Warm Buttery Baked Cherry Muffins Recipe
Who doesn't love fresh muffins for breakfast? These Warm Buttery Baked Cherry Muffins Recipe are perfect.
Equipment
- Muffin tin (12 cups)
- Paper muffin liners
- Large mixing bowl
- Medium mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula for mixing
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cherries pitted
Instructions
- Set your oven to 375°F (190°C).
- Line your muffin tin with paper liners.
- This prevents sticking and makes cleanup easy.
- Combine flour, sugar, baking powder, and salt.
- Whisk them together in a large bowl.
- Make sure there are no lumps.
- Melt the butter and let it cool slightly.
- Beat eggs in a medium bowl.
- Add milk, melted butter, and vanilla extract.
- Mix everything well together.
- Pour wet ingredients into the dry mixture.
- Stir gently with a spatula.
- Don't overmix or muffins become tough.
- The batter should look slightly lumpy.
- Fold in the cherries carefully and gently.
- Try not to break them apart.
- Distribute them evenly throughout the batter.
- Spoon batter into lined muffin cups.
- Fill each about 3/4 full.
- This gives room for rising.
- Bake for 20-25 minutes until golden brown.
- Insert a toothpick in the center.
- It should come out clean when done.
- Let muffins cool for 5 minutes.
- Then remove them from the tin.
- Serve warm with extra butter if desired.
Notes
- Don't overmix your batter at all.
- This keeps muffins light and fluffy.
- Use room temperature eggs and milk.
- They blend better with other ingredients.
- If using frozen cherries, don't thaw them.
- Add them frozen to prevent color bleeding.
- Add a sprinkle of sugar on top.
- It creates a nice crunchy topping.
- Use high-quality butter for better flavor.
- Store leftovers in an airtight container.
- They stay fresh for three days.