Best Ever Cherry Muffins Recipe
A family favorite, these mouth-watering Cherry Muffins are soft and buttery and 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. I'm always looking for easy breakfast ideas, and you won’t believe how easy this muffin recipe is! These cherry muffins make the perfect snack to send with our 8-year-old daughter for her school snack. They'll also make a great addition to your next best breakfast!HOW TO STORE MUFFINSYou can store muffins in an airtight container or ziplock bag lined with paper towels. Place the muffins in a single layer so they are surrounded by paper towels. This will help absorb any excess moisture and prevent them from getting soggy. If stored correctly, you can keep muffins at room temperature for up to 3 days.If you are looking for more great cherry recipes, you can check out my How to Make Cherry Jam Without Pectin recipe and my Easy Cherry Syrup recipe.If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Best Ever Cherry Muffins recipe? Be sure to leave a 5 star rating RIGHT HERE!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 8 tablespoons unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 1/2 cups ripe sweet cherries (such as Bing or Rainier)
- 1/4 cup pure cane turbinado sugar
Instructions
- Preheat the oven to 375 degrees F. Line muffin tins with cupcake liners.
- 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!
- 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.
- 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.
- 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.
- Scoop 1/4 cup of the batter into each cup of the prepared muffin tins. Sprinkle each muffin with 1/2 teaspoon of the pure cane turbinado sugar.
- 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.
- Store the muffins in an airtight container lined with paper towels at room temperature for up to 3 days.
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