Name: Cherry Muffins – Sweet Easy Recipes You’ll Bake Again and Again
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 1/2 cups (180g) all-purpose flour; 1/2 cup (100g) granulated sugar; 1/4 cup (55g) light brown sugar, packed; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup (120g) sour cream or Greek yogurt; 1/2 cup (120ml) vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 cup (150g) chopped cherries, fresh or frozen; 1 tbsp coarse sugar for topping (optional)

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If there’s one thing I’ve learned baking my way through messy kitchens and late-night cravings, it’s that cherry muffins fix almost anything. These little guys bring the punch of juicy cherries, the warmth of vanilla, and the comfort of a soft, golden crumb in each bite. They’re everything you want from a muffin without asking for too much time or effort—yes, even on a Tuesday morning when you’ve barely had coffee. I call this recipe a quiet superhero. You don’t need a mixer, a special pan, or an elaborate excuse to make them. You just need a bowl, a spoon, some cherries (fresh or frozen—no judgment here), and that tiny voice in your head whispering, ‘you deserve a muffin today.’ And if you’ve got a half hour and a hankering for something sweet, we’re in business. This recipe slides in perfectly among your sweet easy recipes, but it’s also a friend to your collection of quick and easy recipes, bread easy recipes, and yes, it can even be part of your air fryer desserts easy recipes collection if you get creative. Let’s bake, laugh at a spill or two, and enjoy a muffin fresh out of the oven—because that’s what Elena Cooks is all about.

1) Key Takeaways
2) Easy Cherry Muffins Recipe
3) Ingredients for Cherry Muffins
4) How to Make Cherry Muffins
5) Tips for Making Cherry Muffins
6) Making Cherry Muffins Ahead of Time
7) Storing Leftover Cherry Muffins
8) Try these Breakfasts next!
9) Cherry Muffins
10) Nutrition

1) Key Takeaways

These cherry muffins are easy, quick, and loaded with juicy fruit.
You only need basic ingredients and no mixer.
Perfect for breakfast, snacks, or a sweet treat on the go.
They freeze beautifully and reheat well for busy mornings.

2) Easy Cherry Muffins Recipe

I’m not saying these cherry muffins will fix your life, but they sure make a rough day sweeter. They’re soft, a little crumbly on the top, and loaded with sweet-tart cherries that pop in every bite. And let’s be honest, who doesn’t want a muffin that doubles as a breakfast, a dessert, and a “hey, I deserve something good today” snack?

I used this recipe one frantic Monday when I had cherries on the brink and a craving for something warm. These muffins came through. They’re part of my go-to list of sweet easy recipes that just work. You don’t need a stand mixer. You don’t need a baking degree. Just a bowl, a spoon, and 30 minutes of your life. Worth it.

If you’re into quick and easy recipes or like adding new ideas to your collection of air fryer desserts easy recipes or even bread easy recipes, this one fits right in. Let’s not pretend muffins aren’t just tiny cakes you can eat at 9 am without judgment. These are that.

3) Ingredients for Cherry Muffins

All-purpose flour: This gives the muffins their structure. Nothing fancy here, just your everyday flour does the trick.

Granulated sugar: We need a little sweetness to balance those cherries. It’s just enough to bring out their flavor without being overpowering.

Light brown sugar: Adds moisture and depth. I like the slight molasses flavor it sneaks in.

Baking powder and baking soda: These do the heavy lifting. They help the muffins rise up nice and fluffy.

Salt: Just a pinch. It wakes everything up and makes the sweet sweeter.

Sour cream or Greek yogurt: For a rich, soft crumb. Both work great, so use whatever’s in the fridge.

Vegetable oil: Moisture, my friend. Oil keeps things light and tender.

Eggs: Bind the batter and add structure. Two large ones are all you need.

Vanilla extract: Adds warmth and brings the whole flavor profile together.

Chopped cherries: The star of the show. Fresh or frozen, just make sure they’re pitted and chopped.

Coarse sugar (optional): For a sparkly top and a little crunch. It’s optional, but fun.

4) How to Make Cherry Muffins

Step 1: Preheat your oven to 375°F. Line your muffin tin with paper liners or grease the cups lightly.

Step 2: In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, and salt. Set that aside like a boss.

Step 3: In another bowl, mix the sour cream, oil, eggs, and vanilla until smooth. No fancy mixer needed—just a whisk and a little elbow grease.

Step 4: Combine the wet and dry ingredients. Stir until just mixed. It’ll be lumpy. That’s perfect. Trust it.

Step 5: Fold in those cherries gently. You want fruit in every bite without turning your batter pink.

Step 6: Spoon the batter into the muffin cups, about 3/4 full. Sprinkle with coarse sugar if you’re feeling fancy.

Step 7: Bake for 16–18 minutes or until the tops are golden and a toothpick comes out clean.

Step 8: Cool them in the pan for five minutes, then move to a rack. Or eat one hot. I won’t judge.

5) Tips for Making Cherry Muffins

Don’t overmix the batter. Lumps mean a tender muffin, and nobody wants a chewy, dense disaster.

If you’re using frozen cherries, don’t thaw them. Just chop them frozen and toss them in. It keeps the batter from turning into a pink mess.

Want to freeze these? Go for it. Wrap them up and tuck them in the freezer. Reheat in the microwave for 20 seconds, and they’re basically fresh.

6) Making Cherry Muffins Ahead of Time

I’ve made these muffins the night before a big brunch, and they hold up beautifully. The sour cream keeps them moist, so you don’t wake up to dry muffins.

After they’ve cooled completely, store them in an airtight container at room temperature. They’re still great the next day, maybe even better with coffee.

If you’re packing these in lunchboxes, wrap them individually. They’re great as a quick evening snack or a breakfast on the go.

7) Storing Leftover Cherry Muffins

Once cool, pop your muffins into an airtight container. They’ll stay fresh on the counter for three days. Any longer, and you’ll want the fridge.

If you’re like me and bake too many, freeze them. They keep well for up to a month. Just warm one up in the microwave, and it’s as good as new.

Don’t store them in the pan. That’s a fast track to soggy bottoms. Nobody wants that.

8) Try these Breakfasts next!

9) Cherry Muffins