For a richer flavor, use melted butter instead of vegetable oil. If you don't have fresh cherries, you can use frozen cherries (thawed and drained) or dried cherries. A touch of lemon zest in the batter can enhance the cherry flavor. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Fresh Cherry Muffins
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS250
Capture the essence of summer with these delightful cherry muffins, bursting with fresh, sweet cherries in every bite. A simple yet satisfying treat perfect for breakfast, brunch, or a sweet afternoon snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol16 mg
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Fiber1 g
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Protein3 g
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Saturated Fat1 g
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Sodium187 mg
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Sugar16 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. (3 minutes)
03 Step
Recipe View In a separate small bowl, whisk together oil, milk, egg, and almond extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix. (5 minutes)
04 Step
Recipe View Gently fold in the fresh cherries. (2 minutes)
05 Step
Recipe View Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle the remaining 1 tablespoon of sugar evenly over the tops of the muffins. (5 minutes)
06 Step
Recipe View Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)
07 Step
Recipe View Transfer the muffins to a wire rack to cool completely before serving. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Michale Schaden
Dec 3, 2024These muffins were so easy to make, and they came out perfectly! The almond extract really complements the cherries.
Wade Rohan
Jul 2, 2024I added a streusel topping for extra sweetness and crunch. Highly recommend!
Gillian Green
Aug 3, 2023My kids devoured these muffins! I substituted gluten-free flour, and they were still delicious.