There’s something magical about the smell of freshly baked muffins filling the kitchen. These cherry muffins are soft, fluffy, and have that little kick of cinnamon that makes them irresistible. Perfect for breakfast, an afternoon snack, or even a sweet little treat after dinner.
Baking muffins is one of those simple joys—you mix a few everyday ingredients, pop them in the oven, and within 20 minutes you have warm, golden treats ready to share (or not share, if you’re like me and guard them closely with a cup of coffee).
Why I Love This Recipe
I’ve baked quite a few muffins in my life, but this one keeps coming back for a reason:
- The cherries stay juicy even after baking, giving a fresh burst of flavor.
- A touch of cinnamon makes these muffins feel cozy and comforting.
- It’s a foolproof recipe—great for beginners and busy bakers alike.
- Works with both fresh and frozen cherries, so I can whip these up any time of year.
Cherry Muffins Recipe
Ingredients (makes 12 muffins)
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1/2 cup (120 g) plain yogurt or sour cream
- 1/4 cup (60 ml) milk
- 1/2 cup (100 ml) melted butter or neutral oil
- 1 tsp vanilla extract
- 1 1/2 cups (200 g) fresh or frozen cherries, pitted and chopped (don’t thaw if frozen)
- 1 tsp fresh lemon juice (optional, but recommended for a flavor boost)
Step-by-Step Instructions
1.Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs lightly, then whisk in the yogurt (or sour cream), milk, melted butter (or oil), vanilla, and lemon juice.
4. Pour the wet ingredients into the dry mixture. Stir gently until just combined—don’t overmix!
5. Toss the chopped cherries in a spoonful of flour, then fold them into the batter.
6. Divide the batter evenly into the muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes, until the tops are golden brown and a toothpick comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes & Tips
- For an extra treat, sprinkle the tops with cinnamon sugar before baking.
- If using fresh cherries, your muffins may bake a bit quicker—keep an eye on them.
- Yogurt or sour cream both work well here; yogurt gives a lighter flavor, while sour cream adds richness.
- These muffins freeze beautifully! Just wrap them well and reheat for a quick snack.
Closing Thoughts
This cherry muffins recipe is one I always turn to when I want something simple, cozy, and full of flavor. They’re easy to make, versatile, and guaranteed to disappear fast.
If you loved this recipe, you might also enjoy:
- Banana Muffins Recipe (kids and adults will love)
- The Best Lemon Blueberry Muffins Recipe
- Spiced Banana Bread Recipe with Chocolate Chips
And for even more muffin inspiration and baking ideas, follow me on Pinterest where I share all my latest recipes!
Cherry Muffins Recipe
This cherry muffins recipe is one I always turn to when I want something simple, cozy, and full of flavor. They’re easy to make, versatile, and guaranteed to disappear fast.
Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1/2 cup (120 g) plain yogurt or sour cream
- 1/4 cup (60 ml) milk
- 1/2 cup (100 ml) melted butter or neutral oil
- 1 tsp vanilla extract
- 1 1/2 cups (200 g) fresh or frozen cherries, pitted and chopped (don’t thaw if frozen)
- 1 tsp fresh lemon juice (optional, but recommended for a flavor boost)
Instructions
1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs lightly, then whisk in the yogurt (or sour cream), milk, melted butter (or oil), vanilla, and lemon juice.
4. Pour the wet ingredients into the dry mixture. Stir gently until just combined—don’t overmix!
5. Toss the chopped cherries in a spoonful of flour, then fold them into the batter.
6. Divide the batter evenly into the muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes, until the tops are golden brown and a toothpick comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
