Cherry Muffins

Easy buttermilk cherry muffins made with fresh chopped cherries and ready in under 30 minutes.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 188kcal

3 cups sifted all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup salted butter melted and slightly cooled
1 cup granulated sugar
2 large eggs at room temperature
1 ¼ cups buttermilk at room temperature
½ teaspoon almond extract
½ teaspoon vanilla extract
2 cups fresh cherries pitted, coarsely chopped and drained (or frozen pitted cherries, thawed and coarsely chopped)
Coarse sugar or sparkling sugar

Preheat the oven to 400° F. Line 2 muffin tins with 18 paper liners and set aside.
In a large bowl, whisk together the dry ingredients. Set aside.
3 cups sifted all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
In a separate large bowl, whisk together melted butter, sugar, and eggs until well combined.
½ cup salted butter, 1 cup granulated sugar, 2 large eggs
Stir in buttermilk, almond extract, and vanilla extract until well-combined.
1 ¼ cups buttermilk, ½ teaspoon almond extract, ½ teaspoon vanilla extract
Add the wet ingredients to the dry ingredients, and stir in just until combined. Don't overmix it needs to just be combined.
Fold in the chopped cherries just until combined.
2 cups fresh cherries
Transfer batter to prepared muffin tin filling each cup about 3/4 way.
Sprinkle coarse sugar over the muffin batter.
Coarse sugar or sparkling sugar
Bake at 400° F for 5 minutes.
Without removing the muffins, decrease the oven temperature to 350F. Continue baking for about 10-15 minutes, or until a wooden toothpick inserted in the center comes out with just a couple of crumbs on it.
Let the muffins cool in the pan for 5 minutes before removing to a wire cooling rack to cool completely.

Flour: I recommend either weighing the flour (click "metric" just above the ingredients for the weights) or sift the flour, lightly spoon into a measuring cup, and level.
Butter: If using unsalted butter, increase the salt to 3/4 teaspoon.
Buttermilk: If you don't have buttermilk, you can make a homemade buttermilk substitute.
Almond extract: Almond extract adds a nice depth of flavor; however, you can use all vanilla extract if you don't want to use almond extract.
Nutrition values are estimates.