Our classic muffins recipe for cherry muffins quickly and easily homemade. The fruity, fluffy and delicious muffins filled with cherries from the jar or fresh.
🇩🇪🇺🇸One recipe, two kitchens — grams ⇄ cups, switch right in the card.
Fruity cherry muffins recipe for really delicious light and are simply homemade quickly. Muffins without yeast are mixed directly and put into the baking dish for baking. So you quickly have a small fruity cake with cherries for guests for coffee. Cherry muffins with buttermilk also taste very good combined in the batter with nuts, chocolate or lemon.
Cherry muffins are the fastest way to use up a glut of summer cherries, and in Germany they are usually made with Sauerkirschen — sour cherries — rather than the sweet Bing cherries that dominate American produce aisles.
That matters for the sugar. Sour cherries need more sweetening but give you a much brighter, more distinct cherry flavor; sweet cherries can taste muted once baked. If you only have sweet ones, a squeeze of lemon in the batter restores the contrast. Toss the fruit in a spoonful of the dry mix before folding it in, and it will stay suspended instead of sinking to the bottom.
Mix liquid butter, eggs and buttermilk until creamy.
Add baking powder, baking soda, sugar and flour while stirring slowly and mix briefly.
Wash and pit fresh cherries or drain a jar of sour cherries and mix into the batter. (Alternatively, you can fill the mold first and then mix in the cherries with a fork).
Line baking pan with muffin baking paper and carefully fill with a spoon to ⅔ full.
Now bake the muffins at 200 °C for 25 minutes. Start 25 minutes timer here
Lift muffins out of baking pan as soon as you can and let cool on a cooling rack.
Tip Cherry muffins also taste super delicious if you add some chocolate to the recipe. Also chopped nuts or some coconut flakes harmonize very well with the cherry flavor.
Nutrition per serving
258kcal
8 gFat
41 gCarbs
5 gProtein
18 gSugar
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Instructions for light cherry muffins recipe
First, preheat the oven to 200° degrees top/bottom heat. Now mix the liquid butter or margarine, eggs and buttermilk in a food processor until creamy. Gradually add the baking powder, baking soda, sugar and flour, while the food processor turns slowly. The juicier you would like the muffins to be, the shorter the mixing time should be.
Drain a jar of sour cherries and mix into the batter. Alternatively, fill the pan first and then gently mix in the cherries with a fork. Then line the muffin baking pan with muffin baking paper and fill to ⅔ full.
Now bake the muffins at 200° degrees top/bottom heat for 25 minutes. Depending on how many baking dishes you have, repeat the process with filling and baking. Lift the finished muffins out of the baking pan as soon as possible and let them cool on a cooling rack. Serve the muffins either with the baking paper in place or carefully remove it.
The amount of cherries always depends a bit on how fruity you want the muffins to be. I use about 10 cherries per muffin. Sometimes I also add chocolate drops to the batter – both dark chocolate and white chocolate goes very well with it. The muffins become a little more intense in taste and a little more wintry.
The muffins become more summery with coconut flakes or some lemon. To wholemeal muffins fit very well different nuts to the cherries. If you want to please children, take colorful chocolate lentils to the cherries.
Cherries, strawberries and raspberries are for me the fruitiest fruits you can use for baking. It comes directly good summer mood when you see a cherry pie or strawberry cake. Today I show you my little alternative for summer fun in the form of my cherry muffins.
Cherry muffins quickly homemade
Juicy and fluffy cherry muffins with buttermilk taste fruity and delicious. Similar to my raspberry muffins or blueberry muffins, muffins lend themselves very well to small fruits. The buttermilk gives the muffins a hint of tartness that is deliciously fresh with the different fruits. Cherries in muffins have a great flavor.
Cherries taste best freshly picked from the cherry tree in the summer…
It is always best to make or bake muffins yourself. It’s absolutely fresh and you can always adjust the recipe a bit to your own preferences. For example, the longer you work the flour into the batter, the airier the muffins will be, but then they will also contain more gluten. Of course, you can also bake the recipe with other flour varieties. Cherries even taste good with whole wheat flour.
You can also bake the cherry muffins with fresh cherries. Before adding them to the batter, you should wash and pit the cherries. The volume with fresh cherries will be a little different.
For me, these little cakes taste just perfect and always remind me a lot of my stays in the USA. There it was always a tradition for me to stop for coffee and muffins after a long exploration of the sightseeing.
Feel free to try our cherry muffins for yourself and tell us how you liked them. We like them best with a little powdered sugar dusted on top and sometimes even with a dollop of whipped cream. If you want to give the muffins a special topping, you can also like a few sprinkles still give before baking on the muffins.
I have been baking and cooking for my family and community for years — honest recipes, all tested in my own kitchen and explained step by step so they turn out reliably for you too.
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