Cheery Cherry Muffins

READY IN: 45mins
Recipe by HeatherFeather

We were very lucky to have once had a home with a cherry tree that produced an abundance of fresh baking cherries. I used to make these muffins a lot when I had fresh cherries on hand, and I kept bags of them in the freezer pre-measured for this recipe. These are not sweet eating cherries - these are baking cherries. The original recipe came from a flyer from the Cherry Marketing Institute.

Top Review by Evie3234

Yummy muffin recipe. I bought frozen cherries from the supermarket, the amount was just over 2 Cups. (muffins were still full of cherries) I really liked the hint of almond flavour throughout the muffin. Next time Im going to add some chopped almonds as well. Delicious!

Ingredients Nutrition


  1. While cherries are still frozen, cut them into halves, then set aside to thaw and drain in a mesh colander over a bowl.
  2. Cream butter and sugar using an electric mixer.
  3. Add eggs, almond extract, and vanilla and beat well.
  4. Crush 1/2 cup of the thawed cherries with a fork; add the mashed cherries to the batter.
  5. Mix flour, baking powder, and salt in a separate bowl.
  6. Fold half of the flour mixture into the butter mixture using a spatula; do not overmix.
  7. Add half of the cream or milk, mixing just enough to combine.
  8. Add remaining flour, then remaining milk; again avoid overmixing.
  9. Fold in the remaining cherry halves.
  10. Fill 12 paper-lined muffin tins with batter.
  11. If desired, you may sprinkle the muffins with some extra sugar.
  12. Bake in a preheated 375 F oven until golden brown, about 20-30 minutes.

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