Cherry Muffins - Little Sunny Kitchen

Prep Time 15

Cook Time 20

Total Time 35

Equipment

12 cup muffin pan

Ingredients

▢ 1 ½ cups (180 g) all purpose flour
▢ 2 teaspoons baking powder
▢ ½ teaspoon salt
▢ ½ cup (100 g) granulated sugar
▢ ⅓ cup (80 ml) vegetable oil
▢ ⅓ cup (80 ml) milk
▢ 1 large egg at room temperature
▢ ¼ teaspoon almond extract can sub with vanilla extract, but I recommend almond extract as goes so well with cherries
▢ 1 ¼ 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 in the preheated oven for 20 minutes or until the muffins are done.
Allow the muffins to cool on a wire rack completely before eating or serving.

Notes

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 then add an extra ¼ cup of sugar.

Nutrition

Find it online: https://littlesunnykitchen.com/cherry-muffins/