Best Ever Cherry Muffins Recipe: Easy & Delicious (Print-Friendly Version)

These cherry muffins are a delightful treat, bursting with juicy cherries in every bite. Perfect for breakfast or a sweet snack, they're easy to make and sure to impress.

# Ingredients You'll Need:
01 - 1 1/2 cups all-purpose flour, spooned and leveled
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup buttermilk, room temperature
06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 2/3 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1 cup fresh cherries, pitted and halved
10 - 1/2 teaspoon almond extract
# How to Make It:
01 - Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
03 - In a separate bowl, combine the buttermilk, melted butter, sugar, eggs, and almond extract. Whisk until smooth.
04 - Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined.
05 - Fold in the cherries carefully, ensuring they are evenly distributed throughout the batter.
06 - Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
07 - Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
08 - Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
# Extra Information:
01 - Ensure your ingredients are at room temperature for better mixing.
02 - Do not overmix the batter to prevent dense muffins.
03 - Rotate the muffin tin halfway through baking for even results.
04 - Use fresh cherries for the best flavor and texture.
05 - Let muffins cool completely before storing to prevent sogginess.
06 - Add 1/2 cup of chocolate chips to the batter for a sweet, chocolatey twist.
07 - Add the zest of one lemon for a bright, citrusy flavor that complements the cherries.
08 - Use a gluten-free flour blend to make these muffins accessible to those with gluten sensitivities.
09 - To keep your cherry muffins fresh, store them at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them in a sealed container for up to a week. If you plan to freeze, wrap each muffin individually in plastic wrap, then place them in a freezer bag for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm in a 350°F oven for 5-7 minutes. This method restores the original texture best. For a quick option, microwave on low for 15-20 seconds, though this may soften the tops slightly.
# Recipe Details:
01 - Prep time: 15 minutes
02 - Cook time: 22 minutes
03 - Servings: 12
04 - Recipe by: Thomas Weber

Best Ever Cherry Muffins Recipe: Easy & Delicious

Thomas Weber
Recipe by Thomas Weber Published on December 27, 2025

These cherry muffins are a delightful treat, bursting with juicy cherries in every bite. Perfect for breakfast or a sweet snack, they're easy to make and sure to impress.

Print
Best Ever Cherry Muffins Recipe: Easy & Delicious
Print
Pin

Best Ever Cherry Muffins Recipe: Easy & Delicious

Print Recipe
Pin Recipe

These cherry muffins are a delightful treat, bursting with juicy cherries in every bite. Perfect for breakfast or a sweet snack, they're easy to make and sure to impress.

  • Total Time: 37 minutes
  • Yield: 12 servings

Ingredients

  • all-purpose flour: 1 1/2 cups - spooned and leveled
  • baking powder: 1 teaspoon
  • baking soda: 1/2 teaspoon
  • salt: 1/4 teaspoon
  • buttermilk: 1/2 cup - room temperature
  • unsalted butter: 1/2 cup - melted and slightly cooled
  • granulated sugar: 2/3 cup
  • large eggs: 2 - room temperature
  • fresh cherries: 1 cup - pitted and halved
  • almond extract: 1/2 teaspoon

Instructions

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.

    Tip: Ensure the oven is fully preheated for even baking.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until combined.

    Tip: Use a gentle hand to avoid compacting the flour.

  3. In a separate bowl, combine the buttermilk, melted butter, sugar, eggs, and almond extract. Whisk until smooth.

    Tip: Make sure all wet ingredients are at room temperature for better integration.

  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined.

    Tip: Do not overmix; a few lumps are okay.

  5. Fold in the cherries carefully, ensuring they are evenly distributed throughout the batter.

    Tip: Coat cherries lightly in flour to prevent sinking.

  6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

    Tip: Use an ice cream scoop for even portioning.

  7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

    Tip: Rotate the pan halfway through for even baking.

  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Cooling on a rack prevents soggy bottoms.

Notes

  • Ensure your ingredients are at room temperature for better mixing.
  • Do not overmix the batter to prevent dense muffins.
  • Rotate the muffin tin halfway through baking for even results.
  • Use fresh cherries for the best flavor and texture.
  • Let muffins cool completely before storing to prevent sogginess.
  • Author: Thomas Weber
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Desserts
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Protein: 4g
  • Carbohydrates: 29g
  • Fat: 9g
  • Fiber: 1g
  • Sugar: 14g
  • Sodium: 150mg

Keywords: cherry muffins, easy muffins, breakfast recipe, baking, dessert, quick breads, fruit muffins, homemade muffins, muffin recipes, summer baking, cherry recipes, snacks, vegetarian desserts, family-friendly, kid-friendly

Did you make this recipe?

Share a photo and tag us - we can't wait to see what you've made!

Frequently Asked Questions for Cherry muffins

Can I use frozen cherries for cherry muffins?
Yes, you can use frozen cherries. Thaw and drain them well to prevent excess moisture in the batter.

How do I prevent my cherries from sinking in muffins?
Toss cherries in a bit of flour before mixing them into the batter to help suspend them evenly.

What is the best way to pit cherries for muffins?
Use a cherry pitter for efficiency, or slice around the pit with a paring knife if one is unavailable.

Can I make cherry muffins without eggs?
Yes, substitute each egg with 1/4 cup of unsweetened applesauce for a similar texture.

Why are my muffins dry or dense?
Overmixing the batter or overbaking can cause dryness. Mix until just combined and bake until a toothpick comes out clean.

Are there any gluten-free options for cherry muffins?
Yes, use a 1:1 gluten-free baking flour blend to replace the all-purpose flour in this recipe.