cherry muffins are the answer when your sweet tooth taps you on the shoulder but you also want something that doubles as breakfast. I love a cozy bake that does not take half the day, fills the kitchen with a buttery smell, and gives me a reason to make coffee. These muffins hit all those marks. They are soft, a little tangy, and studded with juicy fruit. If you are new to baking or just want a reliable treat that never fails, this recipe is your new best friend.
The Story Behind This Recipe
From my kitchen to yours—cherry muffins mixes a little nostalgia with bright flavor. Tested, tasted, and ready for your table. cherry muffins are the answer when your sweet tooth taps you on the shoulder but you also want something that doubles as breakfast. I love a…
Why this recipe works
First, the texture. The crumb is tender without being cakey, which means you can enjoy one with coffee and not feel like you ate dessert for breakfast. A touch of yogurt keeps the batter moist, and melted butter brings the rich flavor we all want from a muffin. The balance of sweetness and fruit shines through because the sugar is measured to support the cherries, not bury them.
Second, the method. You whisk wet, whisk dry, bring them together gently, and bake hot at the start for a nice dome. That quick blast of heat helps the muffins rise fast. No fancy tricks. No odd tools. Just a few bowls and a friendly stir. If you have ever overmixed muffin batter and ended up with tough muffins, this recipe nudges you to stop before that happens. Think “just combined” and you are golden.
Third, the flavor. A hint of almond extract plays so well with cherries, while vanilla keeps it cozy. You can swap in lemon zest if you like a brighter note, or fold in chocolate chips if you want a bakery vibe. If you are into double-cherry bakes, you might also love these indulgent gooey chocolate cherry muffins for a richer twist.
“I made a batch for a weekend brunch, and my sister asked for the recipe before the coffee finished brewing. They were exactly the right amount of sweet, and the tops had that perfect crisp edge.”
Finally, this recipe is flexible. Fresh cherries are amazing, but you can use frozen when it is not cherry season. The batter embraces both. A simple sprinkle of sugar on top before baking gives a crackly lid that makes them look like a bakery treat. That little extra is worth it.
Bottom line: reliable, flavorful, and easy. That is why I keep this one in my back pocket whenever I need a guaranteed win.
Ingredient notes
Nothing fancy here, just smart choices that give the best flavor and texture. A quick rundown so you can shop once and bake happy.
- All-purpose flour: Gives structure without being heavy. Measure correctly by fluffing, scooping, and leveling.
- Granulated sugar: Sweetens and helps with browning. You can swap part with light brown sugar for a deeper flavor.
- Baking powder and baking soda: These work together to lift the batter. Check dates so they are fresh.
- Salt: A small amount makes the cherries pop. Do not skip it.
- Egg: Binds and adds richness. Room temperature helps it mix smoothly.
- Plain yogurt or sour cream: Keeps the muffins tender and moist. Greek yogurt works too.
- Milk: Thins the batter just enough so it bakes evenly.
- Unsalted butter: Melted for easy mixing and that buttery taste. You can use oil for a softer crumb, but butter tastes better.
- Vanilla and a little almond extract: A tiny splash of almond makes the cherry flavor bloom.
- Cherries: Fresh pitted cherries are best. Frozen are great too, no need to thaw fully. If using frozen, toss them lightly in flour so they do not sink.
Pro tip: If you love a coffee shop style treat, try these cozy Starbucks copycat blueberry muffins next. They have the same tender crumb with a different fruit spin.
Baker’s notes: Keep ingredients at room temperature for easy mixing, and aim for a batter that is slightly thick but scoopable. Chopping cherries into halves or quarters spreads them throughout so every bite has fruit.
Recipe variations
It is fun to tweak these depending on your mood or what is in the pantry. Here are a few favorites I keep coming back to:
Chocolate cherry muffins: Fold in 1/2 cup mini chocolate chips and a tablespoon of cocoa powder for a deeper flavor. If you want an extra gooey treat, you will love the vibe of these gooey chocolate cherry muffins.
Almond crunch: Add 1/2 cup sliced almonds to the batter, and sprinkle a few on top before baking. If you are going full almond mode, check out these cherry almond Amish sugar cookies for a cookie jar companion.
Lemon pop: Add zest of one lemon and swap almond extract for an extra 1/2 teaspoon vanilla. The citrus brightens everything.
Streusel topping: Mix 2 tablespoons cold butter, 3 tablespoons flour, and 3 tablespoons sugar with a pinch of cinnamon. Crumble over the batter for a bakery-look finish.
