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An overhead shot of a bunch of freshly baked cherry muffins cooling on a rack, with powdered sugar on the side, and some fresh cherries.
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Easy Cherry Muffins

Here's one to add to your regular breakfast or snack! These quick cherry muffins will tick all the boxes for you -- delicious, filling, and great with coffee or tea!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 15
Calories: 186kcal
Author: Neriz

Equipment

  • Mixing bowls
  • Strainer for sifting
  • Measuring cups
  • Measuring spoons
  • Hand mixer
  • Rubber spatula
  • Muffin tins/pan

Ingredients

  • 1 cup ricotta
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tsp almond extract
  • 1 tbsp lemon juice
  • 1/4 cup butter, unsalted, melted
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 pc lemon, grated zest
  • 1 & 3/4 cups cherries, pitted and halved (get 15 pcs of halves and set aside)

Instructions

PREPARING THE EQUIPMENT:

  • Preheat oven to 180°C (350°F).
  • Grease the muffin tins with softened butter and set aside.

PREPARING THE BATTER:

  • Using a medium bowl, sift flour, baking soda, baking powder, and salt.
  • On a separate large mixing bowl, combine and use a hand mixer to mix eggs and sugar.  Add ricotta and mix again.
  • Add melted butter, lemon juice, and lemon zest.  Mix to combine.
  • Add the dry ingredients and the milk in batches, alternately; while mixing continuously.
  • Add the cherries and mix just enough to combine them in the batter.

BAKING THE MUFFINS:

  • Spoon a portion of the muffin batter into the muffin tins, making sure not to fill it to the rim.
  • Add half of a cherry on top of each muffin.
  • Place the tins in the middle of the oven for 30-35 minutes, or until the insides are no longer wet when you insert a toothpick.
  • Take the tin out of the oven and set aside for at least 10 minutes to cool.

SERVING CHERRY MUFFINS:

  • Remove the muffins from their tins.
  • Sprinkle with some powdered sugar, if desired.
  • Serve.

Video

Notes

  • You can use frozen cherries if that's what you have available.  Make sure you thaw them first before slicing them into halves.
  • If you are using salted butter, you should skip the salt.
  • A metal whisk and a spatula (or wooden spoon) will work as well when you don't have a hand mixer or a stand mixer.
  • Make sure the butter is at room temperature.
  • If you prefer vanilla extract to almond extract, then you can use that for this cherry muffin recipe instead.

Nutrition

Serving: 15g | Calories: 186kcal | Carbohydrates: 27g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 43mg | Sodium: 166mg | Potassium: 102mg | Fiber: 1g | Sugar: 13g | Vitamin A: 240IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg