Cherry Muffins
Tender muffins studded with fresh cherries and a hint of almond extract.
Servings: 8 muffins
Ingredients
Ingredients
- ?1 1/2 cups 180 gall purpose flour
- ?2 teaspoons 8 gbaking powder
- ?1/2 teaspoon 3 gsalt
- ?1/2 cup 100 ggranulated sugar
- ??cup 80 mlvegetable oil
- ??cup 80 mlmilk
- ?1 largeeggat room temperature
- ?1/4 teaspoonalmond extractcan substitute with pure vanilla extract but almond extract is highly recommended for its pairing with cherries
- ?1 1/4 cup 190 gfresh cherriespitted and left whole
Instructions
Instructions
- Preheat the oven to 200°C (390°F). Prepare an 8-cup muffin pan by lining all 8 cups with paper liners or lightly greasing them. (If using a 12-cup pan, line or grease only 8 cups.)
- Pit 1 1/4 cups (190 g) fresh cherries and leave them whole. Set aside.
- In a medium bowl, sift together 1 1/2 cups (180 g) all-purpose flour, 2 teaspoons (8 g) baking powder, and 1/2 teaspoon (3 g) salt.
- In a separate bowl, whisk together 1/2 cup (100 g) granulated sugar, 80 ml vegetable oil, 80 ml milk, 1 large room-temperature egg, and 1/4 teaspoon almond extract until smooth and combined.
- Pour the wet mixture into the dry ingredients and whisk gently just until combined. Do not overmix; a few small lumps are fine.
- Gently fold the pitted whole cherries into the batter, taking care not to crush them. The batter will be thick to help suspend the cherries.
- Divide the batter evenly among the 8 prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Equipment
- 12-cup muffin pan
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Sifter or fine mesh sieve
- Rubber spatula
- Wire Rack
Notes
Fresh cherries are best, but you can use frozen cherries. If using frozen, do not thaw before folding into the batter.
Be sure to pit the cherries completely to avoid biting into a pit.
Almond extract complements the cherry flavor beautifully, but if unavailable, pure vanilla extract is a fine substitute.
The batter is quite thick which is great as the cherries won’t sink to the bottom and you don’t need to flour the cherries.
This recipe was tested using sweet cherries. If using sour cherries, add an extra ¼ cup of sugar.
Be sure to pit the cherries completely to avoid biting into a pit.
Almond extract complements the cherry flavor beautifully, but if unavailable, pure vanilla extract is a fine substitute.
The batter is quite thick which is great as the cherries won’t sink to the bottom and you don’t need to flour the cherries.
This recipe was tested using sweet cherries. If using sour cherries, add an extra ¼ cup of sugar.