Cherry Muffins
These cherry muffins offer a delightful balance of sweet and tart flavors with a moist, tender texture. Featuring fresh cherries and a hint of almond extract, they are easy to make and perfect for breakfast or a snack.
Servings: 12 servings
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 large egg at room temperature
- ¼ teaspoon almond extract can substitute with vanilla extract
- 1 ¼ cups fresh cherries pitted and left whole
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar to evenly distribute the ingredients.
- In a separate medium bowl, whisk the vegetable oil, milk, egg, and almond extract until fully combined and smooth.
- 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.
- Carefully fold in the fresh cherries, distributing them evenly throughout the batter. Be gentle to avoid breaking the cherries and turning the batter pink.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full to allow room for rising.
- Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 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!
Equipment
- Oven
- Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups
Notes
Use fresh, ripe cherries for best results; frozen cherries can be used if thawed and drained well. Do not overmix the batter to keep muffins tender. Almond extract can be substituted with vanilla extract. For a crunchy topping, sprinkle coarse sugar or chopped nuts before baking. Use a cookie scoop for even muffin portions. Store muffins in an airtight container at room temperature up to 2 days or freeze up to 3 months.