Cherry muffins are simple to bake from scratch using fresh or frozen cherries. A hint of almond extract elevates the flavor, making these muffins tender, moist, and full of bright cherry taste.
When cherries are in season, they shine in baked goods. These cherry muffins balance sweet and tart notes and come together quickly—perfect after a trip to the farmer’s market. They work well as a snack, picnic treat, or part of a weekend breakfast.
Table of Contents
Why this recipe works
This recipe accepts both fresh and frozen cherries—just drain and discard any excess juices from thawed fruit. The sour cream (or Greek yogurt) keeps the crumb moist, while a small amount of almond extract complements the cherries with a delicate, nutty note. The batter is mixed gently to keep the muffins tender.
Ingredient notes
- Cherries: Fresh cherries give the best texture and flavor. If using frozen, thaw in a colander and discard the juices, then chop and drain before folding into the batter.
- Sour cream or Greek yogurt: Adds moisture and richness; either works well.
- Milk: Any milk, including plant-based options, can be used.
- Almond extract: Enhances cherry flavor; substitute vanilla extract if preferred.
Recipe variations
For chocolate cherry muffins, stir in up to 1 1/2 cups of chocolate chips with the cherries. Add a streusel topping for extra crunch—use your favorite crumble recipe. To make a smaller batch, halve the ingredients.
How to make cherry muffins
- Preheat the oven to 400°F and line a muffin tin with paper liners.
- Whisk the dry ingredients (flour, baking powder, baking soda, salt) in a large bowl and set aside.
- Combine the wet ingredients in a separate bowl: melted butter, sugar, eggs, milk, sour cream, and almond extract. Mix until smooth.
- Fold wet and dry together gently, mixing only until combined. Stir in the chopped, drained cherries by hand.
- Fill the muffin cups about three-quarters full (an ice cream scoop works well). Sprinkle the tops with coarse sugar for crunch if desired.
- Bake 20–22 minutes at 400°F until the tops are golden and a toothpick inserted in the center comes out with few crumbs. Let muffins cool in the pan 5 minutes before transferring to a rack.
Frequently Asked Questions
Overmixing the batter deflates air and yields dense muffins. Also ensure your oven is fully preheated—an oven thermometer helps confirm the correct temperature.
Dry muffins are usually overbaked or result from inaccurate measuring. Use a kitchen scale or spoon and level flour into the cup. In dry climates or at high altitude, you may need slightly more milk.
Store completely cooled muffins in an airtight container at room temperature for up to 5 days. Separate layers with parchment if needed.
Yes. Cool the muffins completely, then freeze in an airtight container or bag with parchment between layers for up to one month. Defrost in the refrigerator or at room temperature, or rewarm in a toaster oven.
Related recipes
Start with a basic muffin base and change the mix-ins for the season. Fresh strawberries, cranberries with orange, or cherries in scones and pies are all great options. These muffins are a flexible template for summer baking.
These cherry muffins are soft, moist, and flavored with a subtle almond note that pairs beautifully with cherries. They’re great to share at picnics, potlucks, or with neighbors.
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Get the Recipe: Easy Cherry Muffins
Ingredients
- 3 cups (375 g) all purpose flour
- 1 Tablespoon (12 g) baking powder
- ¼ teaspoon (1 ½ g) baking soda
- ½ teaspoon (2 g) salt
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) granulated sugar
- 2 (2) large eggs, room temperature
- 1 cup (240 ml) whole or low-fat milk, room temperature
- ¼ cup (60 g) sour cream or plain yogurt, room temperature
- ½ teaspoon (2 ml) almond extract, or vanilla if preferred
- 2 cups (300 g) fresh cherries, pitted, coarsely chopped and drained
Instructions
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Preheat oven to 400° F. Line a muffin tin with paper liners and set aside.
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In a large bowl, whisk together the dry ingredients–flour, baking powder, baking soda, and salt. Set aside.
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In a separate large bowl, whisk together melted butter, sugar and eggs until well combined. Add milk, sour cream and almond extract, then mix again until incorporated.
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Pour wet ingredients into the bowl of dry ingredients and mix just until combined (avoid over mixing). Stir in chopped cherries with a rubber spatula or spoon.
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Transfer batter to prepared muffin tin filling each cup about 3/4 way – almost to the top (an ice cream scoop works well). Sprinkle coarse sugar over the muffins if desired.
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Bake at 400° F for 20 to 22 minutes. Muffins are done when the tops are golden and a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for 5 minutes before removing to cool completely. Repeat with remaining batter to yield 18 muffins.
Notes
Chocolate chips (up to 1 1/2 cups) can be added when folding in the cherries for a chocolate-cherry variation.
Storage: Keep cooled muffins in an airtight container at room temperature for up to 5 days.
Freezing: Freeze cooled muffins in an airtight container or bag for up to one month. Defrost before serving.