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Basic Cherry Muffins

User Rating 3 Star Rating (4 Reviews)


Fresh Cherry Muffins

Fresh Cherry Muffins

Diana Rattray
I used fresh chopped cherries in these muffins, but frozen or canned and drained would also work well.

Cook Time: 30 minutes

Total Time: 30 minutes


  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1 cup coarsely chopped fresh or frozen cherries
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 1 cup milk
  • 1/4 cup melted butter


Grease and flour 12 muffin cups or line with paper liners. Heat oven to 375° F (190° C/Gas Mark 5) .

In a medium bowl, combine the salt, baking powder, flour, sugar, and cinnamon; add cherries and stir gently to blend. In a separate bowl, whisk the egg, flavoring, milk and melted butter until well blended.

Stir egg and milk mixture into the dry mixture until moistened. Fill muffin cups about 2/3 full. 

Bake for 15 to 20 minutes.

Makes 1 dozen.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
A few suggestions, Member Kitsunevasquez

Made the muffins, taste pretty good. A few typos in the recipe though. Says grease 15 muffin cups when it only makes 12. Says bake muffins for 20-250 minutes... I baked my muffins for 15 minutes. I also replaced the 1/2 tsp almond extract with 1/2 tsp of vanilla extract. I used 1 cup of cherries from a jar. I fished the cherries out and placed them in a bowl. Then I quartered the cherries and threw them in the dry mix, like recipe calls for. The bowl I used the cherries in had cherry juice left and I added all the wet ingredients to that, giving the muffins a pink hue when baked. I plan on making more muffins and debating whether or not to add more juice, for a more prominent pink. I also found that I had to fill the muffin cups almost all the way full, and I still had enough left over to make 13 muffins.

1 out of 1 people found this helpful.

See all 4 reviews

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