Cherry Muffins

There’s something irresistibly delightful about the burst of juicy cherries in a soft, tender muffin. Whether you’re starting your day or enjoying an afternoon treat, these cherry muffins bring a perfect balance of sweet and tart flavors wrapped in a moist, fluffy texture. With just a handful of simple ingredients, you can whip up these charming little bites that are sure to become a favorite in your baking rotation. The subtle hint of almond extract complements the cherries beautifully, making each muffin a little taste of springtime. Let’s dive into this easy and delicious recipe that even beginner bakers can master!

Why This Recipe Is a Must-Try

This cherry muffin recipe stands out because it combines simplicity with fantastic flavor and texture. Unlike overly complicated recipes requiring numerous ingredients, this one uses pantry staples you probably already have on hand. The muffins come out perfectly moist thanks to the vegetable oil and milk, while the fresh cherries add natural sweetness and a juicy punch in every bite. The almond extract elevates the flavor profile, pairing wonderfully with cherries to create a subtle, nutty aroma without overpowering the natural fruit taste.

Additionally, these muffins are quick to prepare, making them an ideal option for busy mornings or last-minute gatherings. They’re great on their own or paired with a cup of coffee or tea for a comforting snack. Plus, they freeze well, so you can enjoy them fresh anytime you want.

Ingredients

• 1 ½ cups (180 g) all-purpose flour – the base of our muffins, providing structure.
• 2 teaspoons baking powder – for that perfect rise and fluffiness.
• ½ teaspoon salt – enhances all the flavors.
• ½ cup (100 g) granulated sugar – adds sweetness without overpowering.
• ⅓ cup (80 ml) vegetable oil – keeps the muffins moist and tender.
• ⅓ cup (80 ml) milk – adds moisture and richness.
• 1 large egg (at room temperature) – binds everything together and adds structure.
• ¼ teaspoon almond extract – the star flavor that complements cherries perfectly (can substitute with vanilla extract, but almond is recommended).
• 1 ¼ cups fresh cherries, pitted and left whole – the juicy, fruity highlight of this recipe.

How To Make Cherry Muffins

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar. This ensures the leavening agent and sugar are evenly distributed throughout the flour.

Step 3: Combine Wet Ingredients

In a separate medium bowl, whisk the vegetable oil, milk, egg, and almond extract until fully combined and smooth.

Step 4: Bring Wet and Dry Together

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together with a spatula or wooden spoon until just combined. The batter will be a little lumpy – that’s perfectly fine. Overmixing can lead to tougher muffins.

Step 5: Add the Cherries

Carefully fold in the fresh cherries, distributing them evenly throughout the batter. Be gentle to avoid breaking the cherries and turning the batter pink.

Step 6: Fill the Muffin Tin

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. This allows room for the muffins to rise without overflowing.

Step 7: Bake

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool and Enjoy

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Expert Tips

• Use fresh, ripe cherries for the best flavor and juiciness. If fresh cherries are out of season, frozen cherries can be used but make sure to thaw and drain them well to avoid excess moisture.
• Don’t overmix the batter. A few lumps are okay and help keep the muffins tender and fluffy.
• Room temperature eggs incorporate better into the batter, helping texture and rise.
• Almond extract pairs beautifully with cherries, but if you don’t have it, vanilla extract is a fine substitute – just keep the quantity the same.
• If you like a crunchy topping, sprinkle some coarse sugar or chopped nuts on top before baking.
• Use a cookie scoop to evenly portion the batter into muffin cups for uniform muffins.

Variations and Customizations

• Cherry-Almond Streusel Muffins: Add a simple almond streusel topping made from butter, sugar, flour, and sliced almonds for extra crunch and flavor.
• Gluten-Free Cherry Muffins: Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
• Cherry and White Chocolate: Fold in some white chocolate chips along with the cherries for a sweet and creamy twist.
• Vegan Version: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) and use a plant-based milk like almond or oat milk.
• Mixed Berry Muffins: Swap half the cherries with blueberries, raspberries, or blackberries for a berry medley.
• Less Sweet Option: Reduce the granulated sugar to ¼ cup if you prefer a less sweet muffin.

How to Store Leftovers

Once your cherry muffins have cooled completely, store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in a zip-top freezer bag or airtight container and freeze for up to 3 months. To enjoy frozen muffins, simply thaw at room temperature or warm them in the microwave for about 20 seconds. This way, you can always have a convenient, delicious snack ready to go!

FAQ

Can I use frozen cherries instead of fresh?

Yes, you can! Just be sure to thaw and drain them thoroughly to remove any excess moisture. This prevents the batter from becoming too wet and the muffins from turning soggy.

Can I substitute the vegetable oil with butter?

Absolutely! Melted butter can be used in place of vegetable oil for a richer flavor. Use the same amount (⅓ cup) and allow it to cool slightly before mixing with the other wet ingredients.

What if I don’t have almond extract?

Vanilla extract is a great substitute and will still provide a lovely flavor. However, almond extract pairs uniquely well with cherries, so if possible, try to find it for an extra special touch.

How do I prevent cherries from sinking to the bottom?

Lightly toss the pitted cherries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the muffins instead of sinking.

Conclusion

These cherry muffins are a delightful, easy-to-make treat perfect for any time of day. With a moist crumb, juicy bursts of cherry, and a subtle almond aroma, they’re sure to become a family favorite. Whether you’re baking for breakfast, brunch, or a snack, this recipe offers simple ingredients and straightforward steps that deliver bakery-quality results right at home. Give this recipe a try and enjoy the sweet taste of fresh cherries in every bite!