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Close up of a cherry muffin with a bite missing and muffins crumbs.

Cherry Muffins

Author: Stephanie Kay

This cherry muffins recipe is the perfect way to use fresh cherries! They’re moist, fluffy, healthy, easy to make, and make a wonderful snack or addition to breakfast.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Snack
  • Method: Baked
  • Cuisine: American
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Ingredients

Instructions

  1. Preheat the oven to 375°F and line a muffin tin with paper liners or lightly grease it with butter or cooking spray.
  2. In a medium bowl, add the flour, baking soda, baking powder, and salt, and stir to combine.
  3. In a large bowl, add the melted butter and sugar and whisk to combine. Then add the eggs, sour cream, vanilla, and milk and whisk until well combined.
  4. Add the flour mixture to the bowl with the wet mixture and fold gently to combine until well incorporated. Add the chopped cherries to the batter and fold again, being careful not to over-mix the batter.
  5. Using a spoon or ice cream scoop, divide the muffin batter evenly into each cup or liner.
  6. Once each muffin cup is filled, transfer the muffin tin to the oven to bake for 18-20 until golden brown and a toothpick inserted in the center comes out clean.
  7. Once baked, remove the muffin tin from the oven and allow the cherry muffins to cool for 5 minutes in the muffin pan, then remove each muffin from the tin and transfer them to a wire rack to finish cooling.
  8. Once cooled, the muffins can be enjoyed and any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.
YouTube video

Nutrition

Find it online: https://kaynutrition.com/cherry-muffins/