Cherry Muffins

 Turn fresh, sweet cherries into a summer snack with these cherry muffins! These healthy homemade muffins are moist, fluffy, tasty, and very easy to make.

If you love cherries, you’re going to love this cherry muffin recipe. These muffins are bright, bold, perfectly sweet, and a great way to use fresh cherries.

Storage + Reheating

To Store: Let the muffins cool completely and then store them in an airtight container in the fridge for up to 5 days.

To Freeze: Once cooled, add the muffins to an airtight container or plastic bag, separating layers by a piece of baking paper or wax paper to ensure they don’t stick together, and store them in the freezer for up to 3 months.

To Reheat: Remove the cherry muffins from the freezer and allow them to thaw completely at room temperature. To thaw them in the microwave, use the defrost setting or warm them in 1-minute increments until completely thawed.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 cup sour cream or plain yogurt
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 2 cups fresh cherries, pitted and quartered

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Instructions

1. Preheat the oven to 375°F and line a muffin tin with paper liners or lightly grease it with butter or cooking spray.
2. In a medium bowl, add the flour, baking soda, baking powder, and salt, and stir to combine.
3. In a large bowl, add the melted butter and sugar and whisk to combine. Then add the eggs, sour cream, vanilla, and milk and whisk until well combined.
4. Add the flour mixture to the bowl with the wet mixture and fold gently to combine until well incorporated. Add the chopped cherries to the batter and fold again, being careful not to over-mix the batter.
5. Using a spoon or ice cream scoop, divide the muffin batter evenly into each cup or liner.
6. Once each muffin cup is filled, transfer the muffin tin to the oven to bake for 18-20 until golden brown and a toothpick inserted in the center comes out clean.
7. Once baked, remove the muffin tin from the oven and allow the cherry muffins to cool for 5 minutes in the muffin pan, then remove each muffin from the tin and transfer them to a wire rack to finish cooling.
8. Once cooled, the muffins can be enjoyed and any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.

Nutrition

• Serving Size: 1 muffin
• Calories: 230 calories
• Sugar: 15 grams
• Fat: 10 grams
• Carbohydrates: 32 grams
• Fiber: 1 gram
• Protein: 4 gram

Đăng bởi quangtien30 lúc lúc April 06, 2024 0 bình luận