Fresh Cherry Muffins

Prep Time	Cook Time	Total Time
20 min	20 min	40 min

Introduction

These fresh cherry muffins are soft, tender, and bursting with juicy cherries in every single bite.

They’re perfect for summer breakfasts, easy brunches, or a sweet snack to tuck into lunchboxes.

The buttermilk keeps them extra moist, while melted butter adds rich flavor you’d expect from a cozy bakery-style treat.

Prep mode (keeps screen active)

Prep pan and cherries

Preheat your oven to 375°F and line a 12 cup muffin pan with paper liners.
Pit the cherries if needed, then chop them into small bite size pieces.
Mix the dry ingredients

In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

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Combine the wet ingredients

In a separate medium bowl whisk the melted butter, eggs, buttermilk, and vanilla until the mixture looks smooth and creamy.
Bring the batter together

Pour the wet ingredients into the bowl of dry ingredients and gently stir with a spatula until just combined.
Stop as soon as you no longer see dry flour streaks to avoid tough muffins.
Fold in the cherries and fill the pan

Gently fold the chopped cherries into the batter, taking care not to crush them too much.
Divide the batter evenly among the muffin cups, filling each about three quarters full.

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Bake the muffins

Bake for 16 to 20 minutes, or until the tops are golden and a toothpick comes out clean.
Cool and enjoy

Let the muffins cool in the pan for 5 minutes, then move them to a wire rack.
Serve slightly warm or at room temperature for the best cherry flavor and texture.

Buttermilk -> milk and vinegar: Use 1 cup whole milk mixed with 1 tablespoon white vinegar or lemon juice in place of buttermilk. Let it sit for 5 minutes so it thickens and gives the muffins similar tenderness and tang.
Fresh cherries -> frozen cherries: You can use the same amount of frozen cherries, but keep them unthawed and toss with a teaspoon of flour. This helps prevent streaky batter and keeps the fruit juicy without watering down the muffins.
Melted butter -> neutral oil: Swap the melted butter for an equal amount of neutral oil, like canola or light olive oil. The muffins stay very moist and soft, with a slightly lighter crumb and milder flavor.

Do not overmix the batter: Stir only until the dry ingredients disappear, because extra mixing builds gluten and makes the muffins dense and chewy.
Chop cherries small for even bites: Aim for blueberry sized cherry pieces so each muffin has lots of fruity bits instead of a few large pockets.
Use room temperature ingredients: Bring the eggs and buttermilk to room temperature so they blend smoothly and help the muffins rise more evenly.
Fill muffin cups consistently: Use a standard cookie scoop or measuring cup to portion the batter, which helps every muffin bake at the same rate.
Boost the bakery style look: Sprinkle a little extra sugar on top of the batter before baking for shiny, lightly crunchy muffin tops.

How do I keep the cherries from sinking to the bottom?: Toss the chopped cherries with a teaspoon of flour taken from the measured flour before folding them into the batter. A slightly thicker batter from proper mixing also helps hold the fruit in place as the muffins bake.
Why did my muffins turn out dry?: Overbaking is the most common cause, so start checking a few minutes before the suggested baking time. Also make sure you measured the flour by spooning it into the cup and leveling, not packing it down.
Can I make these muffins ahead of time?: Yes, bake them, cool completely, then store in an airtight container at room temperature for up to two days. For longer storage, freeze cooled muffins in a zip top bag and thaw at room temperature when needed.
Can I use a different fruit instead of cherries?: You can swap the cherries for the same amount of blueberries, raspberries, or chopped strawberries with good results. Avoid very watery fruits like melon, which can throw off the batter texture and baking time.