- Pitted cherries 300 grams
- Type 00 flour 250 grams
- Room temperature milk 200 grams
- Sugar 100 ml • 470 kcal
- Seed oil 60 ml
- Eggs 2 • 130 kcal
- Baking powder 1 sachet • 156 kcal
- Vanilla essence 1 vial
- Icing sugar to garnish as much as is needed
Cherry muffins are soft and light treats perfect for breakfast or for a sweet break. Ideal to prepare with delicious fresh cherries in summer or with juicy cherries in syrup all year round; they will be always delicious. In our recipe we made light muffins with seed oil and without butter, flavored with vanilla essence. The preparation is very fast; just work the liquid ingredients, add them to the dry ingredients and add the pitted cherries at the end. Once ready, enjoy them with a sprinkling of powdered sugar; children will love them too!
How to make cherry muffins
Wash the cherries, take out the stone and keep them aside (1). Pour the sifted flour and baking powder and sugar into a bowl and mix everything well. In a separate bowl mix the eggs, milk, seed oil, vanilla essence and a pinch of salt together until you get a light and homogeneous cream. Add the liquid part to the powders and mix quickly; the muffin dough must not be worked too hard to be soft (2).
Finally add the cherries and mix them with the rest. Pour the mixture into the molds placed in the muffin pan and fill them for ¾. Bake in a preheated oven at 180 degrees C and bake for about 25 minutes; always do the toothpick test to check that the muffins are also cooked inside. Once ready, let the muffins cool and serve. Your cherry muffins are ready to be enjoyed (3).
You can preserve cherry muffins for 2-3 days under a glass bell jar or inside an airtight container.