🧁 Introduction
If you’re looking for a soft, tender muffin that’s bursting with juicy cherries and comes together effortlessly, these Cherry Muffins are your new go-to! 🍒 Inspired by the cozy, elevated flavors of Olives + Thyme, this version is bright, fresh, and deeply satisfying—just the way homemade muffins should be.
With a golden top, soft crumb, and sweet cherry bits in every bite, these muffins are perfect for breakfast, brunch, or a quick snack. Whether you’re using fresh, frozen, or dried cherries, they’re simple to make and impossible to resist. Bonus? They freeze well and taste just as good the next day (if they last that long 😉).
🛒 Ingredients
- 1¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- ¾ cup plain Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
- 1½ cups cherries, pitted and chopped (fresh or frozen)
- Optional: coarse sugar for topping
👩🍳 Directions
Step 1: Preheat & Prep
- Preheat oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
Step 3: Mix Wet Ingredients
In a separate bowl, whisk:
- Melted butter
- Eggs
- Greek yogurt
- Vanilla extract
Step 4: Combine & Fold
- Add wet ingredients to the dry ingredients.
- Stir gently until just combined—do not overmix.
- Fold in the chopped cherries.
Step 5: Fill the Muffin Tins
- Divide the batter evenly among 12 muffin cups.
- Fill each about ¾ full.
- Sprinkle tops with coarse sugar if desired for a crunchy finish.
Step 6: Bake
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
🍽️ Servings and Timing
- Yields: 12 muffins
- Prep Time: 10 minutes
- Bake Time: 18–22 minutes
- Total Time: 30–35 minutes
🍒 Variations
- Almond Cherry Muffins: Add ½ teaspoon almond extract and sprinkle with slivered almonds.
- Lemon Cherry Muffins: Add zest of 1 lemon to the batter for a citrusy boost.
- Chocolate Cherry Muffins: Fold in ½ cup mini chocolate chips.
- Glazed Cherry Muffins: Drizzle cooled muffins with a simple glaze (powdered sugar + milk).
- Dried Cherry Option: Soak dried cherries in warm water for 10 minutes before adding.
🧊 Storage & Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Up to 5 days.
- Freezer: Freeze in a single layer, then transfer to a bag—good for up to 2 months.
- Reheat: Microwave for 15–20 seconds or warm in a 300°F oven for 5 minutes.
❓ 10 Frequently Asked Questions (FAQs)
1. Can I use frozen cherries?
Yes! No need to thaw—just toss in flour before mixing to avoid bleeding.
2. What’s the best type of cherry to use?
Sweet cherries like Bing work well. Tart cherries are great if you prefer a tangy bite.
3. Can I make these muffins dairy-free?
Yes—substitute butter with oil or vegan butter, and use dairy-free yogurt.
4. How do I avoid dry muffins?
Use yogurt for moisture and don’t overbake! Check them at the 18-minute mark.
5. Can I substitute the flour?
Yes, you can try a 1:1 gluten-free flour blend or replace part of the flour with whole wheat flour.
6. How do I know when the muffins are done?
A toothpick inserted in the center should come out clean or with a few moist crumbs.
7. What can I use instead of yogurt?
Sour cream or buttermilk are great substitutes.
8. Can I make mini muffins?
Definitely! Bake at 350°F for 12–15 minutes and check doneness early.
9. Do I need to chop the cherries?
Yes. Chopped cherries distribute more evenly throughout the batter.
10. Can I make the batter ahead of time?
It’s best to bake right away, but you can prep the wet and dry ingredients separately and combine just before baking.
🏁 Conclusion
These Fresh & Easy Cherry Muffins are a must-bake treat that brings together simple ingredients and bright, delicious flavor. Whether you enjoy them as a quick breakfast, mid-morning snack, or sweet bite with tea, these muffins offer homemade comfort in every bite. 🍒🧁
Easy, versatile, and oh-so-good—you’ll be making these again and again!
Cherry Muffins (Fresh and Easy) – Inspired by Olives + Thyme
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Ingredients
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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
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Method
- Preheat oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
- In a separate bowl, whisk:
- Melted butter
- Eggs
- Greek yogurt
- Vanilla extract
- Add wet ingredients to the dry ingredients.
- Stir gently until just combined—do not overmix.
- Fold in the chopped cherries.
- Divide the batter evenly among 12 muffin cups.
- Fill each about ¾ full.
- Sprinkle tops with coarse sugar if desired for a crunchy finish.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Almond Cherry Muffins: Add ½ teaspoon almond extract and sprinkle with slivered almonds. Lemon Cherry Muffins: Add zest of 1 lemon to the batter for a citrusy boost. Chocolate Cherry Muffins: Fold in ½ cup mini chocolate chips. Glazed Cherry Muffins: Drizzle cooled muffins with a simple glaze (powdered sugar + milk). Dried Cherry Option: Soak dried cherries in warm water for 10 minutes before adding. 🧊 Storage & Reheating
Room Temperature: Store in an airtight container for up to 3 days. Refrigerator: Up to 5 days. Freezer: Freeze in a single layer, then transfer to a bag—good for up to 2 months. Reheat: Microwave for 15–20 seconds or warm in a 300°F oven for 5 minutes. ❓ 10 Frequently Asked Questions (FAQs)
1. Can I use frozen cherries?
Yes! No need to thaw—just toss in flour before mixing to avoid bleeding. 2. What’s the best type of cherry to use?
Sweet cherries like Bing work well. Tart cherries are great if you prefer a tangy bite. 3. Can I make these muffins dairy-free?
Yes—substitute butter with oil or vegan butter, and use dairy-free yogurt. 4. How do I avoid dry muffins?
Use yogurt for moisture and don’t overbake! Check them at the 18-minute mark. 5. Can I substitute the flour?
Yes, you can try a 1:1 gluten-free flour blend or replace part of the flour with whole wheat flour. 6. How do I know when the muffins are done?
A toothpick inserted in the center should come out clean or with a few moist crumbs. 7. What can I use instead of yogurt?
Sour cream or buttermilk are great substitutes. 8. Can I make mini muffins?
Definitely! Bake at 350°F for 12–15 minutes and check doneness early. 9. Do I need to chop the cherries?
Yes. Chopped cherries distribute more evenly throughout the batter. 10. Can I make the batter ahead of time?
It’s best to bake right away, but you can prep the wet and dry ingredients separately and combine just before baking. 🏁 Conclusion
These Fresh & Easy Cherry Muffins are a must-bake treat that brings together simple ingredients and bright, delicious flavor. Whether you enjoy them as a quick breakfast, mid-morning snack, or sweet bite with tea, these muffins offer homemade comfort in every bite. 🍒🧁 Easy, versatile, and oh-so-good—you’ll be making these again and again!
