
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

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.