Cherry Muffins Sugar Topping

Category: Sweet Endings

Enjoy soft, fluffy muffins filled with juicy cherries and topped with a sparkling sugar crust. Start by whisking flour, baking powder and salt; in another bowl, mix melted butter, sugar, eggs, sour cream, milk and vanilla. Gently fold dry ingredients into wet mixture, then let the batter rest in the fridge for a tender crumb. Just before baking, fold in chopped cherries and scoop into lined pans, sprinkling tops with coarse sugar for extra crunch. Bake until golden and springy, then cool for the perfect sweet breakfast or snack packed with fresh cherry flavor.

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Updated on Mon, 14 Jul 2025 20:07:46 GMT
A wooden cutting board with two muffins on it. Save
A wooden cutting board with two muffins on it. | sweetbyemma.com

Cherry muffins are that perfect soft and fluffy treat that always remind me of summer mornings when my kitchen is filled with the aroma of baked fruit. The combination of sweet cherries and a crunchy sugar crust makes every bite feel special whether you are grabbing breakfast on the go or relaxing with coffee. This recipe comes together fast with basic ingredients and lets the seasonal flavor of cherries shine.

I first baked these muffins for a neighborhood brunch and they disappeared in minutes. Now my family begs for them any time cherries are in season

Ingredients

  • All purpose flour: gives structure and keeps these muffins light choose a high quality unbleached flour for best texture
  • Baking powder: ensures you get beautifully domed muffins pick an aluminum free option for a cleaner taste
  • Salt: balances the sweetness do not skip as it brings the flavors together
  • Unsalted butter: melted infuses richness use good quality butter for optimum flavor
  • Granulated sugar: sweetens and helps form that irresistible sugary top organic or cane sugar works well
  • Large eggs: add stability and tenderness room temperature eggs blend best
  • Vanilla extract: perfumes the batter for classic flavor try pure vanilla if possible
  • Sour cream: adds moisture and a subtle tang makes the crumb especially tender full fat version works best
  • Milk: helps bind ingredients go for whole milk if you want a richer flavor
  • Fresh or frozen cherries: chopped they are the star so pick plump deeply colored cherries Sweet or tart works just be sure to pit them well If using frozen thaw and drain
  • Coarse sugar for topping: gives a crackly crunchy top Demerara or turbinado are nice choices

Step-by-Step Instructions

Mix the Dry Ingredients:
In a mixing bowl whisk your flour baking powder and salt for at least a minute so everything is distributed evenly and there are no lumps This will give your muffins an even rise
Combine the Wet Ingredients:
In a separate large bowl whisk together the melted butter sugar eggs vanilla sour cream and milk Take your time so everything emulsifies into a smooth mixture It should look creamy and glossy
Blend the Wet and Dry:
Gently stir the dry ingredients into the wet mixture Use a flexible spatula and fold carefully until you see only a few streaks of flour Overmixing will make the muffins tough
Let the Batter Rest:
Cover the bowl and chill it in the fridge for half an hour or even overnight This rest makes your muffins rise higher and develop better bakery style texture
Prepare for Baking:
While the batter rests preheat your oven to 375 F and line muffin pans with paper liners For tall high top muffins leave space between cups by skipping every other liner
Add the Cherries:
Chop your cherries if using fresh and fold them into the rested batter so they are evenly distributed Be gentle so you do not color the whole batter pink
Fill and Top:
Using a cookie scoop portion out the batter into liners to about two thirds full If you want that bakery muffin crackle sprinkle the tops with coarse sugar
Bake:
Bake for about 18 to 22 minutes until the tops are golden and a toothpick comes out with a few moist crumbs Gently press the center and if it springs back they are ready
Cool the Muffins:
Let them cool for five minutes in the pan then transfer to a rack so the bottoms do not get soggy
A slice of cake with berries on top. Save
A slice of cake with berries on top. | sweetbyemma.com

My favorite part is folding in the juicy cherries and seeing how they bake up into little pockets of sweet fruit I will never forget baking a double batch with my kids on a rainy day and watching them decorate each muffin with extra sugar before baking

Storage Tips

Let your muffins cool completely before storing Place them in an airtight container at room temperature for up to two days If you need to keep them longer move them to the fridge for another three days For freezing wrap each muffin in plastic wrap then place in a freezer bag and they will keep for up to three months

Ingredient Substitutions

You can substitute sour cream with full fat Greek yogurt for a similar tang and texture Almond extract adds another layer of flavor if you want to try a cherry almond version If fresh cherries are out of season use good quality frozen ones just be sure to thaw and drain well to avoid a soggy batter Maraschino cherries also work but drain and chop and consider reducing the sugar a bit

Serving Suggestions

These muffins are delicious warm right out of the oven Serve them for breakfast brunch or as a sweet snack on the go If you want to dress them up dust with powdered sugar or drizzle with a simple cherry juice glaze They pair beautifully with hot coffee or a glass of cold milk

Cultural and Historical Context

Cherry muffins celebrate the arrival of cherry season in many parts of the world In the United States they became popular as a summer treat especially in regions where cherry orchards thrive They offer a nostalgic taste of classic American baking and can easily be adapted with flavors from other cultures like adding almond for a European twist

Recipe FAQs

→ How do I keep cherry muffins moist?

Use room temperature eggs, sour cream, and milk to ensure even mixing and a tender, moist crumb in your muffins.

→ Can I use frozen cherries instead of fresh?

Yes, just be sure to thaw and drain the cherries thoroughly before folding into the batter to avoid excess moisture.

→ Why should I let the batter rest before baking?

Resting the batter helps hydrate the flour and leads to a taller, fluffier muffin with a finer crumb.

→ What can I use as a topping besides sugar?

Swap coarse sugar for streusel, sliced almonds, or even a light glaze for different flavors and textures.

→ How do I know when muffins are done baking?

Insert a toothpick in the center; it should come out with a few moist crumbs. The muffin top should spring back when gently pressed.

Cherry Muffins Sugar Topping

Moist cherry muffins with a crisp sugar top, bursting with fresh cherries. Great for summer breakfasts or snacks.

Prep Time
15 min
Cook Time
18 min
Total Time
33 min
By: Emma

Category: Desserts

Skill Level: Easy

Cuisine: American

Yield: 12 Servings (12 muffins)

Dietary Preferences: Vegetarian

What You'll Need

→ Dry Ingredients

01 240 g all-purpose flour
02 2 teaspoons baking powder
03 ½ teaspoon salt

→ Wet Ingredients

04 113 g unsalted butter, melted
05 200 g sugar
06 2 large eggs, room temperature
07 1 teaspoon vanilla extract
08 120 g sour cream, room temperature
09 120 ml milk, room temperature

→ Additions and Toppings

10 2 cups fresh or frozen cherries, pitted and chopped
11 50 g coarse sugar for topping (optional)

How to Make It

Step 01

In a mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.

Step 02

In a separate bowl, whisk together melted butter, sugar, eggs, sour cream, milk, and vanilla extract until combined. Gradually stir the dry ingredients into the wet mixture without overmixing.

Step 03

Cover the batter and refrigerate for 30-60 minutes or up to overnight.

Step 04

While the batter chills, preheat the oven to 190°C (375°F) for 30 minutes. Line muffin pans with cupcake liners, alternating every other cup for taller muffins.

Step 05

Wash, dry, and pit the fresh cherries. Chop them into small pieces. If using frozen cherries, thaw and drain them thoroughly.

Step 06

Fold the prepared cherries into the chilled batter. Use a 45 ml (3-tablespoon) cookie scoop to evenly portion the batter into the muffin liners. Optionally, sprinkle with coarse sugar.

Step 07

Bake for 18-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. The muffins are done when they bounce back when lightly pressed.

Step 08

Cool the muffins in the pan for 5 minutes. Then, transfer them to a cooling rack to reach room temperature.

Additional Notes

  1. For bakery-style muffins, alternate every other cup with liners to space them out in the pan.
  2. If using maraschino cherries, drain and chop a 16 oz (454 g) jar, reserving the juice for optional cherry glaze.
  3. Store muffins in an airtight container for up to 2 days at room temperature, then refrigerate for up to 3 extra days.

Tools Required

  • 2 mixing bowls
  • 1 whisk
  • Flexible spatula or spoon
  • Large cookie scoop (45 ml)
  • 1-2 muffin pans
  • 12 cupcake or muffin liners

Allergen Information

Double-check each ingredient for allergens and reach out to a healthcare professional if you're unsure.
  • Contains wheat (gluten)
  • Contains dairy (milk, butter, sour cream)
  • Contains eggs

Nutritional Information (Per Serving)

These nutrition details are provided as a guide and are not a substitute for professional medical advice.
  • Calories: ~
  • Fats: ~
  • Carbohydrates: ~
  • Proteins: ~