Homemade Cherry Muffins are made from scratch with fresh, sweet cherries. Make these muffins quickly and easily with yummy cherries and some simple pantry ingredients.
I’m seeing fresh cherries pop up in my local grocery store and my favorite farmer’s markets, which means that it’s time for baking with cherries and making some cherry muffins! I’m also making this gorgeous Cherry Pie recipe with all of these fresh cherries.
These muffins are best when made with in-season cherries, whenever that season is for you. In the US, sweet cherries are available between May and August, so for me, this is a summertime must-have.
Why You’ll Love This Cherry Muffin Recipe
These muffins are just sweet enough. Not overly sweet and a little bit tart from the cherries, we aren’t adding a lot of extra sugar. This makes them perfect for breakfast. If you prefer your muffins on the sweeter side, you can add more sugar to the recipe without any issues.
Almond Extract is added to complement the flavor of cherries, and makes these muffins extra special.
Everyone loves muffins. A batch of fresh muffins like these would make an amazing gift for a new neighbor or friend who needs a little boost. Wrap them up with a bow and make a delivery!
You could also make my Strawberry Banana Muffins or Lemon Muffins.
These muffins have a bakery-made texture with a dense, moist crumb and beautifully peaked tops. They look as amazing as they taste.
Homemade cherry muffins are made with simple everyday ingredients and are prepared and baked in about a half-hour.
Ingredients in Cherry Muffins
- All Purpose Flour – This recipe was tested using regular all-purpose flour and works beautifully this way.
- Baking Powder – This is our leavener, and helps the batter rise as it cooks to create the perfect muffin texture.
- Salt – A bit of salt helps balance out the sweet flavors.
- Granulated Sugar – Sweetness comes from sugar; just a half cup because we don’t want to overpower the flavor of the cherries.
- Vegetable Oil – This adds moisture to the batter and keeps things from drying out.
- Milk – Any type of milk will work here. Milk loosens up the batter and aids in texture.
- Egg – Just one large egg is needed for the whole batch.
- Almond Extract – There is just something about the combination of almond and cherry that makes it a perfect flavor combination. You can use vanilla if you prefer though.
- Fresh Cherries – Remove the pits from the cherries and leave them whole. If you need to cut them to get the pits out, that is ok, but I love the look and texture of big juicy cherries inside these muffins.
How Do I Remove Pits from Cherries?
Pitting cherries is not an easy job, but it’s totally worth it. No matter what, you’ll probably need to do one cherry at a time.
If you like to bake with cherries, I suggest using a cherry pitter tool. This tool takes each cherry and pushes the pit out of the center leaving a small hole, and a whole cherry.
Without a cherry pitter, you can just carefully cut each cherry in half and then remove the pit with your fingers.
How to Make Cherry Muffins
- Preheat: Get your oven ready to bake by preheating it to 390°F/200°C.
- Sift: In a bowl, sift together the flour, baking powder, and salt. This step ensures that all of the dry ingredients are mixed well and you don’t get any pockets of baking powder in your finished muffins.
- Whisk: In a separate bowl, whisk together the sugar with oil, milk, egg, and almond extract. Mix until well combined.
- Add Dry Ingredients to Wet Ones: Add the dry ingredients to the wet ingredients and whisk just until combined. Do not overmix.
- Add Cherries: Fold in the cherries. The muffin batter should be thick enough to hold up the fruit, I did that on purpose because we don’t want the cherries falling to the bottom of the muffins.
- Fill Muffin Pan: Divide the batter between 8 lined muffin cups so that each is ¾ of the way filled.
- Bake: Bake for 20 minutes or until done.
- Cool: Allow the muffins to cool on a wire rack completely before eating or serving.
Frequently Asked Cherry Muffin Recipe Questions
I like to use muffin liners because then I can be certain that my muffins won’t stick to the pan. It’s really up to you how you do your muffins though. If you aren’t using paper liners, be sure to grease the pan generously to prevent sticking. Cooking spray is probably the easiest way to accomplish that.
Fully cooked muffins will be golden brown on top and if you press on them they should bounce back. A toothpick inserted into the center should come out clean, without any liquid batter on it.
While you can bake with either sweet or tart varieties of fresh cherries, this recipe has been tested with the sweet variety.
Sweet cherries are the most common varieties that you’ll find in grocery stores. They are delicious for eating fresh and make the most wonderful baked goods. You will also find tart cherries at the store or at markets. You can bake with these as well, but you will want to adjust this recipe and add more sugar so that the muffins aren’t sour.
I haven’t tested this recipe with canned cherries, but I think it would be ok to try! Rinse and dry your cherries very well before adding them to the batter, as you don’t want any of the extra moisture in the recipe.
Happy Baking! I know you’re going to love this cherry muffin recipe as much as I do. Pin this to save for later or to share with others.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cherry Muffins
Ingredients
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 egg
- ¼ teaspoon almond extract can sub with vanilla extract, but I recommend almond extract as goes so well with cherries
- 1¼ cup fresh cherries pitted and left whole
Instructions
- Get your oven ready to bake by preheating it to 390°F/200°C.
- In a bowl, sift together the flour, baking powder, and salt. This step ensures that all of the dry ingredients are mixed well and you don’t get any pockets of baking powder in your finished muffins.
- In a separate bowl, whisk together the sugar with oil, milk, egg, and almond extract. Mix until well combined.
- Add Dry Ingredients to Wet Ones: Add the dry ingredients to the wet ingredients and whisk just until combined. Do not overmix.
- Fold in the cherries. The muffin batter should be thick enough to hold up the fruit, I did that on purpose because we don’t want the cherries falling to the bottom of the muffins.
- Divide the batter between 8 lined muffin cups so that each is ¾ of the way filled.
- Bake for 20 minutes or until done.
- Allow the muffins to cool on a wire rack completely before eating or serving.
Notes:
This recipe was tested using sweet cherries, if using sour cherries then add an extra ¼ cup of sugar.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Laurie says
Very delicious and very simple to make. Thank you for the recipe! They are a big hit with my grandsons!
Susan says
Hi,
Would this recipe work with frozen cherries, either thawed or still frozen?
Susan
Diana says
Hi Susan, I would let the frozen cherries partially thaw and drain from any juices.
Dane says
These came out amazing. The right blend of tartness to sweetness.