Fresh cherry muffins

    40 min

    This is a quick and easy recipe for kid-friendly cherry muffins with a fragrant hint of almond extract.

    36 people made this

    Makes: 12 muffins

    • 200g plain flour
    • 150g caster sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 80ml vegetable oil
    • 80ml milk
    • 1 egg
    • 1/2 teaspoon almond extract
    • 150g fresh pitted and quartered sweet cherries
    • 1 tablespoon caster sugar for sprinkling

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 5. Line a muffin tin with paper cases.
    2. Mix flour, 150g caster sugar, baking powder and salt together in a bowl.
    3. Whisk oil, milk, egg and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the muffin batter.
    4. Spoon batter into the muffin cases, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
    5. Bake muffins in the preheated oven until a skewer inserted into the centre comes out clean, about 20 minutes. Transfer to a wire rack to cool.

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    Reviews in English (30)


    8-4-2016 ~Whoa, talk about a flavor punch of fresh cherries – this is it! And to coin a tired expression, these muffins are just “bursting with cherries.” Other than substituting vanilla for the almond extract (I wanted to taste pure fresh cherry flavor) I prepared these as written and would do so again. These are quick and easy to mix up and get in the pan and a trusty muffin/cookie scoop helps that along. I’ve found that the size of muffin tins varies, so it’s always a good idea to start baking these a few minutes under what the recipe directs and add more time as necessary. In my case, I got 10 beautiful, plump and perky muffins that baked in 19 minutes. These muffins will make you wish cherries were in season all year. (Even tho’ pitting them is kind of a pain in the neck I could do without)  -  04 Aug 2016  (Review from Allrecipes US | Canada)


    If you use a large cookie scoop, this recipe makes exactly 12 perfectly sized muffins. Also, the batter is thick enough that the fruit remains suspended in the batter and doesn’t sink to the bottom. No flouring of the fruit is necessary. I always sprinkle the sugar on the muffins right after they come out of the oven so the sugar doesn’t melt into the batter. The end result is a fruity, delicious muffin that everyone will love.  -  22 Jul 2016  (Review from Allrecipes US | Canada)


    I used a cup of jarred sour cherries that I'd been trying to figure out what to do with for a year now. These were AMAZING. I used the measurements as is, minus the extra sprinkling of sugar (because I forgot...). Can't wait to make these again. Thanks for a great recipe!!  -  03 Feb 2019  (Review from Allrecipes US | Canada)