Cherry Muffins Recipe

Bakery-style cherry muffins on white kitchen counter

Bakery-style cherry muffins that are fluffy, moist, and bursting with juicy cherries. Easy to make with fresh, frozen, or dried cherries, and perfect for breakfast, snacks, or meal prep.

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Course: Breakfast, Brunch, Snack

Cuisine: American, Baked Goods

Prep Time: 15

Cook Time: 20

Cooling Time: 15

Total Time: 50

Servings: muffins

Calories: 245kcal

Cost: $6–$8

Equipment

Muffin tin 12-cup, non-stick recommended
Mixing bowls 1 large, 1 medium
Wire rack For cooling muffins
Ice cream scoop For evenly portioning batter
Digital scale Optional, for accurate results

Ingredients

For Muffin Batter

2 cups all-purpose flour spooned and leveled
0.75 cup granulated sugar
2 teaspoon baking powder
0.5 teaspoon salt
0.5 cup unsalted butter melted and slightly cooled
2 eggs large
0.75 cup buttermilk room temperature
1 teaspoon vanilla extract
0.25 teaspoon almond extract optional

For Cherries

1.5 cups cherries fresh or frozen, chopped
1 tablespoon all-purpose flour for coating cherries

Optional Crumb Topping

0.25 cup all-purpose flour
2 tablespoon granulated sugar
2 tablespoon butter cold, cubed

Instructions

Preheat oven to 375°F (190°C) and prepare muffin tin with liners or grease well.
Toss chopped cherries with 1 tablespoon flour and set aside.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, whisk together melted butter, eggs, buttermilk, vanilla, and almond extract (if using).
Pour wet mixture into dry ingredients and stir just until combined. Gently fold in cherries.
Use an ice cream scoop to divide batter evenly into muffin cups. Add crumb topping if using.
Bake for 18–22 minutes or until muffins are golden and a toothpick comes out clean.
Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition