Can I Bake This Batter as a Loaf?

Yes. Pour the batter into a greased 9x5-inch loaf pan and bake at 350°F for about 45 to 55 minutes depending on the moisture from the cherries.

Why Did My Muffins Turn Dense?

Dense muffins usually come from overmixing the batter or adding cherries with too much moisture. Old baking powder can also reduce the rise.

Can I Use Frozen Cherries?

Yes. Use frozen cherries straight from the freezer without thawing so they do not release too much liquid into the batter before baking.

How Do I Get Higher Muffin Tops?

Chilling the batter, spacing out the muffins in the pan, and baking at 375°F help create taller bakery-style muffin tops.

Cherry Muffins With Juicy Cherries and Crisp Tops

Description

These cherry muffins bake up soft in the center with lightly crisp tops and juicy cherries in every bite. Made with sour cream, melted butter, and fresh or frozen cherries, they’re an easy homemade breakfast or snack recipe with bakery-style texture.

Ingredients

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2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
1/2 cup milk, room temperature
2 cups fresh or frozen cherries, pitted and chopped
1/4 cup coarse sugar for topping, optional

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Instructions

Whisk the flour, baking powder, and salt together in a mixing bowl until fully combined.
In another bowl whisk the melted butter, sugar, eggs, vanilla extract, sour cream, and milk until smooth.
Stir the dry ingredients into the wet ingredients just until combined. Do not overmix the batter.
Cover the bowl and chill the batter in the refrigerator for 30 to 60 minutes or overnight.
Preheat the oven to 375 F and line a muffin pan with paper liners, filling every other cup for taller muffin tops.
Wash, dry, pit, and chop the cherries.
Fold the chopped cherries gently into the chilled batter.
Use a large cookie scoop to divide the batter evenly between the muffin liners and top with coarse sugar if desired.
Bake the muffins for 18 to 22 minutes until the tops spring back lightly and a toothpick comes out with a few moist crumbs.
Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chilling the batter helps create taller bakery-style muffin tops.
Do not overmix the batter or the muffins can turn dense.
Frozen cherries can be used straight from the freezer without thawing.
Store leftover muffins in an airtight container for up to 2 days.
Freeze baked muffins for up to 2 months.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 285
Sugar: 20
Sodium: 180
Fat: 11
Saturated Fat: 6
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 42
Fiber: 1
Protein: 4
Cholesterol: 48