Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1 cup whole milk
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups fresh or frozen sour cherries, pitted and halved
- 1/4 cup turbinado sugar for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease each cup.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Create a small well in the center.
- In a separate bowl, whisk together the eggs, milk, melted butter, vanilla, and almond extract until smooth.
- Pour the wet ingredients into the well of dry ingredients. Gently fold the mixture until just combined.
- Dust your cherries with 1 tablespoon of flour, then fold them into the batter gently.
- Fill each muffin cup about 3/4 full, sprinkle with turbinado sugar if using, and bake for 20-25 minutes until golden brown.
Notes
For dairy-free, substitute almond milk and plant-based butter. For gluten-free, use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 21g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 30mg
Keywords: sour cherry muffins, breakfast muffins, fruit muffins, baked goods, tart muffins