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Fresh Cherry Muffins

Rated as 4.5 out of 5 Stars
55

"This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!"
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Ingredients

40 m servings 182
Original recipe yields 12 servings (1 dozen)

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
  2. Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
  3. Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
  4. Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
  5. Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Footnotes

  • Cook's Note:
  • If you're not using paper liners, spray the muffin tin with non-stick cooking spray.

Nutrition Facts


Per Serving: 182 calories; 6.9 28 2.5 16 187 Full nutrition

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Reviews

Read all reviews 31
  1. 34 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

8-4-2016 ~Whoa, talk about a flavor punch of fresh cherries – this is it! And to coin a tired expression, these muffins are just “bursting with cherries.” Other than substituting vanilla for ...

Most helpful critical review

Dry and tasteless

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8-4-2016 ~Whoa, talk about a flavor punch of fresh cherries – this is it! And to coin a tired expression, these muffins are just “bursting with cherries.” Other than substituting vanilla for ...

If you use a large cookie scoop, this recipe makes exactly 12 perfectly sized muffins. Also, the batter is thick enough that the fruit remains suspended in the batter and doesn’t sink to the bo...

Great recipe! I see some people used vanilla instead of almond extract, but I really prefer the almond and cherry combo. I used a jumbo muffin pan instead of making regular sized muffins. I thin...

Listened to the rest of the bakers and increased the milk to 1/2 cup and reduced the sugar to 1/2 cup slightly rounded. Substituted Bread Flour for all purpose flour. Also didn't have a cherry ...

Delicious! I’m so happy that I found this recipe because I’m not a fan of cherry pie. The muffins were perfect. I make more so my husband can take some to work.

One of the best muffins I have ever made! I cut the sugar a tiny bit and needed to add a smidge more milk when mixing as the batter was just too thick. Baked for 18 minutes. And RESULT! This one...

Delicious!! My cherries were frozen but I just quartered them and folded them in. Better than blueberry!!

This is such an easy recipe and the muffins are lovely and full of fruit. I made one batch with almond extract and one with vanilla and both are very good. I had to use slightly more milk than c...

These were really good...except I did have to make changes. The batter was thicker than most cookie doughs. I had to double the milk. I used vanilla extract because it was all that I had, but...