Fresh Cherry Muffins Summer

There is something special about the arrival of cherry season and nothing captures that sweet summer feeling better than a batch of fresh cherry muffins. Tender and pillowy with bursts of juicy cherries in every bite plus a buttery streusel top these muffins make every breakfast or snack a celebration. Over the years these have become my go to for using up ripe cherries and I love how easy they are to whip up for guests or a midweek treat.

I first baked these muffins after a local farm stand haul and they never last more than a day in my house friends and family always ask for the recipe after just one sample.

Ingredients

• All purpose flour: gives the muffins structure opt for unbleached flour for pure flavor
• Baking powder and baking soda: make the muffins rise choose fresh leaveners for the best lift
• Salt: sharpens the flavors use fine sea salt for even seasoning
• Sour cream: adds rich moisture and tender crumb full fat is best but light works in a pinch
• Granulated sugar: sweetens throughout stick with white sugar for a tender texture
• Large eggs: provide binding and richness use room temperature for easier mixing
• Unsalted butter: brings flavor and softness melt gently for best results
• Almond extract: boosts the cherry flavor feel free to swap vanilla if desired
• Fresh or frozen cherries: lend the signature juicy bits go for glossy plump fruit or use thawed and patted dry frozen cherries

For the streusel topping

• Melted butter: creates the crumbly topping a little goes a long way
• Granulated sugar: sweetens the top and adds crispness
• All purpose flour: binds the streusel look for lump free flour for even crumbs

Step-by-Step Instructions

Prep Your Pan:

Preheat your oven to three hundred seventy five degrees Fahrenheit and line your muffin tin with paper liners or grease each cup lightly so the muffins release easily

Make the Streusel Topping:

Stir together melted butter granulated sugar and flour in a small bowl until crumbly gently use your fingertips to create coarse crumbs that will stay crunchy during baking and set this aside

Mix Dry Ingredients:

In a medium bowl whisk the flour baking powder baking soda and salt for at least thirty seconds to fully distribute the leaveners and avoid any baking surprises

Mix Wet Ingredients:

In a separate bowl combine the sour cream granulated sugar eggs melted butter and almond extract whisk until smooth do not rush this step as it helps ensure every muffin has the same tender crumb

Combine Wet and Dry:

Pour the wet ingredients into the bowl with the dry ingredients and stir using a spatula until just combined some streaks of flour are fine overmixing will cause tough muffins

Fold in the Cherries:

Gently fold in the quartered cherries making sure they are evenly spread but not crushed using a light hand keeps the batter from turning pink

Fill Muffin Cups:

Spoon the batter evenly into the prepared muffin tin filling each cup about two thirds full for perfect domes sprinkle each with a generous amount of streusel

Bake:

Place the tin in the center of your oven and bake for fifteen to twenty minutes check at fifteen minutes by inserting a toothpick into the center if it comes out clean or with just a crumb they are done

Cool and Serve:

Let the muffins cool in the pan for five minutes then transfer to a wire rack so the steam can escape and the crumb stays moist serve warm or at room temperature

Pin

Cherries are my favorite summer fruit to bake with and adding them to muffins always brings back memories of picking them with my kids on sunny mornings every crumb reminds me of those sticky hands and big grins

Storage Tips

Keep extra muffins in an airtight container at room temperature for up to two days for longer freshness refrigerate up to four days or freeze in a zip bag for up to three months reheat gently if desired

Ingredient Substitutions

If fresh cherries are unavailable frozen cherries work well just be sure they are fully thawed and blotted dry you can swap almond extract for vanilla or orange extract for a twist or use Greek yogurt instead of sour cream for a tangy crumb

Serving Suggestions

These muffins are perfect with a cup of coffee or a tall glass of milk serve them for breakfast with fresh fruit salad at brunch or as a portable snack they make a sweet addition to lunchboxes or picnic baskets too

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Cultural and Historical Context

Cherries have long symbolized summer and celebration in many cultures baking them into muffins is a deliciously American way to showcase their short but glorious season these treats merge the tradition of simple fruit bakes with modern convenience

Recipe FAQs

→ Can I use frozen cherries instead of fresh?

Yes, frozen cherries work well. Thaw them first and pat dry to avoid excess moisture in the batter.

→ What does almond extract add?

Almond extract enhances the natural cherry flavor, giving a subtle, fragrant note that pairs beautifully with the fruit.

→ How do I keep muffins moist?

Using sour cream in the batter ensures a moist, tender crumb while preventing dryness from overbaking.

→ Is it necessary to use a streusel topping?

The streusel adds a buttery crunch, but you can skip it or top with sliced almonds for extra texture if you prefer.

→ Can I substitute vanilla for almond extract?

Yes, vanilla extract can be used if you prefer a more classic flavor or don’t have almond extract on hand.