These cherry muffins are a sweet treat that’s super easy to make! Bursting with juicy cherries, they’re great for breakfast or a snack.
They smell amazing while baking, making everyone want to grab one fresh out of the oven. Trust me, they vanish quickly at my house! 🍒
Key Ingredients & Substitutions
All-purpose flour: This flour is perfect for muffins and gives a nice balance of texture. If you’re gluten-free, try using a 1:1 gluten-free flour blend. It works well in most muffin recipes!
Granulated sugar: The sugar in this recipe adds sweetness and helps with browning. If you want a lower sugar option, you can reduce it to 1/2 cup or use coconut sugar for a hint of caramel flavor.
Butter: Unsalted butter gives great flavor, but you can use melted coconut oil or vegetable oil if you prefer a dairy-free option.
Cherries: Fresh cherries are delicious, but frozen ones work perfectly too! Just make sure to let them thaw and drain excess liquid before using. Diced strawberries or blueberries can also be a fun swap!
How Do You Get Muffins to Rise and Stay Moist?
Getting fluffy muffins can be tricky, but it’s all about the mixing technique. Here are some tips to help you achieve that perfect rise:
- Measure flour correctly: Spoon and level the flour to avoid packing it too tightly. Too much flour can lead to dense muffins.
- Avoid overmixing: When combining wet and dry ingredients, mix just until combined. A few lumps are okay!
- Use room temperature ingredients: This helps create a smoother batter and better texture. Let eggs and milk sit out for a bit before using.
- Fill muffin cups correctly: Fill them about 3/4 full for perfect height. This allows room for rising!
Happy baking! Enjoy the delightful aroma of cherry muffins wafting through your kitchen.
Cherry Muffins (Fresh and Easy)
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar (plus extra for sprinkling)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen pitted cherries, chopped if large
How Much Time Will You Need?
This delightful cherry muffin recipe takes about 10 minutes to prepare and 20-25 minutes to bake. After that, you’ll just need a few minutes to cool before enjoying them warm or at room temperature. Overall, you can have these muffins ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures your muffins bake evenly. While the oven is heating, you can prepare your muffin tin. Line it with paper liners or grease the cups with a bit of butter or cooking spray to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This is important to ensure even distribution of the baking powder for nice, fluffy muffins. Make sure there are no lumps!
3. Combine the Wet Ingredients:
In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until it’s nice and smooth. Mixing them well will give your muffins a lovely flavor and texture.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the large bowl with the dry ingredients. Gently stir with a spatula or spoon until just combined. It’s okay if there are a few lumps; you don’t want to overmix, as this can lead to dense muffins.
5. Fold in the Cherries:
Carefully fold in the chopped cherries. Make sure they’re evenly distributed throughout the batter so that every muffin gets some fruity goodness!
6. Fill the Muffin Cups:
Spoon the batter into the muffin cups, filling each about 3/4 full. This allows room for the muffins to rise while baking. If you’d like a little extra sweetness, sprinkle a bit of granulated sugar on top of each muffin before baking.
7. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them, and they’re done when the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Enjoy:
Once they’re out of the oven, let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely, or enjoy them warm right away. They’re delicious either way!
Enjoy your fresh, juicy cherry muffins! Perfect for breakfast, a snack, or even dessert. 🍒
Can I Use Frozen Cherries Instead of Fresh?
Absolutely! Frozen cherries work great in this recipe—just be sure to let them thaw and drain any excess liquid before adding them to the batter. This helps prevent your muffins from becoming too soggy.
How Can I Make These Muffins Dairy-Free?
You can easily make these muffins dairy-free by substituting the milk with a plant-based milk such as almond milk or oat milk. You can also use coconut oil instead of butter for a delicious alternative.
Can I Add Other Fruits or Ingredients to the Muffins?
Yes! Feel free to mix in other fruits like blueberries, raspberries, or chopped nuts for added texture and flavor. Just remember to keep the overall fruit quantity similar to maintain the muffin’s consistency.
How to Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin in plastic wrap and place them in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or reheat them directly from the freezer in the oven.