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Fresh Cherry Muffins

Rated as 4.42 out of 5 Stars
49

"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 29
  1. 31 Ratings

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    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

These muffins taste like sugar cookies with cherries in them. I don't care for sugar cookies, so this recipe isn't for me. I did switch out the almond flavor for vanilla since we can't eat nuts....

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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...

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! 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.

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...

I tried this recipe tonight and it was delicious ! I didn't change a thing and it was perfect. So easy too ! Thank you for sharing. I will definitely be making these again !

I’ve made this twice now. The results were very, very good both times. I don’t keep fresh cherries around, but I do keep dried cherries*. So I poured 2 cups of boiling water over 5oz of dried ch...

I followed this recipe to a T and they turned out wonderful and moist. I'm going to make another batch today as the ones I made yesterday have disappeared.

These muffins are great. I used plain yogurt in place of the milk and added a bit of milk to the yogurt, also used vanilla and added cinnamon. The recipe doubled well. Very quick and easy recip...