1/1 Photo of Cheery Cherry Muffins
We were very lucky to have once had a home with a cherry tree that produced an abundance of fresh baking cherries. I used to make these muffins a lot when I had fresh cherries on hand, and I kept bags of them in the freezer pre-measured for this recipe. These are not sweet eating cherries - these are baking cherries. The original recipe came from a flyer from the Cherry Marketing Institute.
My Private Note
Units: US | Metric
- 1While cherries are still frozen, cut them into halves, then set aside to thaw and drain in a mesh colander over a bowl.
- 2Cream butter and sugar using an electric mixer.
- 3Add eggs, almond extract, and vanilla and beat well.
- 4Crush 1/2 cup of the thawed cherries with a fork; add the mashed cherries to the batter.
- 5Mix flour, baking powder, and salt in a separate bowl.
- 6Fold half of the flour mixture into the butter mixture using a spatula; do not overmix.
- 7Add half of the cream or milk, mixing just enough to combine.
- 8Add remaining flour, then remaining milk; again avoid overmixing.
- 9Fold in the remaining cherry halves.
- 10Fill 12 paper-lined muffin tins with batter.
- 11If desired, you may sprinkle the muffins with some extra sugar.
- 12Bake in a preheated 375 F oven until golden brown, about 20-30 minutes.
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Nutritional Facts for Cheery Cherry Muffins
Serving Size: 1 (99 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 249.9
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 5.9 g
- Cholesterol 55.0 mg
- Sodium 175.3 mg
- Total Carbohydrate 36.8 g
- Dietary Fiber 1.0 g
- Sugars 19.7 g
- Protein 3.8 g