There is nothing quite like the burst of a juicy, sun-ripened cherry baked into a tender, buttery muffin. These Fresh Cherry Muffins are a tribute to stone fruit season, offering a sophisticated upgrade to your standard breakfast fare. With a high-domed top, a hint of almond to complement the fruit, and a sprinkle of coarse sugar for crunch, these muffins bring the luxury of a high-end bakery right to your kitchen. Whether you’re using sweet Bing cherries or tart Rainiers, this recipe is the ultimate way to celebrate summer’s bounty.
Why This Recipe Works
- Seasonal Freshness: Unlike dried or frozen fruit, fresh cherries provide a bright, “jammy” pocket of flavor that melts into the crumb.
- Bakery-Style Dome: We use a high-heat start and a thick batter to ensure your muffins rise tall with those iconic muffin tops.
- Flavor Harmony: A touch of almond extract is the secret ingredient—it naturally enhances the stone fruit flavor of the cherries.
- Perfect Moisture: The combination of sour cream (or Greek yogurt) and melted butter ensures a crumb that is moist for days, never dry or crumbly.
Recipe Details
- Prep Time: 15 Minutes
- Cook Time: 20–25 Minutes
- Total Time: 40 Minutes
- Yield: 12 Standard Muffins
- Difficulty: Easy
Ingredients
- 2 cups All-Purpose Flour
- 3/4 cup Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter, melted and cooled
- 2 Large Eggs, room temperature
- 1/2 cup Sour Cream or Plain Greek Yogurt
- 1/2 cup Whole Milk
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 1 1/2 cups Fresh Cherries (pitted and chopped)
- Topping: 1 Tbsp Sparkling Sugar or Turbinado Sugar
Instructions
- Prep: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Wet Ingredients: In a separate medium bowl, whisk together the melted butter, eggs, sour cream, milk, vanilla, and almond extract until smooth.
- Combine: Gently fold the wet ingredients into the dry ingredients. Stir until just combined—a few streaks of flour are okay. Do not overmix, or the muffins will be tough.
- Add Fruit: Gently fold in the chopped fresh cherries.
- Fill: Scoop the batter into the muffin cups, filling them almost to the top. Sprinkle the tops with sparkling sugar.
- Bake: Bake at 425°F for 5 minutes, then (without opening the oven door) reduce the heat to 375°F (190°C) and bake for another 15–18 minutes, or until a toothpick comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Conclusion
These Fresh Cherry Muffins are a beautiful way to start any summer morning. They balance the natural sweetness of the fruit with a rich, tender crumb that feels like a true indulgence. Whether enjoyed warm with a smear of salted butter or packed in a lunchbox for a midday treat, they are a seasonal favorite that you’ll look forward to every year. Don’t let cherry season pass you by without baking a batch of these golden, fruit-filled delights!
(FAQ)
Q: Can I use frozen cherries?
A: Yes, you can. Do not thaw them before adding to the batter, as this will streak the dough with purple juice. Note that they may need an extra 2–3 minutes of baking time.
Q: My cherries all sank to the bottom. How do I fix this?
A: Toss your chopped cherries in a tablespoon of flour before folding them into the batter. This helps them “grip” the dough and stay suspended.
Q: How do I store these?
A: Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months.