Gluten free: Use a good 1-to-1 gluten free baking flour. Avoid overmixing, since gluten free blends can toughen if handled too much.
Toppings and mix-ins that work
Try a sprinkle of coarse sugar for crunch, toasted coconut for a tropical twist, or a swirl of cherry jam for extra fruit. For a citrusy cousin, these bright cranberry orange muffins are a great swap during the holidays.
How to make cherry muffins
Tools and prep
Grab two bowls, a whisk, a spatula, a muffin pan, and liners. Preheat your oven to 400 F so it is hot when the batter is ready. Pit and chop your cherries into halves or quarters. Melt the butter and let it cool slightly. Line your pan so you do not have to wrestle muffins out later.
Step by step
- Mix dry: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until combined.
- Mix wet: In a second bowl, whisk egg, yogurt, milk, melted butter, vanilla, and almond extract until smooth.
- Combine: Pour the wet into the dry. Stir gently with a spatula until you see no big streaks of flour. It is fine if it looks slightly lumpy.
- Fold in cherries: Add cherries and fold just a few times to distribute. If using frozen cherries, toss them in a teaspoon of flour first to reduce sinking.
- Fill the pan: Scoop the batter evenly into liners, filling each about three quarters full. Sprinkle a pinch of sugar on top for a crackly finish.
- Start hot: Bake at 400 F for 5 minutes to kickstart the rise. Then reduce to 350 F and bake about 12 to 15 minutes more, until tops are golden and a toothpick comes out with a few moist crumbs.
- Cool: Let muffins cool in the pan for 5 minutes, then move to a rack. They finish setting as they cool.
- Serve: Enjoy warm with butter or let them cool fully to store. A quick reheat in the oven brings back the fresh-baked vibe.
Remember the golden rule: do not overmix. Overmixing is the enemy of a soft crumb. Stop stirring as soon as the flour disappears into the batter.
Storage and make ahead
Keep muffins in an airtight container at room temperature for 2 days, or in the fridge up to 5 days. Freeze for up to 2 months. Reheat in a 300 F oven for 8 to 10 minutes to refresh. If you like prepping ahead, whisk dry ingredients and prep cherries the night before, then mix and bake in the morning. For a playful pastry-day, try these crispy-sweet air fryer cherry cheesecake egg rolls while you have dessert on your mind.
Nutrition Facts (per serving)
These are estimates for one standard muffin, and they will vary if you change mix-ins or make jumbo muffins. I calculate based on butter and yogurt, no extra toppings.
Calories: about 220
Total fat: 9 g
Saturated fat: 5 g
Carbohydrates: 32 g
Sugars: 15 g
Protein: 4 g
Fiber: 1 g
Sodium: 180 mg
Use these numbers as a guide, not a medical document. If you are tracking closely, plug your exact ingredients into a calculator. The cherries themselves add vitamins and antioxidants, so you are getting some goodness with your treat.
Common Questions
Can I use frozen cherries?
Yes. Keep them mostly frozen, toss lightly in flour, and fold in gently. This helps stop color bleed and sinking.
How do I get a tall muffin top?
Start baking at 400 F for 5 minutes, then lower to 350 F to finish. The initial heat pushes the batter upward fast.
Why are my muffins tough?
Overmixing. Stir wet and dry together just until combined. A few lumps are fine. Also measure flour accurately.
Can I make mini muffins?
Absolutely. Reduce baking time to about 10 to 12 minutes total. Check early since minis brown quickly.
What else can I bake with cherries?
Try a layered dessert like Grandma’s cherry delight for a chilled option. It is great after a warm meal and uses simple pantry items.
A warm batch is waiting for you
When you want a sweet that feels homemade and happy, cherry muffins come through every time. The batter is simple, the flavor is bright, and the process is forgiving. If you want more inspiration, take a peek at this classic Fresh Cherry Muffins Recipe or try a batch that leans into almond with Easy Cherry Muffins with Almond Extract. I hope you bake these soon, share a few warm from the oven, and tuck the rest away for busy mornings. Save this recipe the next time your kitchen needs something cozy and bright.
Cherry Muffins
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a muffin pan with liners.
- In a large bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together wet ingredients: egg, yogurt, milk, melted butter, vanilla, and almond extract.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.
- Fold in chopped cherries gently, tossing frozen cherries in a little flour first to reduce sinking.
- Scoop batter into muffin liners, filling each about three-quarters full.
- Sprinkle a pinch of sugar on top for a crackly finish.
- Bake muffins at 400°F (200°C) for 5 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 12-15 minutes, until tops are golden.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
