Meet your new summer obsession: this Cherry Muffins Recipe! Perfect for breakfast, brunch, or any sweet craving, these muffins burst with juicy cherries tucked inside a fluffy, tender crumb. Using basic pantry staples and your choice of fresh or frozen cherries, you’re only an hour away from homemade delights that taste like they came from your favorite bakery. The combination of vanilla, sour cream, and buttery richness makes every bite irresistible—trust me, you’ll want to bake a double batch.

Ingredients You’ll Need

Great muffins begin with great ingredients, each one carefully chosen to bring out the very best in this Cherry Muffins Recipe. Don’t be tempted to skip any—every component plays a part in making these muffins flavorful, tender, and packed with cherry goodness.

All purpose flour: Provides structure for the muffins, ensuring they’re soft but sturdy enough to hold juicy cherries without falling apart.
Baking powder: Gives the muffins a beautiful lift, resulting in that classic domed top.
Salt: Just half a teaspoon brightens the sweetness and balances all the flavors.
Unsalted butter, melted: Adds richness and moisture for irresistibly soft muffins.
Sugar: Sweetens the batter while helping the muffins brown beautifully.
Large eggs, room temperature: Bind the ingredients together and keep the crumb tender.
Vanilla extract: Rounds out the flavor profile with warmth and sweetness—don’t skip it!
Sour cream, room temperature: The secret to ultra-moist muffins; its subtle tang is a perfect match for bright cherries.
Milk, room temperature: Loosens the batter just enough to keep things fluffy and soft.
Fresh or frozen cherries, pitted and chopped: The star of this Cherry Muffins Recipe—each bite is filled with bursts of juicy fruit.
Coarse sugar, for topping (optional): Adds a bakery-style crunch and an extra touch of sweetness.

How to Make Cherry Muffins Recipe

Step 1: Combine the Dry Ingredients

Start by whisking together the all purpose flour, baking powder, and salt in a mixing bowl. This ensures that the leavening agent and seasoning are evenly distributed throughout the batter, so every muffin rises perfectly and tastes delicious in every bite.

Step 2: Mix the Wet Ingredients

In another bowl, whisk melted butter, sugar, eggs, vanilla extract, sour cream, and milk until creamy and combined. Don’t rush this step; you want everything beautifully smooth. Room temperature ingredients blend better, so let the eggs, sour cream, and milk sit out for a bit before baking.

Step 3: Combine Wet and Dry Ingredients

Gently stir the dry ingredients into the wet mixture using a spatula or spoon. Stop as soon as you no longer see streaks of flour—overmixing leads to tough muffins. The batter should be thick and lumpy (that’s good!). Cover, then refrigerate the batter for at least 30 minutes, or up to overnight for even fluffier muffins.

Step 4: Prepare the Oven and Muffin Pan

While your batter chills, preheat your oven to 375 F (190 C) for 30 minutes. Line your muffin tins with paper liners, separating them by alternating every other cup if you’re going for tall, bakery-style muffins. This little trick gives them plenty of space to rise high.

Step 5: Prep and Add the Cherries

If using fresh cherries, wash, dry, pit, and chop them into bite-sized pieces. For frozen cherries, thaw and drain first. When your batter is rested and ready, fold in the cherries with a gentle hand so they don’t bleed too much color into the batter—those bright bursts look fantastic!

Step 6: Portion and Top

Use a large (3-tablespoon) cookie scoop to fill the muffin liners, alternating spots for that high dome. Sprinkle with coarse sugar if you like a bakery-style muffin top. The sparkly sugar and crimson cherries look so inviting after baking!

Step 7: Bake and Cool

Pop your tray in the oven for 18 to 22 minutes. The muffins are ready when a toothpick comes out with just a few moist crumbs or when they spring back if gently pressed. Let them rest in the pan for 5 minutes, then transfer to a wire rack to finish cooling. This prevents sogginess and helps the muffins set up so you can enjoy picture-perfect treats.

How to Serve Cherry Muffins Recipe

Garnishes

A little extra attention goes a long way! Top your warm cherry muffins with a dusting of powdered sugar, a drizzle of cherry glaze (made by whisking reserved cherry juice with powdered sugar), or even a light sprinkle of extra coarse sugar right before serving for that irresistible sparkle.

Side Dishes

Serve your fresh muffins alongside a bowl of vanilla yogurt, a platter of sliced summer fruit, or a smooth latte for a dreamy breakfast spread. For brunch, they’re fantastic with scrambled eggs or a savory frittata—sweet and savory, side by side.

Creative Ways to Present

If you’re feeling fancy, stack the muffins on a pretty cake stand with a few fresh cherries scattered around. Or place each muffin in a decorative cup and wrap with ribbon for a charming homemade gift. Mini muffin versions are adorable for afternoon teas and party platters too!

Make Ahead and Storage

Storing Leftovers

Store cooled muffins in an airtight container at room temperature for up to two days. To keep them extra moist, line the container with a paper towel to absorb any condensation. After two days, pop them in the fridge for up to three more days—if you have any left, that is!

Freezing

Cherry Muffins Recipe freezes beautifully. Let them cool completely, then wrap tightly in plastic wrap and place in a freezer bag or airtight container. They’ll keep their flavor for up to three months. When you’re in need of a little treat, just thaw at room temperature or gently warm in the microwave.

Reheating

For fresh-from-the-oven taste, reheat individual muffins in the microwave for about 15 seconds. If you’re warming up a whole batch, a few minutes in a 300 F (150 C) oven does the trick. This brings back that lovely softness without drying them out.

FAQs

Can I use frozen cherries to make Cherry Muffins Recipe?

Absolutely! Just make sure to thaw and drain frozen cherries well before adding them to the batter. Excess moisture can make the muffins soggy, so pat the cherries dry for best results.

What’s the secret to tall, bakery-style muffins?

The combination of chilling the batter, separating muffin cups in the pan, and using a high oven temperature helps create those gorgeous, tall muffin tops you crave. The coarse sugar on top doesn’t hurt either!

Do I need to use sour cream?

Sour cream is the not-so-secret weapon for extra moistness and a lovely crumb. If you don’t have it, Greek yogurt works as a substitute while keeping the same delicious texture and tang.

Can I make a Cherry Muffins Recipe gluten-free?

Yes! Simply swap in your favorite 1:1 gluten-free flour blend for the all purpose flour. Just make sure it contains xanthan gum for structure. Baking time may be just a minute or two shorter, so keep an eye out.

Can I use maraschino cherries?

You bet! Drain and chop one 16 oz jar of maraschino cherries for a fun twist. If you want to go the extra mile, reserve some of the juice to make a simple cherry glaze to drizzle on top of the cooled muffins.

Final Thoughts

Nothing beats the joy of baking a batch of these homemade cherry muffins, especially when sharing them with the people you love. If you’re searching for a foolproof way to celebrate cherry season (or just need a cheerful pick-me-up any time of year), this Cherry Muffins Recipe is guaranteed to hit the spot. Give it a try and savor every bite—you might just find yourself making it on repeat!