Irresistibly Tangy Sour Cherry Muffins Recipe for Breakfast Joy

Sweet summer memories bloom when a perfectly crafted sour cherry muffin emerges from your kitchen.

Memories of grandma’s orchard dance through each tender crumb.

Plump cherries nestled in soft, golden batter promise delightful surprises with every bite.

Seasonal fruit brings magic to simple breakfast treats.

Rich butter and bright fruit create a harmonious balance that speaks directly to your senses.

Baking these muffins fills your home with warmth and irresistible aromas.

Whip up this delectable recipe and watch smiles spread across eager faces.

Sour Cherry Muffins Full Of Tart Brightness

• Savor Quick Comfort: These sour cherry muffins deliver delightful homemade goodness in under 45 minutes, perfect for busy home bakers wanting a speedy treat.
• Burst with Flavor Surprise: The hidden cherry filling creates a delicious center that transforms ordinary muffins into an exciting gourmet experience, making each bite a delightful adventure.
• Family-Friendly Breakfast Delight: Simple ingredients and straightforward instructions mean kids can help prepare these muffins, turning breakfast into a fun, interactive family moment that everyone will enjoy.
• Versatile Meal Companion: Whether served as a morning breakfast, afternoon snack, or casual dessert, these muffins complement multiple occasions and suit different taste preferences with their balanced sweet-tart profile.

What Goes Into Sour Cherry Muffins

• All-Purpose Flour: Provides the base structure for the muffins, creating a tender and soft texture.
• Granulated Sugar: Adds sweetness and helps in achieving a golden-brown color.
• Baking Powder, Baking Soda: Leavening agents that help the muffins rise and become light and fluffy.
• Salt: Enhances the overall flavor and balances the sweetness.

• Unsalted Butter: Adds richness and moisture to the muffins, melted and cooled for easy mixing.
• Eggs: Bind the ingredients together and provide structure to the muffins.
• Buttermilk: Adds tanginess and helps create a tender crumb with its acidic properties.
• Vanilla Extract: Brings a warm, sweet flavor that complements the sour cherries.

• Sour Cherries: Provide a tart and juicy burst of flavor, adding brightness to the sweet muffins.

Sour Cherry Muffins Cooking Method

Step 1: Create Muffin Base

Warm up your oven to 375°F.

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt

• Melted butter
• Eggs
• Buttermilk
• Vanilla extract

Gently fold the wet ingredients into the dry ingredients until just combined.

Avoid overmixing to keep the muffins tender and fluffy.

Step 2: Prepare Sour Cherry Filling

• Sour cherries
• Sugar
• Lemon juice
• Cornstarch

Cook the mixture over medium heat, stirring constantly until it thickens and becomes syrupy.

Remove from heat and let it cool down completely.

Step 3: Assemble and Bake Muffins

Line a muffin tin with paper liners or grease with butter.

Spoon a layer of batter into each cup, filling about a third of the way.

Add a generous dollop of cherry filling in the center.

Top with another layer of batter, covering the cherry filling completely.

Slide the muffin tin into the preheated oven and bake for 20-25 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Let the muffins cool on a wire rack before enjoying their burst of fruity goodness.

Handy Tips for Sour Cherry Muffins

• Stir muffin batter gently and minimally to keep the texture light and fluffy, avoiding tough, dense muffins.
• Swirl cherry filling through the batter or create a pocket in the center for even, balanced flavor in each bite.
• Reduce sugar in the batter if using very sweet cherries, or add a touch more if cherries are extremely tart.
• Sprinkle sliced almonds or coarse sugar on top before baking for a delightful crunch and extra visual appeal.
• Substitute gluten-free flour and dairy-free alternatives to make the muffins suitable for different dietary restrictions.

Sour Cherry Muffins – Store Without Losing Softness

• Store cooled muffins in an airtight container in the refrigerator for up to 4 days. Keep them in a single layer to prevent crushing or sticking together.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months to maintain best flavor and texture.
• Warm muffins in the microwave for 15-20 seconds or in a preheated oven at 300°F for 5-7 minutes until heated through.
• Remove from freezer and let sit at room temperature for 30-45 minutes, or microwave on low power for 30-45 seconds until soft and warm.

