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Cherry Muffins

These soft and flavorful cherry muffins are perfect for breakfast or a sweet treat, featuring fresh cherries and a hint of almond extract.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Measure correctly by fluffing, scooping, and leveling.
  • 3/4 cup Granulated sugar You can swap part with light brown sugar for a deeper flavor.
  • 2 teaspoons Baking powder Check dates so it's fresh.
  • 1 teaspoon Baking soda Works to lift the batter.
  • 1/2 teaspoon Salt A small amount makes the cherries pop.
Wet Ingredients
  • 1 large Egg Room temperature helps it mix smoothly.
  • 1 cup Plain yogurt or sour cream Greek yogurt works too.
  • 1/4 cup Milk Thins the batter.
  • 1/2 cup Unsalted butter, melted Use oil for a softer crumb, but butter tastes better.
  • 1 teaspoon Vanilla extract Keeps it cozy.
  • 1/4 teaspoon Almond extract Enhances the cherry flavor.
Main Ingredient
  • 2 cups Cherries, pitted and chopped Fresh or frozen are both great.
Topping
  • 1 tablespoon Granulated sugar Sprinkle on top before baking for a crackly finish.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a muffin pan with liners.
  2. In a large bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together wet ingredients: egg, yogurt, milk, melted butter, vanilla, and almond extract.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.
  5. Fold in chopped cherries gently, tossing frozen cherries in a little flour first to reduce sinking.
  6. Scoop batter into muffin liners, filling each about three-quarters full.
  7. Sprinkle a pinch of sugar on top for a crackly finish.
Baking
  1. 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.
  2. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter; stop stirring as soon as you see no big streaks of flour. Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Freeze for up to 2 months.