Cherry muffins are soft, fluffy, and bursting with sweet, juicy cherries. Topped with a crunchy sugar coating, these muffins are a delightful way to enjoy fresh summer cherries. Whether you need a quick breakfast or an on-the-go snack, this easy muffin recipe is sure to be a hit with everyone in your family!
Why You’ll Love This Recipe
1. Delicious Layers of Flavor and Texture
These muffins are moist and tender on the inside, with bursts of jammy cherries in every bite. The crunchy sugar topping adds a satisfying texture that pairs perfectly with the soft muffin base.
2. Perfect for Quick Breakfasts or Snacks
Need a grab-and-go breakfast or a sweet afternoon treat? These muffins fit the bill perfectly and can be made ahead for convenience.
Ingredients for Cherry Muffins
Dry Ingredients:
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- ½ cup (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 g) sour cream, room temperature
- ½ cup (120 ml) milk, room temperature
For the Cherries:
- 2 cups fresh or frozen cherries, pitted and chopped
Optional Topping:
- ¼ cup (50 g) coarse sugar
Step-by-Step Instructions
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
2. Combine the Wet Ingredients
In another bowl, whisk the melted butter, sugar, eggs, vanilla extract, sour cream, and milk until smooth and well combined.
3. Mix the Batter
Gradually stir the dry ingredients into the wet ingredients by hand until just combined. Be careful not to overmix—some lumps are fine. Cover the batter and chill in the fridge for 30-60 minutes (or overnight for best results).
4. Prepare the Cherries
Wash, dry, and pit the cherries. Chop them into small pieces. If using frozen cherries, thaw and drain them completely to remove excess moisture.
5. Preheat the Oven
While the batter rests, preheat the oven to 375°F (190°C) and line 1-2 muffin pans with cupcake liners. For taller, bakery-style muffins, alternate every other cup in the pan with a liner.
6. Fold in the Cherries
Once the batter has rested, gently fold in the chopped cherries.
7. Fill the Muffin Cups
Use a 3-tablespoon cookie scoop to fill the muffin liners with batter. If desired, sprinkle coarse sugar on top of each muffin for a crunchy topping.
8. Bake the Muffins
Bake for 18-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The tops should spring back when lightly pressed.
9. Cool and Serve
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Storage and Freezing
- Room Temperature: Store the muffins in an airtight container for up to 2 days.
- Refrigeration: After 2 days, transfer the muffins to the fridge and store them for up to 3 more days.
- Freezing: Freeze the muffins for up to 3 months. Thaw at room temperature before serving.
Tips for Perfect Cherry Muffins
- Use flavorful cherries: Taste the cherries before baking to ensure they’re sweet and juicy. If the cherries aren’t flavorful, the muffins won’t have the best taste.
- Bring ingredients to room temperature: This ensures the batter mixes evenly, creating light and fluffy muffins.
- Don’t overmix the batter: Overmixing can make the muffins dense. Stir until the ingredients are just combined.
- Alternate muffin liners: For bakery-style muffins, alternate every other muffin well in the pan to allow for even heat circulation and taller muffin tops.
- Avoid excess moisture from frozen cherries: Thaw and drain frozen cherries thoroughly to prevent soggy muffins.
Variations and Add-Ons
- Cherry Almond Muffins: Add 1 teaspoon of almond extract to the batter for a delicious almond flavor.
- Cherry Streusel Muffins: Top the muffins with a crumbly streusel made from butter, flour, and sugar before baking.
- Mini Cherry Muffins: Use a mini muffin pan and bake for 10-12 minutes or until a toothpick comes out clean.
- Cherry Glaze: Use the juice from maraschino cherries to create a sweet glaze for drizzling on top.
These cherry muffins are a summertime treat you’ll want to make again and again. Soft, fluffy, and bursting with juicy cherries, they’re perfect for breakfast, a mid-day snack, or even dessert. With their crunchy sugar topping and deliciously moist texture, they’re sure to become a family favorite.
FAQ Section
Q: Can I use frozen cherries for this recipe?
A: Yes! Just make sure to thaw and drain the cherries thoroughly to remove excess moisture before folding them into the batter.
Q: Can I use maraschino cherries instead of fresh cherries?
A: Absolutely! Drain and chop the maraschino cherries, and you can use the reserved juice to make a sweet cherry glaze.
Q: How do I prevent the cherries from sinking to the bottom of the muffins?
A: Toss the cherries in a little bit of flour before folding them into the batter. This will help distribute them evenly throughout the muffins.
Q: Can I freeze these cherry muffins?
A: Yes! Allow the muffins to cool completely, then freeze them in an airtight container for up to 3 months. Thaw at room temperature or warm them in the microwave before serving.
Q: How do I know when the muffins are done baking?
A: Insert a toothpick into the center of a muffin. If it comes out with a few moist crumbs, they’re ready. The tops should also spring back when lightly pressed.