These fresh and easy cherry muffins are a delightful treat! Bursting with juicy cherries, they are sweet, soft, and perfect for breakfast or a snack.
Making these muffins is a breeze! I love how they fill the kitchen with a warm and fruity smell. Plus, you can enjoy them warm with a pat of butter or just as they are!
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your muffins. If you need a gluten-free option, you can use a gluten-free flour blend but be sure to check if it’s meant for baking one-to-one with all-purpose flour.
Granulated Sugar: Regular sugar adds sweetness that balances the tartness of cherries. You can substitute with coconut sugar or brown sugar for a deeper flavor.
Buttermilk: It makes the muffins tender and adds moisture. If you don’t have it, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This is a great quick substitute!
Cherries: Fresh cherries are the star of the show, but if they’re out of season, feel free to use frozen ones. Just make sure they are pitted and slightly thawed before adding them to the batter.
How Do You Fold the Cherries Without Breaking Them?
Folding is a gentle method used to combine ingredients without breaking them apart. To fold in the cherries:
- Use a spatula or a large spoon to lift the batter from the bottom of the bowl and gently flip it over the cherries.
- Rotate the bowl while you fold, making sure to lift from the sides too, ensuring an even distribution without overmixing.
- Be careful not to stir vigorously; you want to maintain the cherries’ shape and the muffins’ fluffy texture.
What’s the Best Way to Ensure Even Baking?
To help your muffins bake evenly:
- Make sure your oven is preheated properly before putting the muffins in. An oven thermometer can help you confirm the right temperature.
- Position the oven rack in the center to allow air to circulate evenly around the muffin tin.
- Use a standard-sized muffin tin; if you’re using a mini tin, reduce baking time to about 15-20 minutes.
How to Make Cherry Muffins (Fresh and Easy)
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen cherries, pitted and halved
- Optional: 2 tbsp coarse sugar for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20 to 25 minutes to bake. You’ll need an additional 5 minutes for cooling in the pan before transferring the muffins to a wire rack. In total, plan for about 45 minutes to enjoy these delicious cherry muffins!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well with cooking spray to prevent the muffins from sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until they are well combined. This helps ensure that your muffins rise evenly.
3. Combine Wet Ingredients:
In another bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Mix these ingredients together until they are fully combined and smooth.
4. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until everything is just combined. Remember, it’s okay if the batter is a little lumpy! Don’t overmix, as that can lead to tough muffins.
5. Fold in the Cherries:
Carefully fold in the pitted and halved cherries. Be gentle to avoid breaking them apart too much, which could discolor the batter.
6. Fill the Muffin Cups:
Evenly divide the batter among the muffin cups, filling each about 3/4 full. This allows space for the muffins to rise without overflowing.
7. Add Topping (Optional):
If you’re using the optional coarse sugar, sprinkle it evenly over the top of each muffin for a little extra crunch.
8. Bake:
Place the muffin tin in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean. Your home will smell wonderful!
9. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps keep the bottoms from getting soggy.
10. Enjoy:
Dig into your muffins warm or at room temperature. Each bite is a delightful mix of sweetness and cherry goodness!
Can I Use Frozen Cherries Instead of Fresh?
Absolutely! You can use frozen cherries in this recipe. Just make sure to thaw them slightly and pat them dry to remove any excess moisture before folding them into the batter. This will help prevent your muffins from becoming too soggy.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can refrigerate them for up to a week or freeze them for up to 2 months. To reheat, just pop them in the microwave for a few seconds or warm them in the oven.
Can I Make These Muffins Vegan?
Yes! You can easily make these muffins vegan by substituting the eggs with flaxseed meal (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg) and using a non-dairy milk alternative instead of buttermilk. For the butter, you can use melted coconut oil or a vegan butter substitute.
What Should I Do If My Batter Is Too Thick?
If your muffin batter appears too thick, you can add a splash more of buttermilk (or your non-dairy alternative) to loosen it up a bit. Just be careful not to add too much; you want the batter to remain thick but pourable for the best muffin texture!