These cherry muffins are fresh and easy to make! Bursting with juicy cherries, they have a soft, fluffy texture that will make your mornings brighter.
Nothing beats the smell of warm muffins baking in the oven! I love having these for breakfast or as a sweet treat with my afternoon coffee. They’re a cherry lover’s dream! 🍒
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the muffins, giving them structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend, which usually works well in muffin recipes.
Fresh Cherries: They add natural sweetness and a lovely burst of flavor. If cherries aren’t in season, you can use frozen cherries. Just ensure they are thawed and drained well to prevent excess moisture in the batter.
Buttermilk: It’s essential for tenderness. If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This makes a great substitute!
Coarse Sugar: For that crunch on top, you can use turbinado or raw sugar. If you don’t have any, regular granulated sugar works too, but you’ll miss that satisfying crunch.
Butter: Unsalted butter is recommended for better control of seasoning. If you’re looking for a dairy-free option, melted coconut oil or a vegetable oil can replace it without sacrificing too much flavor.
How Do You Keep Muffins Tender and Fluffy?
A key to fluffy muffins is avoiding overmixing the batter. Once you combine the wet and dry ingredients, mix just until everything is combined. Lumps are okay!
- Start with dry ingredients in one bowl and wet in another.
- Pour the wet mix into the dry mix and gently fold using a spatula. Be gentle!
- When incorporating the cherries, fold them in lightly to prevent them from breaking apart.
Following these tips will give you light and tender muffins that are a delight to eat. Enjoy baking!
How to Make Fresh and Easy Cherry Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
Wet Ingredients:
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk (or milk with 1 tbsp lemon juice or vinegar)
- 2 large eggs
- 1 tsp vanilla extract
Add-Ins:
- 1 1/2 cups fresh cherries, pitted and chopped
For Topping:
- 2 tbsp coarse sugar or turbinado sugar (for sprinkling on top)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes of prep time and 18-22 minutes of baking. So, in roughly 30-35 minutes, you can have warm, fresh cherry muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 375°F (190°C). While the oven is warming up, line a muffin tin with paper liners to keep your muffins from sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar. This helps to evenly distribute the leavening agents, which will make your muffins fluffy!
3. Combine Wet Ingredients:
In a separate bowl, combine the melted butter, buttermilk, eggs, and vanilla extract. Mix everything together until smooth and well blended. This step is crucial for ensuring a tasty batter.
4. Combine Wet and Dry:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined. Take care not to overmix, as this can make the muffins dense.
5. Add the Cherries:
Now, gently fold in the chopped fresh cherries. Be careful not to crush them, as you want those lovely pieces of fruit to stay intact.
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups—fill each cup about two-thirds full so that they have room to rise while baking.
7. Sprinkle Some Sugar:
For a nice finishing touch, sprinkle the tops of each muffin with a bit of coarse sugar. This adds a lovely crunch and a golden appearance.
8. Bake Your Muffins:
Place the muffin tin in the heated oven and bake for about 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin. It should come out clean when they’re ready!
9. Cool and Transfer:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, move them to a wire rack to cool completely. This helps prevent soggy bottoms.
10. Serve and Enjoy:
Your fresh cherry muffins are now ready to be enjoyed! Serve them warm or at room temperature. They make a delicious breakfast or a lovely snack any time of day.
Can I Use Frozen Cherries Instead?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture in the batter. This will help maintain the muffins’ texture and prevent them from becoming soggy.
Can I Substitute the Buttermilk?
Yes, if you don’t have buttermilk on hand, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to thicken, and it’s ready to use in your muffins!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can freeze them for up to 2-3 months; just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag.
Can I Add Other Ingredients?
Of course! Feel free to mix in nuts like walnuts or pecans for extra crunch, or swap some of the cherries for blueberries. Just keep in mind that any significant changes might affect the baking time slightly.
