Sweet Cherry Muffins
These delectable sweet cherry muffins are some of my very favorite muffins ever. Their lightly sweet, tender crumb is soft and melt-in your mouth. And the amazing flavor of is out of this world good.
Ingredients
- ¾ cup (about 6 ounces) pitted and chopped fresh sweet cherries divided, see note
- 1 ¾ cups (8.75 ounces) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup (8 ounces) sour cream
- ⅔ cup (5 ounces) granulated sugar see note
- ½ cup coconut oil melted, see note
- ½ teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
Instructions
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Wash, pit, and chop cherries and place on paper towels to drain excess juices.
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Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
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In a large bowl, whisk together flour, baking soda, and salt. Set aside.
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In a medium bowl whisk the eggs lightly. Then add sour cream, sugar, melted coconut oil, almond extract, and vanilla extract. Whisk until smooth and combined.
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Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir with rubber spatula until only a few dry streaks remain. Add ½ cup chopped, drained cherries and stir very gently until barely incorporated and no dry streaks remain.
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Divide the batter evenly between the muffin cups (I like to use a #20 cookie scoop). Sprinkle tops with remaining chopped cherries. Bake in preheated 350 degree oven for 20-25 minutes or until the muffins are lightly brown, tops spring back to the touch, and inserted toothpick comes out clean.
Recipe Notes
1. I've only ever used fresh sweet cherries for this recipe. You can experiment with frozen cherries, but be sure to drain well. I would probably let them thaw completely before chopping, then let them drain on the paper towels for about 10-15 minutes.
2. I use organic unrefined virgin coconut oil (aff link) in this recipe. It's the kind of coconut oil that actually smells like coconut (along with having other health benefits as well). It gives the muffins a wonderful flavor and I highly recommend using a good coconut oil for this recipe.
3. These muffins are already lightly sweetened, but for VERY lightly sweetened muffins you can cut the sugar to ½ cup or 3.75 ounces.