recipe

Cherry Muffins: the delicious muffin recipe perfect for summer

Total time: 40 Min
Difficulty: Low
Serves: 6 people
By Cookist
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Cherry season ends soon, so don’t miss the chance to make these easy cherry muffins while you still can. This is a quick and easy muffin recipe that is perfect for summer breakfasts or as a desserts. These muffins are made with sweet, ripe cherries (not tart ones) which match perfectly with the vanilla flavor. The muffins are light and fluffy with a crumbly texture.

You don’t need a long list of ingredients to make them. Just a handful of fresh cherries, flour, sugar, eggs, yogurt and milk. You can also customize the recipe according to your liking by adding extra ingredients, so don’t miss our useful tips below. If you love cherries, don't miss these selection of recipes!

What Are The Best Cherries For Muffins?

This recipe will work with either sweet or tart cherries. Tart cherries are often hard to find as they are only in season for a short while. If you do use tart cherries, you might find that you need to add a bit more sugar to offset the tartness.

Alternatively, you can use frozen cherries (no need to thaw first), or canned cherries (drain properly before using).

Cherry Muffin Ingredients

Eggs – use large eggs at room temperature.

Sugar – use dark brown sugar.

Yogurt – use full-fat for best results.

Vegetable oil – used instead of butter; creates a moist muffin.

Flour – use all-purpose flour, not cake flour.

Baking powder – use baking powder, and not baking soda!

Vanilla powder – added for flavor, you can substitute it with vanilla essence.

Cherries – use fresh, pitted cherries. You can buy them pitted, or remove the pits yourself with a cherry pitter.

Milk – makes muffins fluffier.

How To Make Cherry Muffins

In a large bowl, beat together the eggs, vanilla sugar, granulated sugar and salt until light and foamy. Add in the oil, yogurt, milk, flour and baking powder. Whisk together until smooth batter forms. Chop some pitted cherries and set aside.

Place a pitted cherry into the batter of each muffin case, then carefully pour the batter into the muffin cases and top with the cherry pieces. Bake at 180°C/360°F for about 25 minutes or until golden brown.

If the muffins are done, they will spring back if you touch the surface. Alternatively, you can use a wooden skewer to test and see if they’re done. Insert a wooden skewer into the muffins and see if moist crumbs stick to the skewer. If it does, the muffins are done. If you see wet batter, you’ll need the muffins for longer (add 5 more minutes). Take the tin out of the oven and let the cherry muffins cool before serving.

Tips For Making Easy Cherry Muffins

Yogurt improves the texture of baked goods, making them moist and crumbly. If you don’t have yogurt, you can also use buttermilk. You can also make your own buttermilk by adding 1 ½ tsp lemon juice to ½ cup milk. Allow to curdle for 10 minutes, then use.

If you want some crunch on your muffins, add a crumb topping. To make your own, blitz the following ingredients in a food processor until it resembles crumbs: 1 cup flour, 5 tablespoons sugar, 1 tsp baking powder, a pinch of salt, and 6 tablespoons butter. Sprinkle over the muffins before baking.

Because the cherries become soft once they’re baked, it can become messy. Make sure to use paper muffin cases to prevent them from sticking to the muffin tin.

Cherry Muffin Variations

If you want to customize your cherry muffins, try these variations:

Vegan – leave out the egg by substituting it with 1 tablespoon ground flaxseed mixed with 3 tablespoons water or ½ a mashed medium banana, and using vegan coconut yogurt.

Almond – Almond and cherry is a classic combination. Add ½ tsp almond extract to the muffin batter, and top with flaked almonds before baking.

Chocolate – swap 2 tablespoons flour for cocoa powder, and add ¼ cup chocolate chips to the batter. If using tart cherries, go for white chocolate chips. The sweetness of white chocolate goes well with the tartness of cherries.

How To Store Cherry Muffins

You can store the cherry muffins at room temperature for up to 3 days (in an airtight container), or in the fridge for up to a week.

Can You Freeze Cherry Muffins?

Yes, you can! Muffins are great for freezing. Simply wrap each muffin individually with cling wrap and store it in the freezer for up to 3 months.

Thaw at room temperature or thaw at 50% power in the microwave.

More Recipes With Cherries You'll Like

Ingredients
Eggs
2
vanilla sugar
8 g (2 tsp)
Vegetable Oil
100 ml (1/2 cup)
Yogurt
50 g (3 tbsp)
All-purpose flour
220 g (1 3/4 cups)
Baking powder
12 g (3/4 tbsp)
cherries, pitted
150 g
Salt
a pinch
Milk
125 ml (1/2 cup)
Granulated sugar
80 g (1/2 cup)

Instructions

In a large bowl, whisk together the eggs, vanilla, granulated sugar and salt until foamy.

Pour in the vegetable oil.

Add in the yogurt.

Pour in the milk.

Gradually sift in the flour and baking powder.

Whisk the ingredients together until smooth batter forms and there are no lumps.

Cut some pitted cherries into tiny pieces.

Line a muffin tin with muffin cases. Place a whole pitted cherry in each case and cover with the batter.

Top with chopped cherries.

Bake at 180°C/350°F for 25 minutes. Insert a wooden skewer into the muffins and see if moist crumbs stick to the skewer. If it does, the muffins are done. If the batter is still wet, cook muffin for 5 more minutes. Take the tin out of the oven.

Let the cherry muffins cool, then serve.

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