Ingredients
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup (200 g) sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 g) sour cream, room temperature
- 1/2 cup (120 ml) milk, room temperature
Fruit
- 2 cups fresh or frozen cherries, pitted and chopped
Topping (Optional)
- 1/4 cup (50 g) coarse sugar for topping
Instructions
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- Mix Wet Ingredients: In another large mixing bowl, whisk together the melted butter, sugar, eggs, sour cream, milk, and vanilla extract until smooth and well blended.
- Combine Wet and Dry Ingredients: Gently stir the dry ingredients into the wet mixture until just combined. Do not overmix; a few lumps are okay. Cover the batter and refrigerate for 30 to 60 minutes or up to overnight.
- Prepare Oven and Liners: While the batter rests, preheat your oven to 375°F (190°C) and line 1–2 muffin pans with cupcake liners. For taller muffins, leave every other muffin cup empty between liners.
- Prep Cherries: Wash, dry, pit (if needed), and chop the cherries. If using frozen cherries, thaw and drain them well.
- Fold in Cherries: When ready to bake, gently fold the chopped cherries into the rested muffin batter until just dispersed.
- Portion the Batter: Using a large cookie scoop (about 3 tablespoons), divide the batter evenly among the lined muffin cups, again alternating cups if desired for a bakery-style rise. Sprinkle with coarse sugar, if using.
- Bake: Bake in the preheated oven for 18–22 minutes until a toothpick inserted into the center comes out with only a few moist crumbs, or until the muffins spring back when gently pressed.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Check out the Variations section in the blog post for topping the muffins with streusel, adding almond flavor, or baking as mini muffins.
- Store muffins in an airtight container at room temperature for up to 2 days, then refrigerate for up to 3 more days.
- If using frozen cherries, be sure to thaw and drain well before adding to batter.
- You can substitute maraschino cherries: use one 16 oz. jar, drain and chop the cherries, and reserve the juice for a cherry glaze if desired.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 17 g
- Sodium: 160 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 44 mg
