Can you use fresh cherries in muffins?

Absolutely. Fresh cherries work beautifully in muffins. Just pit, chop, and lightly dry them before folding into the batter.

What's the secret to moist muffins?

Moisture comes from a good balance of wet and dry ingredients. Buttermilk, oil, and not overmixing are key to soft, tender muffins.

Dry fruit lightly, toss in flour, and fold gently into the batter. This keeps fruit from sinking and prevents soggy spots.

The blueberry muffin still holds the crown globally, but seasonal variations like cherry are quickly becoming favorites among home bakers.

Moist, sweet, and bursting with juicy cherries—these muffins are the perfect summer bake for breakfast or snack time.

1 ¾ cups all-purpose flour

½ cup sugar

2 tsp baking powder

¼ tsp baking soda

½ tsp salt

½ cup unsalted butter, melted

2 large eggs

¾ cup buttermilk or yogurt

1 tsp vanilla extract

1 ¼ cups fresh cherries, pitted and chopped

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Preheat oven to 375°F and line a 12-cup muffin tin.

Whisk flour, baking powder, baking soda, and salt together.

In another bowl, whisk sugar, melted butter, eggs, buttermilk, and vanilla.

Combine wet and dry ingredients until just mixed.

Toss cherries in 1 tbsp flour and gently fold into batter.

Divide into muffin cups, filling ¾ full.

Top with coarse sugar if desired.

Bake 18–22 minutes or until golden and a toothpick comes out clean.

Cool in tin 5 mins, then transfer to rack.

Serve warm or store in airtight container.

You can substitute buttermilk with full-fat yogurt.

For extra crunch, sprinkle turbinado sugar before baking.

Freezes well up to 2 months in airtight bag.