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This mouth-watering Cherry Muffins Recipe makes soft and buttery muffins filled with sweet cherries you'll get with every delicious bite.

What Fruit Is In Season Right Now?

It’s that time of year when cherries are in season! This summertime fruit adds the perfect balance of tart and sweet to these fresh and delicious muffins. We are so blessed to have such great neighbors here in Fargo, North Dakota that allow us to pick cherries from their tree every year. Most people are thinking about fireworks around the 4th of July, but our family is thinking about fresh-picked cherries!

Cherry Muffins For Breakfast Or A Snack

I'm always looking for easy breakfast ideas. You won’t believe how easy this cherry muffin recipe is! They make the perfect treat to send with our 9-year-old daughter for her school snack. They'll also make a great addition to your next best breakfast!

Cherry Muffin Ingredients

• Fresh cherries will provide great flavor and texture for baking. However, frozen cherries can still be used if you don't have access to fresh ones. Either way, be sure to remove the pits and chop the cherries in bite-sized pieces. If using frozen cherries, make sure to consider the extra time you'll need to thaw them. Also, be sure to discard the juices.
• Almond extract adds a flavor that complements cherries
• Buttermilk - Most people don't keep buttermilk in their refrigerator. But if you buy some to make this cherry muffin recipe, it has a long shelf life. If you don't have access to buttermilk, replace it with either plain or Greek yogurt. Because of the thickness of Greek yogurt, thin it a bit with regular milk or water.

How To Make Cherry Muffins

1. Gather your ingredients and preheat the oven to 375 degrees F. Line muffin tins with cupcake liners.

2. Using a small pairing knife, stem the cherries, then pit them over a bowl placed in your kitchen sink. This makes for an easier cleanup!

3. In a medium bowl, stir together the flour, baking powder, and salt. In a large bowl, whisk together the sugar, melted butter, eggs, and vanilla. In a small bowl, stir together the buttermilk and lemon juice.

4. Add half the flour mixture to the sugar mixture, then add the buttermilk mixture, then add the remaining flour mixture, stirring after each addition until well combined.

5. Using a small pairing knife, cut each cherry in half and then those pieces in half again. Using a spatula, fold the cherry pieces into the batter.

6. Scoop ¼ cup of the batter into each cup of the prepared muffin tins. Sprinkle each muffin with ½ teaspoon of the pure cane turbinado sugar.

7. Bake until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Carefully remove the muffin tin from the oven, and let it cool on a wire rack for about 15 minutes before serving. Repeat as needed with the rest of the batter and pure cane turbinado sugar.

How To Store Muffins

Store muffins in an airtight container or ziplock bag lined with paper towels. Place the muffins in a single layer, surrounded by paper towels. This helps absorb any excess moisture and prevents them from getting soggy. Store muffins correctly, and you can keep them at room temperature for up to 3 days.

More Cherry Recipes

If you are looking for more great cherry recipes, you can check out my Cherry Jam Without Pectin recipe and my Easy Cherry Syrup recipe.

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DID YOU MAKE THIS RECIPE

If you make this Cherry Muffins Recipe, tag @wildgameandfish so I can share it on my Instagram stories.

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