Cheery Cherry Muffins are a delightful treat that captures the essence of freshly baked goodness combined with the natural sweetness of cherries. If you’ve been fortunate enough to have access to baking cherries, whether fresh or frozen, this recipe is a wonderful way to showcase their flavor in a quick bread format perfect for breakfast or a snack.
Recipe Overview
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories per Serving: 249.9
Rating: 5 stars (from 13 reviews)
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sweet unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup half-and-half cream
- 2 cups baking cherries (frozen or fresh), pitted and halved
Instructions
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Prepare the Cherries: If using frozen cherries, cut them into halves while still frozen. Thaw them and allow them to drain in a mesh colander set over a bowl. This step helps remove excess moisture from the cherries.
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Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
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Add Eggs and Extracts: Beat in the eggs, almond extract, and vanilla extract until well combined and the mixture is smooth.
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Incorporate Cherries: Take 1/2 cup of the thawed and drained cherries and crush them lightly with a fork. Fold these mashed cherries into the batter gently.
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Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
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Mix Wet and Dry Ingredients: Gradually fold half of the flour mixture into the butter and sugar mixture using a spatula. Be careful not to overmix; the goal is to incorporate the flour just until combined.
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Add Half-and-Half Cream: Pour in half of the half-and-half cream (or milk), mixing gently until incorporated.
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Incorporate Remaining Ingredients: Add the remaining flour mixture and half-and-half cream in the same manner, folding gently until just combined. Avoid overmixing to maintain a light texture.
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Fold in Cherries: Finally, gently fold in the remaining halved cherries into the batter. Ensure the cherries are distributed evenly throughout.
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Prepare Muffin Tins: Line 12 muffin tins with paper liners. Divide the batter evenly among the muffin cups.
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Optional Garnish: For an added touch of sweetness and texture, sprinkle a bit of extra sugar over the tops of the muffins before baking.
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Bake: Preheat your oven to 375°F (190°C). Bake the muffins in the preheated oven until they are golden brown and a toothpick inserted into the center comes out clean, approximately 20-30 minutes.
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Cool and Serve: Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Notes
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Choosing Cherries: Opt for baking cherries rather than sweet eating cherries for this recipe. Baking cherries are typically tart and hold up well during baking, adding a burst of flavor to the muffins.
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Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe container or bag for up to 3 months.
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Variations: Feel free to experiment with different types of extracts or add-ins like nuts or chocolate chips to customize the muffins to your liking.
These Cheery Cherry Muffins are a testament to the joys of baking with fresh ingredients, capturing the essence of homemade goodness in every bite. Whether enjoyed as part of a leisurely breakfast or as a delightful snack, they are sure to become a favorite in your culinary repertoire.
