Cheery Cherry Muffins by My Baking Heart

It’s summertime and cherries are everywhere! They’re flooding supermarkets, restaurant menus, and my Instagram feed… which led me to bake up these Cheery Cherry Muffins.

I had the chance to try out my nifty, new Cherry Pitter, too! Complements of OXO, this cherry pitter (also suitable for olives!) features a removable splatter shield that directs juices downward and prevents them from staining your hands and clothes. And even better, when the pitter is not in use, the splatter shield fits inside the front chamber and locks for convenient storage. Talk about handy!

Back to the muffins at hand, though. This is a simple, but beautiful recipe that is easily adaptable from season to season. Cherries today, apples in the Fall!

Cheery Cherry Muffins by My Baking Heart

Cheery Cherry Muffins
Adapted from:
Yields: 12 muffins

2 c all-purpose flour
1/2 tsp Kosher salt
1 tbsp baking powder
1/2 c granulated sugar
3/4 tsp ground cinnamon
1 c fresh cherries, pitted & coarsely chopped
1/2 tsp vanilla extract
1 lg egg
1 c skim milk
1/4 c unsalted butter, melted & cooled

Preheat oven to 375 degrees F. Line a 12-cup muffin tin with paper liners and set aside.

In a large bowl, whisk together the flour, salt, baking powder, sugar and cinnamon; add cherries and stir gently to coat. In a separate bowl, whisk together the vanilla extract, egg, milk and butter until well blended. Stir egg and milk mixture into the dry mixture. Fill muffin cups about 2/3 full and bake for 15 to 20 minutes.

To serve warm muffins, cool for 10 minutes. Otherwise, cool completely and store in an airtight container.

Cheery Cherry Muffins by My Baking Heart


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One Response to Cheery Cherry Muffins

  1. […] over to Live Sigma Kappa, where the full recipe is posted and let me know what you think. The batter is easily adaptable to […]

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