0 from 9 votes
Cherry Muffins
These cherry muffins are bursting full of juicy cherries and with soft fluffy interiors, and crunchy tops, they have to be one of our absolute favourite muffins!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 191 kcal
Course:
Dessert , Breakfast , Snacks , Brunch
Cuisine:
International
Ingredients
Dry
- 200 grams all purpose flour 1½ cups
- 150 grams white sugar ¾ cup
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
Wet
- 80 ml milk ⅓ cup
- 80 grams yogurt ⅓ cup
- 80 grams butter ⅓ cup, melted
- 1 large egg lightly beaten, at room temperature
- ¼ teaspoon almond extract
Fruit
- 360 grams cherries 2 cups, pitted fresh or frozen
Instructions
- Preheat oven to 200°C/400°F and grease a 12 cup muffin tray or line with muffin liners.
- In a large mixing bowl, sift together 200 grams all purpose flour, 1 teaspoon ground cinnamon and 2 teaspoons baking powder, then stir in ⅛ teaspoon salt and 150 grams white sugar and set aside.
- In a medium bowl mix together 80 grams butter, 1 large egg, ¼ teaspoon almond extract, 80 ml milk and 80 grams yogurt.
- Pour the butter mixture into the dry ingredients and add 360 grams cherries. Stir gently till only just combined taking care not to over mix (see notes).
- Spoon the batter in equal portions and do not fill the muffin cups more than ¾ full. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the centre comes out clean. Leave in the trays to cool.
Cup of Yum
Notes
- Here are a few tips for substitutions if you are missing these ingredients:
- Once cooled these cherry muffins will last up to 4 days in a sealed box. Wrap in a clean tea towel or kitchen paper before placing in the box, then keep the container in a cool area.
- Note: The muffins may dry out if wrapped in plastic wrap or kept in the fridge.
- They will freeze well for up to 1 month - once the muffins have cooled, place a few at a time in a single layer in a sealed container or freezer bag with a piece of kitchen paper to absorb any extra moisture. Thaw overnight in the fridge or on the kitchen counter.
- Remove the chilled ingredients from the fridge an hour before to bring to room temperature so they mix well with the other ingredients.
- Wash and dry the fresh fruit.
- If using frozen berries they can be used straight from frozen.
- To measure the flour accurately, spoon it into a measuring cup or bowl then use the back of a knife to level it off.
- Take care not to over mix the batter, only mix till just combined. The small lumps and streaks of ingredients are fine (see image below).
- You do not need to use muffin liners, just make sure the muffin trays are greased to prevent sticking.
- Do not fill the muffin cups to the top or they will spill over - up to three-quarters is fine.
- Some ovens have heat spots so you may need to turn the muffin tray during baking.
- Leave the muffins in their trays to cool before turning out.
- all purpose flour - use the same amount of almond flour. This will give a more nutty flavour.
- milk - use the same quantity of almond milk but reduce the cooking time by a few minutes or the muffins will be a little dry.
- yogurt - use the same quantity of sour cream
- almond extract - use 1 teaspoon vanilla extract instead.
Nutrition Information
Calories
191kcal
(10%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
32mg
(11%)
Sodium
80mg
(3%)
Potassium
181mg
(5%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
227IU
(5%)
Vitamin C
2mg
(2%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 191
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 80mg | 3% |
| Potassium | 181mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.