks of ingredients are fine (see image below).
    • You do not need to use muffin liners, just make sure the muffin trays are greased to prevent sticking.
    • Do not fill the muffin cups to the top or they will spill over – up to three-quarters is fine.
    • Some ovens have heat spots so you may need to turn the muffin tray during baking.
    • Leave the muffins in their trays to cool before turning out.

    Substitutions

    Here are a few tips for substitutions if you are missing these ingredients:
    • all purpose flour – use the same amount of almond flour. This will give a more nutty flavour.
    • milk – use the same quantity of almond milk but reduce the cooking time by a few minutes or the muffins will be a little dry.
    • yogurt – use the same quantity of sour cream
    • almond extract – use 1 teaspoon vanilla extract instead.

    Storing

    Once cooled these cherry muffins will last up to 4 days in a sealed box. Wrap in a clean tea towel or kitchen paper before placing in the box, then keep the container in a cool area.
    Note: The muffins may dry out if wrapped in plastic wrap or kept in the fridge.
    They will freeze well for up to 1 month – once the muffins have cooled, place a few at a time in a single layer in a sealed container or freezer bag with a piece of kitchen paper to absorb any extra moisture. Thaw overnight in the fridge or on the kitchen counter.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 191kcalCarbohydrates: 31gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 32mgSodium: 80mgPotassium: 181mgFiber: 1gSugar: 17gVitamin A: 227IUVitamin C: 2mgCalcium: 58mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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