Fresh Cherry Muffins That Stay Moist and Juicy Every Time
Moist, sweet, and bursting with juicy cherries—these muffins are the perfect summer bake for breakfast or snack time.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter melted
- 2 large eggs
- ¾ cup buttermilk or yogurt
- 1 tsp vanilla extract
- 1 ¼ cups fresh cherries pitted and chopped
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin.
- Whisk flour, baking powder, baking soda, and salt together.
- In another bowl, whisk sugar, melted butter, eggs, buttermilk, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Toss cherries in 1 tbsp flour and gently fold into batter.
- Divide into muffin cups, filling ¾ full.
- Top with coarse sugar if desired.
- Bake 18–22 minutes or until golden and a toothpick comes out clean.
- Cool in tin 5 mins, then transfer to rack.
- Serve warm or store in airtight container.
Notes
You can substitute buttermilk with full-fat yogurt.
For extra crunch, sprinkle turbinado sugar before baking.
Freezes well up to 2 months in airtight bag.
Nutrition
Serving: 1muffinCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 35mgSodium: 150mgFiber: 1gSugar: 12g
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