Homemade Cherry Muffins made with fresh cherries.
It’s cherry season here and I’m busy with everything cherries. These muffins are made with sweet cherries, not tart cherries.
We have two cherry trees; a Bing cherry tree and a tart or sour pie cherry tree. We planted both trees 14 years ago and while they still aren’t what I would call mature trees, they are producing a lot of fruit.
I’m always looking for new ways to use to use whatever we are harvesting. These cherry muffins are my newest way to use the Bing cherries. If you are looking for a tart cherry recipe, you might want to make Cherry Cake or a Cherry Pie!
What ingredients do I need to make cherry muffins?
- Baking Powder
- Plain Greek Yogurt
- Oil (canola or vegetable)
- Vanilla or Almond Extract
- Fresh Cherries
What kind of cherries can I use?
I used Bing cherries, because that is the type we grow. You could also use Rainier, Queen, Lapins or your favorite cherry.
How do I pit cherries?
Pitting cherries can be a challenge. I’ve started using a cherry pitter to get the seed out. It works great, but it’s not fast since my pitter does one cherry at a time.
What equipment do I need to make these muffins?
Here are some items that might make baking these muffins easier:
- Cherry Pitter – this pits one cherry at a time
- Muffin Tins – you need a good set of tins, especially if baking without paper liners
- Measuring Cups and Spoons
- Scoop – helpful for adding batter to tine. A scoop helps ensure all muffins are the same size.
- Baking Rack – for cooling muffins after baking
Do I need to use paper liners in my muffin tin?
You can use paper liners if you’d like. I tend to make my muffins without the liners. It’s really a personal choice. If you don’t use the liners, just be certain to grease your tins before adding batter.
How long do Cherry Muffins bake?
I bake these muffins for 18-20 minutes. The time varies a bit depending on your oven. I always start at 18 minutes and then 1-2 minutes if needed.
How can I tell if my muffins are done?
- First look at your muffin. Is it a nice golden brown color across the top?
- Next use a toothpick and insert it in the center. It should come out with just a few crumbs and not gummy.
Do I need to cool my muffins on a baking rack?
Yes! Allow muffins to stay in tin for about 5 minutes and then remove and continue cooling until ready to eat. Muffins are best if they cool for about 10 minutes on rack before eating. The muffins hold together better if cooled.
What else can I bake with fresh cherries?
Don’t forget to PIN for later!
Other muffin recipes
If you love making muffins, check out these recipes:
- Oatmeal Banana Muffins
- Blueberry Muffins
- Raspberry Muffins
- Poppy Seed Muffins
- Zucchini Muffins
- Blackberry Muffins
- Triple Berry Muffins
- Huckleberry Muffins
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
White muffin filled with fresh cherries
- 1 3/4 cups flour
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup Greek yogurt plain
- 1/2 cup oil canola or vegetable
- 1/2 cup milk
- 1/2 teaspoon almond extract or vanilla extract
- 1 1/2 cups sweet cherries pitted and chopped
Combine flour, sugar, baking powder and salt into a bowl.
In a separate bowl, combine egg, yogurt, oil, milk and almond extract
Add liquid mixture to flour mixture. Mix to combine.
Fold in cherries.
Scoop batter into greased muffin tins.
Bake in a preheated 400 degree oven for 18-20 minutes.
Cool in pan for 5 minutes and then remove from pan and continue cooling on a baking rack.
Use either almond extra or vanilla extract.