Easy Cherry Muffins Recipe (with Fresh or Frozen Cherries)
Our homemade Cherry Muffins Recipe makes soft and tender muffins bursting with flavor. They're fast and easy to make and use fresh or frozen cherries.
Servings 12 muffins
Prevent your screen from going dark
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 eggs
- ½ cup sour cream
- 1 teaspoon almond extract
- 1 ¾ cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon salt
- ¼ cup milk
- 1 ½ cup cherries quartered and pitted
Instructions
- Preheat the oven to 425 °F
- Line a cupcake pan with cupcake liners. Set aside.
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until nice and fluffy.
- Add eggs and mix well.
- Add the sour cream and almond extract. Whisk until blended. Set aside.
- Mix the flour, baking soda, baking powder, cinnamon, allspice, and salt in another bowl. Mix until combined.
- Add 2 tablespoons of the flour mixture to the cherries. Gently mix to coat the cherries with the flour mixture.
- Add the flour mixture to the butter/egg mixture alternating with milk. Mix until combined. *NOTE* Don’t over-mix. You can use a hand mixer but I prefer a Danish Dough whisk. I mix until all the flour is incorporated.
- Fold in the cherries and gently mix.
- Fill the cupcake cavities to the top, I used an ice cream scoop (3 tablespoons).
- Bake in the preheated oven for 5 minutes.
- Reduce the oven temperature to 350 °F and bake for an additional 16-18 minutes. Or until a toothpick comes out clean when inserted in the middle.
- Cool in the pan for 3 to 4 minutes.
- Place on a cooling rack and cool completely.
Notes
- Storage: You can keep the muffins at room temperature for 3 to 4 days and in the fridge for up to 1 week.
- Have fun with this recipe, add some nuts or chocolate chips to the batter, and serve with glaze.
Nutrition
Calories: 230kcal | Carbohydrates: 31g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 268mg | Potassium: 138mg | Fiber: 1g | Sugar: 16g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!
