These cherry muffins are sweet, fluffy, and super easy to make! With fresh cherries mixed in, each bite bursts with flavor. Perfect for breakfast or a quick snack!
I love making these muffins on a lazy Sunday morning. They fill the kitchen with a lovely smell that even gets the kids interested in helping out. Yum! 🍒
Key Ingredients & Substitutions
Fresh Cherries: Cherries are the star of this recipe! If they aren’t in season, you can use frozen cherries instead. Just thaw and drain them before adding to the batter, but be aware they may make the batter a bit wetter.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have it, mix regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This gives you an excellent substitute!
Unsalted Butter: I prefer using unsalted butter to control the salt levels, but if you only have salted butter, you can use it. Just reduce the added salt in the recipe by a pinch.
Granulated Sugar: For topping, using coarse sugar can enhance the crunch on the muffins. If you’re looking for a healthier option, try coconut sugar instead for a unique flavor.
How Do I Ensure My Muffins Rise Perfectly?
To get those lovely fluffy muffins, mixing correctly is crucial. Here’s how to do it:
- Mix the dry ingredients well before adding the wet ones. This ensures the baking powder and soda are evenly distributed.
- When adding the wet ingredients to the dry ones, stir just until combined. Overmixing can create dense muffins.
- Fill the muffin cups only about 3/4 full. This allows space for rising without overflowing.
- Make sure your oven is fully preheated before baking. This ensures the right heat for a good rise.
Follow these steps, and you’ll have bakery-style muffins right at home!
Cherry Muffins (Fresh and Easy)
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar (plus extra for topping)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh cherries, pitted and halved
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice)
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful cherry muffin recipe takes about 15 minutes to prepare, with an additional 20-25 minutes for baking. You’ll be enjoying freshly baked muffins in under an hour from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This helps your muffins bake evenly. Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these ingredients together until everything is evenly mixed.
3. Prepare the Cherries:
Next, gently fold the halved cherries into the flour mixture. This will coat them with flour and help prevent them from sinking during baking.
4. Combine the Wet Ingredients:
In a separate bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract until well combined. This mixture adds moisture and flavor to your muffins.
5. Combine Wet and Dry Ingredients:
Now pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps—do not overmix the batter!
6. Fill the Muffin Cups:
Spoon the muffin batter evenly into the prepared muffin cups, filling each about 3/4 full to allow space for rising. You want those gorgeous tops!
7. Add a Sweet Topping:
Sprinkle a little extra granulated sugar on top of each muffin for a delightful crunch after baking. This little step makes a big difference!
8. Bake Your Muffins:
Bake the muffins in the preheated oven for 20-25 minutes. They are done when the tops are golden brown and a toothpick inserted in the center comes out clean.
9. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely. This helps them stay light and fluffy.
10. Serve and Savor:
These cherry muffins are fantastic served warm or at room temperature. Enjoy them as a delicious breakfast treat or a delightful snack at any time of the day!
Can I Use Frozen Cherries Instead of Fresh?
Yes, you can use frozen cherries! Just make sure to thaw and drain them first to prevent excess moisture in the batter. You may want to toss them in a little flour before adding to the batter to help them hold their shape.
How Can I Make These Muffins Gluten-Free?
To make gluten-free cherry muffins, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum or add 1/4 teaspoon per cup to help with texture and rise.
What’s the Best Way to Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for about a week or freeze them for up to three months. Just make sure to wrap them well in plastic wrap or foil before freezing!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in other fruits like blueberries or raspberries, nuts for crunch, or even chocolate chips for a sweet twist. Just adjust the quantity so the batter remains balanced!