Cherry Muffins Recipe

Meet your new breakfast obsession: Cherry Vanilla Muffins. Imagine pillowy-soft muffins bursting with juicy cherries, wrapped up in the warm, classic flavors of vanilla and just a hint of tang from sour cream. These aren’t your average muffins—they’re a joyful, cherry-studded treat you’ll want to make over and over again!

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Ingredients You’ll Need

Let’s keep it classic and delicious! The ingredients for Cherry Vanilla Muffins are pantry staples, but each one brings something essential—whether it’s flavor, tenderness, or that irresistible bakery-style crumb. Here’s how your muffins come together.

• All-purpose flour: Provides structure but keeps the crumb soft and light—be sure to measure for best results!
• Baking powder: Helps the muffins rise tall and fluffy.
• Salt: Just a pinch to balance sweetness and wake up all the flavors.
• Unsalted butter (melted): Melted for extra moisture and a rich, buttery base.
• Sugar: Adds just the right amount of sweetness and helps create a gorgeously tender crumb.
• Eggs (room temperature): Bind everything together and make the muffins rich and golden.
• Vanilla extract: The key to deep vanilla flavor that pairs beautifully with cherries.
• Sour cream (room temperature): Adds an amazing tang and keeps the muffins irresistibly moist.
• Milk (room temperature): Helps the batter stay smooth and is essential for that soft crumb.
• Fresh or frozen cherries, pitted and chopped: The star of the show; bursting with juicy, sweet-tart flavor in every mouthful.
• Coarse sugar for topping (optional): Adds sparkle and a crunchy, coffee shop finish—highly recommended if you love a crisp muffin top!

Variations

One of the best things about homemade muffins is how easily you can make them your own. Cherry Vanilla Muffins are absolutely dreamy as written, but feel free to riff on the flavors to suit your cravings, your pantry, or your favorite add-ins!

• Almond Cherry Muffins: Swap the vanilla extract for almond extract and sprinkle sliced almonds on top for a nutty twist.
• Streusel-Topped: Add a crumbly cinnamon streusel over the batter before baking for bakery-case flair and extra texture.
• Mini Cherry Vanilla Muffins: Use a mini muffin tin and bake for less time—these make adorable lunchbox treats or sweet party bites.
• Maraschino Cherry Muffins: Replace fresh cherries with chopped maraschino cherries for pops of color and a retro vibe (don’t forget to drain well!).

How to Make Cherry Vanilla Muffins

Step 1: Mix the Dry Ingredients

Start by whisking together the all-purpose flour, baking powder, and salt in a mixing bowl. This simple step ensures that your leavening and salt are evenly distributed throughout the flour, setting the stage for muffins that rise perfectly every time.

Step 2: Combine the Wet Ingredients

In another bowl, whisk the melted butter, sugar, eggs, sour cream, milk, and vanilla extract until everything is smooth and creamy. The batter will smell gorgeous—like vanilla cake, but richer—thanks to the sour cream and fresh vanilla.

Step 3: Bring It All Together

Stir the dry ingredients into the wet just until the flour disappears. Avoid overmixing—stop as soon as you don’t see dry patches. This will keep your Cherry Vanilla Muffins delightfully soft and tender.

Step 4: Rest the Batter

Cover the bowl and pop it in the fridge for 30–60 minutes (or even up to overnight!). This rest helps hydrate the flour for sky-high, bakery-style muffins with beautifully rounded domes.

Step 5: Prep the Pan & Cherries

While the batter rests, preheat your oven to 375°F (190°C) and line your muffin tin with paper liners, skipping every other cup if you want bakery-style tall tops. Pit, dry, and chop your cherries (or thaw and drain if using frozen), so they’re ready to fold in.

Step 6: Fold & Fill

Fold the cherries gently into your rested batter. Scoop the batter into the lined muffin cups using a 3-tablespoon cookie scoop for perfect portions. Sprinkle the tops with coarse sugar if you love a sweet, crunchy top.

Step 7: Bake to Perfection

Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer to a rack to finish cooling. The wait is worth it!

How to Serve Cherry Vanilla Muffins

Garnishes

Give your muffins a final flourish! A sprinkle of coarse sugar gives them a sparkling, crunchy cap, but you can also dust them with powdered sugar or drizzle a simple vanilla glaze for an extra-special brunch or dessert vibe.

Side Dishes

Cherry Vanilla Muffins are wonderful on their own, but they’re even better with a bowl of Greek yogurt, some fresh fruit salad, or a cup of creamy latte. For a heartier breakfast, pair them with soft scrambled eggs or a handful of toasted almonds.

Creative Ways to Present

Try piling muffins onto a vintage cake stand for a stunning brunch centerpiece or tuck them into cute parchment wrappers for a picnic. They also make the sweetest homemade gift—just wrap a few in a cellophane bag with a cherry-patterned ribbon!

Make Ahead and Storage

Storing Leftovers

Place cooled Cherry Vanilla Muffins in an airtight container at room temperature for up to two days—after that, pop them in the fridge for up to three more days to keep them moist and fresh.

Freezing

Yes, you can absolutely freeze them! Freeze the muffins in a single layer first, then store in a zip-top bag for up to 2 months. Thaw at room temp, and they’ll taste like you just baked a fresh batch.

Reheating

For that just-baked magic: microwave a muffin for 10-15 seconds or warm in a 300°F oven for 5 minutes. If reheating from frozen, give it 20-30 seconds extra in the microwave or a little more time in the oven—it’ll come out warm and pillowy!

FAQs

Final Thoughts

If you’re looking for a sunshine-filled bake that’s simple yet stunning, these Cherry Vanilla Muffins have your name written all over them. Grab some cherries, stir up a bowl, and treat yourself—you’ll be sharing this recipe with friends before you finish your first batch!

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