Made with fresh cherries, these muffins are a little sweet and a little tart, satisfying both sweet and tart cravings in every bite. These cherry muffins make a great snack, are also great for breakfast on the go.
Fresh cherries are perfect for snacking, but what do you do when you have too many? We like to add them to recipes. When cherries are in season, this is one of our go-to recipes to use as many cherries as we can.
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Ingredients For Cherry Muffins
These are the ingredients you will need to make this recipe:
- All-purpose flour.
- White sugar.
- Baking powder.
- Baking soda.
- Salt.
- Butter.
- Egg.
- Almond extract.
- Vanilla extract.
- Fresh cherries.
Add-ins For This Muffin Recipe
If you would like to take these muffins up a notch, here are some add-ins that we like to use:
- Dark chocolate. We use chunks of dark chocolate or dark chocolate chips. These complement the flavours of the cherries in the muffins.
- Slivered almonds. Sometimes we add them to the batter, and sometimes we use them as a topping for the muffins.
- Coarse Sugar. A sprinkle of coarse sugar on top of the muffin batter before baking will give the muffins a crunch as well as sweetness.
Can Frozen Cherries Be Used For This Recipe?
Yes, frozen cherries are a great option if fresh cherries are not available. We use frozen cherries in muffins during the winter when cherries are more expensive and out of season.
We also use frozen when we don’t have the time to pit the cherries for our recipes.
Our go-to frozen cherries for these muffins are President’s Choice frozen Cherries.
Serving Muffins
Cherry muffins are great on their own or as part of a breakfast or brunch. They pair well with a cup of tea or coffee for an afternoon snack as well.
When serving these muffins as part of a weekend brunch, we place them in baskets along with other muffins that use fresh, in-season fruit, like our Zucchini Blueberry Muffins.
How To Store Cherry Muffins
These muffins can be stored at room temperature in a covered container. They will stay fresh this way for up to three days.
Want to keep them longer? Freeze the muffins for up to three months. Thaw at room temperature before serving.
We hope you enjoy this recipe as much as we do. If you have made these muffins, leave a comment below to let us know. Your comments and ratings help us get noticed online so others who may like our recipes can also find us.
Cherry Muffins
Ingredients
- 1½ cups all-purpose flour
- ¾ cups white sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup melted butter, cooled
- 1 egg
- ½ tsp almond extract
- ½ tsp vanilla extract
- 1 cup fresh cherries, pitted and halved
Instructions
- Preheat oven to 375℉ and prepare a muffin tin with papers or grease the tins.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted and cooled butter, egg, almond extract, and vanilla extract until smooth.
- Add the flour mixture to the wet ingredients and stir until just combined.
- Fold in the cherries.
- Fill the prepared muffin pan and bake for 20-22 minutes, or until the muffins are just cooked in the middle.
- Remove from oven and allow to cool in the pan for 2-3 minutes before removing from the pan and cooling completely on a wire rack.
