Basic Cherry Muffins

Fresh Cherry Muffins
Diana Rattray
Ratings (45)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 1 Dozen
Nutritional Guidelines (per serving)
2007 Calories
102g Fat
222g Carbs
59g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps to Make It

Grease and flour 12 muffin cups or line with paper liners. Heat oven to 375° F (190° C/Gas Mark 5).

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.

Stir egg and milk mixture into the dry mixture until moistened. Fill muffin cups about 2/3 full. 

Bake for 15 to 20 minutes.

Makes 1 dozen.