Cherry muffins are easy to make from scratch with fresh cherries (or frozen cherries). A touch of almond extract makes for an amazing flavor!

cherry muffins in a pile in front of bowl of fresh cherries

It’s that time of year when cherries are in season! This summertime fruit adds the perfect balance of tart and sweet to these fresh cherry muffins. Bake these after you visit the farmer’s market so the ingredients are fresh. You won’t believe how easy the recipe is! The muffins make the perfect snack or addition to your breakfast!

Why this recipe works: You can use fresh or frozen cherries in this recipe (just remember to discard the juices). A touch of almond extract adds a unique flavor that complements cherries well. If you want, you can halve this recipe for a small batch of muffins!

cherry muffin ingredients in bowls labeled with text

How to make cherry muffins

  1. Preheat oven to 400° F. Line a muffin tin with paper liners and set aside.
  2. Whisk the dry ingredients together in a large bowl and set aside.
  3. Mix the wet ingredients in a separate bowl until well combined.
  4. Combine the wet and dry ingredients and mix just until combined (avoid over mixing). Stir in the cherries by hand.
  5. Transfer batter to prepared muffin tin and sprinkle sugar on top.
  6. Bake at 400° F for 20 to 22 minutes. Allow muffins to cool in the pan for 5 minutes before serving.
photo collage demonstrating how to make cherry muffins in a mixing bowl and muffin tin

Fresh cherries or frozen cherries for baking

Fresh cherries will always provide more flavor and better texture for baking. However, frozen cherries may still be used in a pinch. Either way, be sure to remove the pits and chop the cherries. Thaw frozen cherries and discard the juices.

Recipe variations

If you like chocolate cherry muffins, you can add 1 1/2 cups chocolate chips to this recipe. Stir them in when adding the cherries. You can also add a crumble topping to these muffins. You can use the crumble topping recipe from my apple crumble muffins. For small batch muffins, simply cut this recipe in half!

pile of cherry muffins on parchment paper in a basket next to a few more muffins

Frequently Asked Questions

Why are my muffins not fluffy?

The batter may have been over mixed, which causes dense muffins, or the oven was not hot enough. Be sure to let your oven fully preheat (I like to wait 5 minutes after it beeps) and use an oven thermometer to guarantee the correct temperature.

Why are my muffins dry?

Muffins are often dry if they are baked too long or if the ingredients are not measured properly. Use a kitchen scale to ensure proper measurements. If you don’t own a kitchen scale, fluff up your flour with a fork and spoon it into a measuring cup. Level off the flour with a knife (never pack down flour into a cup). Another culprit could be climate. If you are baking in a dry climate or at high altitude, you’ll likely need to add more milk to muffins.

What’s the best way to store muffins?

Muffins will keep best when stored in an airtight container at room temperature. Make sure the muffins are completely cooled before storing and place parchment paper between layers if necessary. Muffins will keep for up to 5 days.

Can you freeze cherry muffins?

Yes, let the muffins cool completely, then place them in an airtight container or freezer bag with parchment paper between layers. Freeze for up to 1 month. Defrost in the refrigerator before serving at room temperature or reheating in a toaster oven.

pile of cherry muffins with a few fresh cherries on a shallow basket

Muffins are so easy to make. My basic muffin recipe is what I typically use as a starting point for my muffins then adapt the mix-ins and flavors to the season! In the summer I love using fresh strawberries in my strawberry muffin recipe, but when the holidays roll around I opt for cranberry orange muffins that are tart and zesty!

If you’re looking for more cherry recipes, I recommend trying this cherry pie recipe (it has a kick of bourbon) from Amanda’s Cookin’ blog. I also love the look of these black forest cupcakes form Food Duchess blog.

cherry muffin with a bite laying on its side on open paper muffin liner

Easy cherry muffins will soon become one of your favorite recipes this summer. The muffins are so soft and moist, and the cherries pair well with the subtle almond extract flavor. I like bringing these to picnics or sharing them with neighbors.

If you try this recipe, tap the stars to leave a review or leave a comment with feedback. I also love to see your baking creations on social media. Remember to tag @ifyougiveablondeakitchen !

cherry muffin with a bite on open paper liner

Easy Cherry Muffins

Cherry muffins are easy to make from scratch with fresh cherries (or frozen cherries). A touch of almond extract makes for an amazing flavor!
5 (8 ratings)

Ingredients

  • 3 cups (375 g) all purpose flour
  • 1 Tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • 1 cup (200 g) granulated sugar
  • 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 almond extract, or vanilla if preferred
  • 2 cups (300 g) fresh cherries, pitted, coarsely chopped and drained

Instructions 

  • Preheat oven to 400° F. Line a muffin tin with paper liners and set aside.
  • In a large bowl, whisk together the dry ingredients–flour, baking powder, baking soda, and salt. Set aside.
  • 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.
  • 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.
  • Transfer batter to prepared muffin tin filling each cup almost to the top (I like to use an ice cream scoop for this step). Sprinkle coarse sugar over the muffins (sprinkle from high above so there are no concentrated spots and sugar is dispersed evenly).
  • Bake at 400° F for 20 to 22 minutes. Muffins are done when the tops are golden and a toothpick inserted in the center of one of the muffins comes out with little to no crumbs. Allow muffins to cool in the pan for 5 minutes before serving. I like to turn the muffins on their side in the pan so the bottoms don’t get soggy.

Notes

Frozen cherries may also be used. Defrost them in a colander and discard the drippings. Use as directed in the recipe.
Chocolate chips (1 cup) may be added to the recipe if desired. Stir them in when adding the cherries.
Store muffins in an airtight container at room temperature for up to 5 days.
Freeze muffins after they have cooled completely. Store them in an airtight container or freezer bag for up to 1 month. Defrost in the refrigerator before serving.
Recommended tools: kitchen scale, muffin tin, mixing bowls, whisk, ice cream scoop
Serving: 1muffin, Calories: 196kcal, Carbohydrates: 31g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 95mg, Potassium: 157mg, Fiber: 1g, Sugar: 14g, Vitamin A: 236IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 1mg

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