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.
Servings: 18 muffins
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup sugar
- 8 tablespoons unsalted butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ¼ cup fresh lemon juice
- 1 ½ cups ripe sweet cherries (such as Bing or Rainier)
- ¼ 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 ¼ cup of the batter into each cup of the prepared muffin tins. Sprinkle each muffin with ½ 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.
