Cherry Muffins Sugar Topping (Print)
Moist cherry muffins with a crisp sugar top, bursting with fresh cherries. Great for summer breakfasts or snacks.
# 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:
01 -
In a mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
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.
03 -
Cover the batter and refrigerate for 30-60 minutes or up to overnight.
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.
05 -
Wash, dry, and pit the fresh cherries. Chop them into small pieces. If using frozen cherries, thaw and drain them thoroughly.
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.
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.
08 -
Cool the muffins in the pan for 5 minutes. Then, transfer them to a cooling rack to reach room temperature.
# Additional Notes:
01 -
For bakery-style muffins, alternate every other cup with liners to space them out in the pan.
02 -
If using maraschino cherries, drain and chop a 16 oz (454 g) jar, reserving the juice for optional cherry glaze.
03 -
Store muffins in an airtight container for up to 2 days at room temperature, then refrigerate for up to 3 extra days.