Description
Delight your taste buds with these scrumptious Cherry Muffins! Bursting with juicy cherries in a fluffy vanilla batter and topped with a hint of coarse sugar, these bakery-style muffins are perfect for breakfast or a sweet treat any time of day.
Ingredients
Units
Scale
Dry Ingredients:
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup (200 g) sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 g) sour cream, room temperature
- 1/2 cup (120 ml) milk, room temperature
Add-ins:
- 2 cups fresh or frozen cherries, pitted and chopped
- 1/4 cup (50 g) coarse sugar for topping, optional
Instructions
- Dry Ingredients: In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
- Wet Ingredients: In another bowl, whisk melted butter, sugar, eggs, sour cream, milk, and vanilla extract. Stir in the dry ingredients until just combined. Do not overmix.
- Cover the batter and refrigerate for 30-60 minutes or overnight.
- Preheat the oven to 375°F (190°C) and line muffin pans with liners.
- Chop cherries and fold them into the batter. Scoop into muffin liners, top with coarse sugar, and bake for 18-22 minutes.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Explore variations like streusel toppings or almond versions.
- Store in an airtight container at room temperature for 2 days, then refrigerate for up to 3 more days.
- For frozen cherries, thaw and drain before using. Maraschino cherries can be substituted, with juice reserved for glaze.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
