Fruity cherry muffins recipe for really delicious light and are simply homemade quickly. Muffins without yeast are mixed directly and put into the baking dish for baking. So you quickly have a small fruity cake with cherries for guests for coffee. Cherry muffins with buttermilk also taste very good combined in the batter with nuts, chocolate or lemon.
Ingredients for delicious cherry muffins recipe
- 150g liquid butter or margarine
- 3 eggs
- 330ml (=352,5g) buttermilk
- 270g cane sugar
- 525g flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 350g cherries
The amount of cherries always depends a bit on how fruity you want the muffins to be. I use about 10 cherries per muffin. Sometimes I also add chocolate drops to the batter – both dark chocolate and white chocolate goes very well with it. The muffins become a little more intense in taste and a little more wintry.
The muffins become more summery with coconut flakes or some lemon. To wholemeal muffins fit very well different nuts to the cherries. If you want to please children, take colorful chocolate lentils to the cherries.
Instructions for light cherry muffins
- First, preheat the oven to 200° degrees top/bottom heat.
- Now mix the liquid butter or margarine, eggs and buttermilk in a food processor until creamy.
- Gradually add the baking powder, baking soda, sugar and flour, while the food processor turns slowly. The juicier you would like the muffins to be, the shorter the mixing time should be.
- Drain a jar of sour cherries and mix into the batter. Alternatively, fill the pan first and then gently mix in the cherries with a fork.
- Then line the muffin baking pan with muffin baking paper and fill to ⅔ full.
- Now bake the muffins at 200° degrees top/bottom heat for 25 minutes. Depending on how many baking dishes you have, repeat the process with filling and baking.
- Lift the finished muffins out of the baking pan as soon as possible and let them cool on a cooling rack. Serve the muffins either with the baking paper in place or carefully remove it.
Cherries taste best freshly picked from the cherry tree in the summer…
Cherries, strawberries and raspberries are for me the fruitiest fruits you can use for baking. It comes directly good summer mood when you see a cherry pie or strawberry cake. Today I show you my little alternative for summer fun in the form of my cherry muffins.
Cherry muffins quickly homemade
Juicy and fluffy cherry muffins with buttermilk taste fruity and delicious. Similar to my raspberry muffins or blueberry muffins, muffins lend themselves very well to small fruits. The buttermilk gives the muffins a hint of tartness that is deliciously fresh with the different fruits. Cherries in muffins have a great flavor.
It is always best to make or bake muffins yourself. It’s absolutely fresh and you can always adjust the recipe a bit to your own preferences. For example, the longer you work the flour into the batter, the airier the muffins will be, but then they will also contain more gluten. Of course, you can also bake the recipe with other flour varieties. Cherries even taste good with whole wheat flour.
Ingredients for cherry muffins
You can also bake the cherry muffins with fresh cherries. Before adding them to the batter, you should wash and pit the cherries. The volume with fresh cherries will be a little different.
For me, these little cakes taste just perfect and always remind me a lot of my stays in the USA. There it was always a tradition for me to stop for coffee and muffins after a long exploration of the sightseeing.
Cherry muffins recipe – fruity, fluffy muffins bake – quick and easy
- 1 stand mixer
- 1 large muffin tin
- 16 muffins liners
- 1 baking tray
- 1 piping bag
- 150 g margarine vegetable (e.g., sunflower) (soft/fluid)
- 3 eggs
- 330 ml buttermilk
- 270 g cane sugar
- 525 g cake flour
- 3 tsp baking powder
- 1 tsp baking soda
- 350 g cherries
- Preheat oven to 200 °C.
- Mix liquid butter, eggs and buttermilk until creamy.150 g margarine vegetable (e.g., sunflower), 3 eggs, 330 ml buttermilk
- Add baking powder, baking soda, sugar and flour while stirring slowly and mix briefly.270 g cane sugar, 3 tsp baking powder, 1 tsp baking soda, 525 g cake flour
- Wash and pit fresh cherries or drain a jar of sour cherries and mix into the batter. (Alternatively, you can fill the mold first and then mix in the cherries with a fork).350 g cherries
- Line baking pan with muffin baking paper and carefully fill with a spoon to ⅔ full.
- Now bake the muffins at 200 °C for 25 minutes. Start 25 minutes timer here
- Lift muffins out of baking pan as soon as you can and let cool on a cooling rack.
Feel free to try our cherry muffins for yourself and tell us how you liked them. We like them best with a little powdered sugar dusted on top and sometimes even with a dollop of whipped cream. If you want to give the muffins a special topping, you can also like a few sprinkles still give before baking on the muffins.