Basic Cherry Muffins

Fresh Cherry Muffins
Diana Rattray
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 1 Dozen
Ratings (40)

I used fresh chopped cherries in these muffins. Or make them with canned and drained cherries or frozen cherries. One person mentioned success with maraschino cherries.

A small amount of cinnamon is added for flavor along with some almond extract. Feel free to use 1 teaspoon of vanilla extract if you prefer that flavor.

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Easy Individual Cherry Cobblers​
Strawberries and Cream Muffins

What You'll Need

  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1 cup coarsely chopped fresh pitted cherries or frozen cherries
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 1 cup milk
  • 1/4 cup melted butter

How to Make It

  1. Grease and flour 12 muffin cups or line with paper liners. Heat oven to 375° F (190° C/Gas Mark 5).
  2. In a medium bowl, combine the salt, baking powder, flour, sugar, and cinnamon; add cherries and stir gently to blend. In a separate bowl, whisk the egg, flavoring, milk and melted butter until well blended.
  3. Stir egg and milk mixture into the dry mixture until moistened. Fill muffin cups about 2/3 full. 
  1. Bake for 15 to 20 minutes.

Makes 1 dozen.

Nutritional Guidelines (per serving)
Calories 2007
Total Fat 102 g
Saturated Fat 51 g
Unsaturated Fat 35 g
Cholesterol 1,099 mg
Sodium 3,493 mg
Carbohydrates 222 g
Dietary Fiber 12 g
Protein 59 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)