Sweet cherry muffins are tender, lightly sweet muffins perfect for kicking off summer mornings.
This super easy cherry muffin recipe is a great way to highlight the sweet, fresh cherries of summer without spending all morning in the kitchen.
These muffins start with fresh sweet cherries. You’ll need a full cup after they’ve been pitted. Because I buy large quantities of cherries, I use this pitter but if you’re just doing one cup you can likely do it by using a straw and just pushing the pit through the cherry.
Roughly chopping the cherries after they’ve been pitted makes sure no pits get missed. No one wants a pit in their muffin, after all.
Don’t have fresh sweet cherries? Use canned or frozen cherries but make sure to get them well drained first. The extra liquid might cause issues in the batter.
Substitute sour cherries if desired. The flavor will be different, a little more tart but likely very tasty.
These basic muffins are quite good just as written, however there are some ways to switch it up and add even more flavor:
- Add up to ½ cup chocolate chips to the batter
- Add up to ½ cup chopped nuts to the batter
- Drizzle the baked and cooled muffins with some melted chocolate
- Add up to 1 teaspoon almond extract to the batter
How to Serve
This is a simple grab and go breakfast if you want it. Pair it with a protein shake for a filling boost.
Serve it as part of a brunch with fruit, eggs, and bacon.
How to Freeze
The baked muffins freeze beautifully. Simply place the baked muffins into an airtight bag or container.
Thaw as needed, use up within 6 months for best flavor (and before freezer burn).
Other Cherry Recipes
- 1 Cup Pitted Sweet Cherries, roughly chopped
- 1/2 Cup Sugar
- 2 Cups Unbleached, All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1 Egg
- 1 Cup Milk
- 1/4 Cup Salted Butter, melted
- Preheat oven to 400 degrees Fahrenheit. Grease a muffin tin.
- In a large bowl, whisk together the sugar, flour, and baking powder. Set aside.
- In a small bowl, whisk together the egg, milk, and melted butter until completely mixed.
- Pour the wet ingredients into the dry and stir until almost completely combined.
- Fold the chopped cherries into the batter and mix until everything is combined.
- Divide the batter among 12 muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 15 to 20 minutes, or until an inserted tester comes out clean.
- Cool in pan for 5 minutes.
- Remove from pan to cool completely on wire racks.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 167Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 169mgCarbohydrates: 28gFiber: 1gSugar: 10gProtein: 4g
I try but cannot guarantee this nutritional information is 100% accurate.