Sides for Sour Cherry Muffins

• Pair with Creamy Vanilla Latte: Complement the tangy sour cherries with a smooth, rich vanilla latte that balances the muffin's sweetness and adds a luxurious coffee undertone.
• Serve with Whipped Lavender Honey Butter: Create a delicate spread that enhances the muffin's fruity flavor, adding a subtle floral note and creamy texture to each bite.
• Match with Chilled Prosecco: Elevate the breakfast or brunch experience with a crisp, light sparkling wine that cuts through the muffin's richness and highlights the sour cherry's brightness.
• Accompany with Fresh Mint Iced Tea: Refresh the palate with a cool, herbal drink that complements the muffin's sweet-tart profile and provides a light, cleansing contrast.

Sour Cherry Muffins Recipe Tasty Reimaginings

• Gluten-Free Cherry Muffins: Replace wheat flour with almond or gluten-free blend, ensuring a light and tender texture for those with gluten sensitivities.
• Vegan Cherry Delight: Swap eggs with flax eggs, use plant-based butter, and substitute buttermilk with almond milk to create a completely dairy-free and egg-free version.
• Low-Sugar Cherry Muffins: Reduce sugar content by using stevia or monk fruit sweetener, and opt for fresh cherries to minimize added sugars while maintaining natural sweetness.
• Protein-Packed Cherry Muffins: Incorporate protein powder into the batter and add chopped nuts for extra protein and crunch, perfect for fitness enthusiasts seeking a nutritious breakfast option.

FAQs

• Are sour cherries different from regular cherries?

Sour cherries have a tart, tangy flavor compared to sweet cherries. They’re smaller, softer, and perfect for baking because their intense flavor stands up well to sugar and other ingredients.

• Can I use frozen sour cherries instead of fresh?

Yes, frozen sour cherries work great in this recipe. Just thaw and drain them completely before cooking to prevent excess moisture in the filling.

• Why do I need to mix the wet and dry ingredients just until combined?

Overmixing can develop gluten, making muffins tough and dense. Gently mixing keeps the batter tender and ensures soft, fluffy muffins with a light texture.

• How do I know when the cherry filling is ready?

The filling is done when it thickens and becomes glossy, which usually takes about 3-5 minutes of constant stirring. It should coat the back of a spoon without immediately running off.

Sour Cherry Muffins Recipe

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• Total Time: 45 minutes
• Yield: 12 1x

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Description

Sour cherry muffins bring delightful European bakery charm straight to home kitchens with their sweet-tart flavor profile. Crumbly, golden batter studded with juicy cherries promises a perfect breakfast or afternoon treat you’ll savor with pure culinary pleasure.

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Ingredients

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Dry Ingredients:

• 2 cups (240 grams) all-purpose flour
• 1 cup (200 grams) granulated sugar
• 1 teaspoon (5 grams) baking powder
• 1/2 teaspoon (2.5 grams) baking soda
• 1/4 teaspoon (1.5 grams) salt

Wet Ingredients:

• 1/2 cup (113 grams) unsalted butter, melted and cooled
• 2 large eggs
• 1 cup (240 milliliters) buttermilk
• 1 teaspoon (5 milliliters) vanilla extract

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Instructions

1. Preheat the oven to 375°F and prepare a muffin tin with paper liners or cooking spray.
2. Sift together dry ingredients in a spacious mixing bowl, creating a uniform flour mixture with sugar, baking powder, baking soda, and salt.
3. Whisk wet ingredients separately, blending melted butter, eggs, buttermilk, and vanilla extract until smooth and well-incorporated.
4. Gently fold wet ingredients into dry ingredients, stirring minimally to prevent overmixing and maintain a tender muffin texture.
5. Create the sour cherry filling by combining cherries, sugar, lemon juice, and cornstarch in a small saucepan over medium heat.
6. Stir the cherry mixture continuously until it thickens and reaches a jam-like consistency, then remove from heat and allow to cool slightly.
7. Distribute half the muffin batter evenly among the prepared muffin cups, creating a base layer.
8. Spoon a dollop of cherry filling into the center of each muffin cup, ensuring even distribution.
9. Cover the cherry filling with remaining muffin batter, completely concealing the fruity center.
10. Bake in the preheated oven for 20-25 minutes, checking for golden-brown tops and inserting a toothpick to confirm doneness.
11. Remove muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Achieve tender muffins by gently folding wet and dry ingredients, avoiding overmixing which can create tough, dense textures.
• Prevent cherry filling from sinking by coating fresh or frozen cherries lightly in flour before adding to the batter, ensuring even distribution.
• Enhance flavor complexity by using tart morello cherries or adding a splash of almond extract to complement the fruit’s natural sweetness.
• Modify for dietary needs by substituting gluten-free flour blend, using dairy-free buttermilk alternative, or reducing sugar for a less sweet version.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 193
• Sugar: 8 g
• Sodium: 82 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 34 mg