These cherry muffins are a sweet and tasty treat, perfect for breakfast or a snack! With fresh cherries mixed in, they are moist and bursting with flavor.
Making these muffins is a breeze! Just mix the ingredients, fold in the cherries, and bake. I love serving them warm with a little butter. Yum!
Key Ingredients & Substitutions
All-purpose flour: This is essential for structure. If you need a gluten-free option, almond flour or a gluten-free blend can work, though it may change the texture slightly!
Granulated sugar: It adds sweetness and helps with browning. Coconut sugar or honey can be used as alternatives, but remember to adjust the liquid ingredients if using honey.
Fresh cherries: Fresh is best for flavor, but you can substitute with frozen cherries. Just make sure to thaw and drain any excess moisture before using!
Baking powder: This is your leavening agent. If you’re out, you can use baking soda plus a little vinegar or lemon juice, about 1/2 teaspoon for each powder substitute needed.
How Do You Fold in the Cherries Without Crushing Them?
Folding gently is key to keeping the cherries intact. Here’s how to do it:
- After mixing the batter, add the pitted and halved cherries on top.
- Use a spatula or wooden spoon. Start from the bottom, gently lifting the batter over the cherries without stirring too vigorously.
- Repeat until the cherries are evenly distributed but still whole.
This technique helps keep your muffins pretty and packed with fresh fruit!
What’s the Secret to Moist Muffins?
Moisture balance is vital! Here are some tips:
- Don’t overmix the batter; this makes the muffins dense.
- Gradually add milk until the batter is just thick enough to scoop but still holds together.
- Make sure to check for doneness using a toothpick; it should come out clean, indicating they’re perfectly baked.
Following these steps will give you delightful, fluffy cherry muffins every time!
Cherry Muffins (Fresh and Easy)
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 – 1/2 cup milk (adjust for batter consistency)
- 1 teaspoon vanilla extract
- 1 cup fresh cherries, pitted and halved
- Optional: 1 tablespoon coarse sugar for topping
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20-25 minutes of baking. In total, you’ll spend about 35-40 minutes to enjoy these delightful cherry muffins, which are perfect for breakfast or a snack!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, preheat your oven to 375°F (190°C). This ensures that the muffins bake evenly. While the oven heats up, you can prepare your muffin tin.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder until well combined. This helps to distribute the baking powder evenly, ensuring your muffins rise nicely!
3. Whisk the Wet Ingredients:
In another bowl, combine the vegetable oil, egg, vanilla extract, and about half of the milk. Whisk these together until smooth. The mixture should be liquid but not too runny.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Mix them gently with a spatula, just until combined. Be careful not to overmix; it’s okay if there are a few lumps. If the batter is too thick, add more milk until it’s thick but spoonable.
5. Fold in the Cherries:
Gently fold the fresh cherries into the batter with a spatula. Do this slowly to avoid smashing the cherries—this keeps them whole and juicy in the muffins!
6. Fill the Muffin Cups:
Scoop the batter into the lined or greased muffin cups, filling each about 2/3 full. This allows some room for them to rise while baking!
7. Add a Crunchy Topping (Optional):
If you like a little sweetness on top, sprinkle a bit of coarse sugar over each muffin before baking. This gives a nice crunch!
8. Bake the Muffins:
Place your muffin tin in the preheated oven and bake for 20-25 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean.
9. Cool and Enjoy:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy these delicious, moist muffins fresh out of the oven or at room temperature!
These cherry muffins are not only easy to make but also packed with lovely flavors. Enjoy them with a cup of tea or coffee for a delightful treat!
Can I Use Frozen Cherries Instead of Fresh?
Yes, you can use frozen cherries! Just be sure to thaw them completely and drain any excess moisture before folding them into the batter to prevent a soggy muffin.
Can I Substitute Whole Wheat Flour?
Absolutely! You can use whole wheat flour instead of all-purpose flour, but it may result in a denser muffin. You might want to add a little extra liquid if the batter seems too thick.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just thaw at room temperature or warm them in the microwave when you’re ready to enjoy!
Can I Make These Muffins Vegan?
Yes! To make these muffins vegan, substitute the egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Use plant-based milk in place of regular milk as well.