The first time I made them, he ate THREE in a row, then tried to hide the last one for later. I caught him, obviously. Now, whenever he’s being extra sweet (or wants something), he’ll casually ask, “Hey, when are you making those cherry muffins again?” It’s become a total love language in our house. My little one is also obsessed!

Why You’ll Love This Easy Cherry Muffins Recipe

They’re ridiculously easy to make (even when you’re half-asleep).
Cherry explosion in every bite!
They make your kitchen smell like a bakery (instant mood booster).
Kids and adults alike will DEVOUR them. Seriously, watch them disappear.
They’re perfect with coffee, tea, or just straight out of the oven (if you’re impatient like me).

How to Make It

Alright, so first things first, preheat your oven to 375°F (190°C). Then, grab your muffin tin and either grease it like crazy or use those cute little paper liners – I usually go for liners because cleaning is my LEAST favorite activity.

In a big bowl (the biggest you have – because who wants overflow?), whisk together all your dry stuff. Flour, sugar, baking powder, and a pinch of salt. Don’t skip the salt! It makes the sweetness pop.

In another bowl, mix the wet ingredients. Milk, oil, egg, and vanilla extract. Whisk it all together until it’s combined. Don’t stress if it’s not perfect. Nobody’s judging.

Now, pour the wet into the dry. Here’s the important part: don’t overmix! Stir until just combined. A few lumps are totally fine. Overmixing makes tough muffins, and nobody wants that.

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Finally, gently fold in your cherries. I use the halved, jarred kind, but fresh or frozen work too. If using frozen, don’t thaw them first or your batter will turn purple! Unless you want purple muffins. Then, go for it.

Spoon the batter into your prepared muffin tin, filling each cup about 2/3 full. Pop them in the oven for 20-25 minutes, or until a toothpick comes out clean. Let them cool for a few minutes before devouring. Or, you know, burn your tongue like I usually do. Enjoy!

Ingredient Notes

Flour: All-purpose is my go-to. I haven’t tried it with gluten-free, but if you do, let me know how it goes!
Sugar: Regular granulated sugar works great. You can also use brown sugar for a slightly richer flavor. I actually prefer brown sugar.
Baking Powder: Don’t skip this! It’s what makes the muffins rise and be all fluffy.
Salt: Just a pinch! It balances out the sweetness. Trust me on this one.
Milk: Any kind of milk works – dairy or non-dairy. I usually use whatever I have in the fridge.
Oil: Vegetable or canola oil is perfect. Don’t use olive oil unless you’re feeling adventurous (I haven’t tried it, so no promises!).
Egg: One large egg is all you need. Make sure it’s not rotten, lol.
Vanilla Extract: Don’t skimp on the vanilla! It adds so much flavor.
Cherries: Jarred, fresh, or frozen all work. Just make sure they’re pitted! Nobody wants a surprise pit in their muffin.

Recipe Steps:

Preheat: Heat oven to 375°F (190°C). Prepare muffin tin with liners or grease.
Whisk: Combine flour, sugar, baking powder, and salt in a large bowl.
Mix: In another bowl, mix milk, oil, egg, and vanilla extract.
Combine: Pour wet ingredients into dry; stir until just combined.
Fold: Gently fold in the cherries.
Spoon: Fill muffin cups 2/3 full.
Bake: Bake for 20-25 minutes, or until a toothpick comes out clean.
Cool: Let cool before serving.

What to Serve It With

Okay, so these muffins are pretty amazing on their own, but if you’re feeling fancy, you could serve them with:

A dollop of whipped cream (duh).
A sprinkle of powdered sugar (makes them look extra pretty).
A side of yogurt or fruit (for a slightly healthier breakfast).
A big cup of coffee or tea (essential).

Tips & Mistakes

Don’t overmix the batter! Seriously, I can’t stress this enough.
Use room-temperature ingredients for best results.
If your cherries are super juicy, pat them dry before adding them to the batter.
Don’t open the oven door too often while the muffins are baking. It can cause them to collapse.
I once accidentally used salt instead of sugar (don’t ask). They were… interesting.

Storage Tips

Store leftover muffins in an airtight container at room temperature. They’ll stay fresh for about 2-3 days. Or, if you want them to last longer, you can freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing. And honestly? Cold muffins straight from the fridge for breakfast are amazing. Don’t judge me.

Variations and Substitutions

Different fruit: Try blueberries, raspberries, or chocolate chips instead of cherries.
Nuts: Add a handful of chopped nuts to the batter for extra crunch.
Spices: A pinch of cinnamon or nutmeg would be delicious.
Honey or maple syrup: Substitute some of the sugar with honey or maple syrup for a different flavor.
No egg: I’ve used applesauce as an egg substitute when I was out, they were a little gummy, but edible!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. I’ve tried it with gluten-free flour, and they come out alright! Just watch them closely while baking, they can dry out fast.

Do I *have* to use muffin liners?

Nope! But trust me, you’ll thank yourself later when you don’t have to scrub baked-on muffin residue off your tin. Grease the heck out of it if you skip the liners!

Can I use frozen cherries instead of jarred?

Yep! Just don’t thaw them first or your batter will turn purple! Unless you’re into purple muffins, then go wild.

How do I keep the cherries from sinking to the bottom?

Toss them with a little flour before adding them to the batter. Works like a charm! Or, you know, just embrace the cherry surprise at the bottom.

Can I double the recipe?

Absolutely! Just make sure you have a big enough bowl (speaking from experience here…).

Remember it later

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Easy Cherry Muffins Recipe

This Easy Cherry Muffins Recipe is perfect for a quick breakfast or snack. Made with fresh cherries and simple ingredients, these muffins are moist and delicious!

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 12

Calories: 120kcal

Ingredients

Instructions

Preparation Steps

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, mix the melted butter, milk, vanilla extract, and eggs until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cherries.
Divide the batter evenly among the muffin cups and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container for up to 3 days.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

Easy Cherry Muffins Recipe

Why You’ll Love This Easy Cherry Muffins Recipe