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Close-up of a fresh, homemade cherry muffin. Easy recipe from Olives + Thyme.
Lady Maria

PERFECT EASY CHERRY MUFFINS

These Easy Cherry Muffins are bursting with juicy cherries and a hint of almond, offering a soft, tender crumb that's far superior to store-bought muffins. Foolproof even for beginners, this recipe guarantees a delightful treat perfect for breakfast, brunch, or a sweet snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cherries, pitted and halved or jarred cherries, drained

Equipment

  • 12-cup muffin tin
  • Paper liners (optional)
  • Large bowl
  • medium bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • Ice cream scoop or spoon
  • wire rack
  • Toothpick

Method
 

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the eggs, buttermilk, melted butter, almond extract, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix!
  5. Gently fold in the cherries.
  6. Fill the muffin cups about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Enjoy!

Notes

For best results, spoon flour into measuring cup and level. Avoid overbaking; muffins should be slightly underdone in the center. Buttermilk substitute: add 1 tbsp white vinegar or lemon juice to a liquid measuring cup, then fill with milk to equal 1 cup and let stand for 5 minutes. Store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. For extra flavor, add a streusel topping made from flour, butter and sugar before baking.