These cherry muffins taste like home. They taste like a muffin your grandmother would make you if they were her specialty. They taste like those good cafeteria muffins that are soft, fluffy and flavorful.
Jump to Recipe
When you bite into them they fall apart from how soft and airy they are, and sort of crumbly ina way. Plus, I really like the red or pink stains from the cherries that these muffins have on the inside. We add fresh cherry pieces and while in the oven, these sort of “explode” and stain the muffins.
In addition, we put a crumble on top of these muffins. This crumble is a mixture of butter, flour and sugar. We place it just before putting them in the oven and when the muffins are ready, this crumble turn crunchy and full of flavor that goes great with the muffins itself.
It is important to mention that for this recipe, we recommend, of course, using fresh cherries. It is the best way to get a muffin as tasty as the one you see here.
Another important detail is that from our point of view, muffins have to be bigger than normal cupcakes. So we recommend you to use a cupcake tin with larger cavities than your typical cupcake tin.
And of course, the best time to eat these muffins is right after they come out of the oven. When they are still a little warm. Or at least during the first 3 days after making them. After that, since they have fruit in them, the flavor and texture will change.
This recipe reminds me a lot of one we made last year also during cherry season. Our cherry scones, which they loved! If you like this recipe you have to check out these cherry scones.
Ingredients
Equipment
Method
- Add all ingredients to a medium bowl. Mix with a fork or your fingertips until you have a crumbly, sand-like mixture. Set aside in the refrigerator until needed.
- Preheat oven to 392º F (200° C). Place muffin liners in a 12 large muffin tin. Separately, in a medium bowl, sift the flour with the baking powder and salt.
- In a large bowl add the vegetable oil with the eggs and sugar. Beat with an electric mixer or a hand whisk for 2 minutes until light and fluffy.
- Add the sour cream or Greek yogurt, vanilla extract, almond extract and beat for 1 more minute until everything is perfectly integrated.
- Add the flour mixture in two additions, beating for 10 seconds after each addition to get a smooth mixture. Finally, add in the cherries and beat just until incorporated, so they don't fall apart too much.
- Carefully pour the mixture into the 12 muffin cups, filling each one 3/4 full. Top each muffin with a little of the crumble.
- Bake the muffins at 392º F (200° C) for approximately 18 minutes or until lightly golden brown and a wooden toothpick comes out clean when inserted.
- Take the muffins out of the oven, let them cool for at least 10 minutes and then decorate with powdered sugar on top if desired. They can be served warm or at room temperature.
Tried this recipe?
Let us know how it was!
Leave a Reply