Cherry Muffins

Easy and delicious cherry muffins made with fresh sweet cherries and a hint of almond.  Cherries are a wonderful addition to a basic muffin batter.

Looking for more easy muffin recipes?

Check out some of my favourites:

Bakery Style Chocolate Chip Muffins

Browned Butter and Quinoa Peach Muffins

Lemon Crumble Muffins

Pumpkin Spiced Banana Nut Muffins

Cherry Muffins

Makes 24 Muffins | Prep time: 10 mins |  Bake time: 13 mins

Ingredients:

3 cups  all purpose flour
4 tsp baking powder
½ tsp salt
1 tsp allspice
2 large eggs, room temperature
1 cup  granulated white sugar
1 cup  milk, room temperature
2 tsp almond extract
1 cup butter, melted & cooled
2 cups cherries, pitted and chopped
vanilla frosting, optional

Directions:

Preheat oven to 425 degrees Fahrenheit.

In a medium bowl, whisk together dry ingredients.

In a large bowl, mix with a hand blender eggs and sugar. Add in milk, almond extract, and melted butter. Mix well.

Gently pour in dry ingredients to wet ingredients bowl, mix well, but do NOT OVER MIX.

Fold in cherries.

For jumbo muffins, grease muffin tins and divide evenly over 10-12 muffin tins.

For cupcake sized muffins, grease or add liners into cupcake tin. Divide evenly over 22-24 cupcake openings.

Bake at 425 for five minutes, then lower temperature to 350 degrees for 16-18 minutes for jumbo muffins and 13-14 minutes for cupcake sized muffins.

Remove from heat and allow muffins to cool.

Drizzle muffins with melted vanilla frosting if desired.

5 from 1 vote

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Cherry Muffins

Prep Time

10 mins

Cook Time

13 mins

 

Course: Breakfast

Cuisine: American

Servings: 24 Muffins

Ingredients

• 3 cups all purpose flour
• 4 tsp baking powder
• ½ tsp salt
• 1 tsp allspice
• 2 large eggs room temperature
• 1 cup granulated white sugar
• 1 cup milk room temperature
• 2 tsp almond extract
• 1 cup butter melted & cooled
• 2 cups cherries pitted and chopped
• vanilla frosting optional

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. In a medium bowl, whisk together dry ingredients.
3. In a large bowl, mix with a hand blender eggs and sugar. Add in milk, almond extract, and melted butter. Mix well.
4. Gently pour in dry ingredients to wet ingredients bowl, mix well, but do NOT OVER MIX.
5. Fold in cherries.
6. For jumbo muffins, grease muffin tins and divide evenly over 10-12 muffin tins.
7. For cupcake sized muffins, grease or add liners into cupcake tin. Divide evenly over 22-24 cupcake openings.
8. Bake at 425 for five minutes, then lower temperature to 350 degrees for 16-18 minutes for jumbo muffins and 13-14 minutes for cupcake sized muffins.
9. Remove from heat and allow muffins to cool.
10. Drizzle muffins with melted vanilla frosting if desired.