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Pieces of cherry muffins on a plate.

Cherry Muffins Recipe

April Freeman
Loaded with all kinds of beneficial nutrition, cherries are a wonderful fruit that adds gorgeous color and delicious flavor to your table. This recipe for cherry muffins will be a cheerful addition to your breakfast table or a wonderful contribution to a holiday brunch. Featuring tart cherries, Greek yogurt, and a streusel topping, these muffins are loaded with great taste sensations.
Prep Time 15 mins
Baking Time 18 mins
Total Time 33 mins
Cuisine American
Servings 12 Servings


  • 12-Muffin Baking Pan
  • Small bowl
  • Large bowl
  • Spatula
  • Spoon


Muffin Ingredients

  • 1 3/4 cups Flour
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • 1/2 cup Sugar
  • 1 pc Egg
  • 6 ounces Greek Yogurt Vanilla or Cherry flavored If you use plain yogurt, add an extra two tablespoons of sugar to the batter
  • 1/2 cup Vegetable Oil
  • 1/2 cup Milk
  • 1/2 teaspoon Vanilla Extract
  • 1 1/2 cups Frozen Tart Cherries slightly thawed and coarsely chopped

Streusel Topping Ingredients

  • 1/4 cup Flour
  • 1/4 cup Sugar
  • 1 dash Cinnamon
  • 3 tbsp Butter


  • Preheat the oven to 400 degrees.
  • Grease a 12 muffin and cupcake pan with cooking spray or add a teaspoon of cooking oil to each one. Alternately, you can line them with cupcake wrappers.
  • First, you will create the streusel mixture. In a small bowl, microwave the butter for about ten seconds until it is very soft.
  • Add the flour, sugar, and cinnamon, using a fork to combine them until the mixture is dry and crumbly and all the butter is incorporated. Set the streusel topping aside.
    The streusel toppings is mixed in a separate bowl.
  • In a large bowl, mix together the flour, baking powder, salt, and baking soda. Add the cherries and toss them with the dry ingredients to coat.
  • Add the sugar and stir to combine. In a smaller bowl, beat the egg and then add in the yogurt, vegetable oil, and milk. Stir in the vanilla.
  • Using a spatula, stir the wet ingredients into the flour mixture. Stir just until the dry ingredients are moistened. Do not over mix the muffin batter or your muffins will be tough.
    The muffins are assembled on the muffin tray.
  • Spoon the batter evenly among the prepared muffin cups. Top each muffin with a small spoonful of the streusel topping, evenly distributing it. Bake the muffins for about 18 to 20 minutes or until the center of the muffins spring up when lightly touched.
  • Remove the muffins from the oven and let them cool for about 5 minutes before removing them from the pan. These muffins are best served when slightly warm, but they are not bad when cool either.


The modern version of a muffin could not be made until the late 1700s when a chemical called pearlash was discovered and then manufactured. Pearlash is potassium carbonate which reacts with moisture in a recipe to create carbon dioxide bubbles, which helped quick bread rise. Around 1840, bakers began to switch to saleratus in their quick bread, a chemical we now know as baking soda.
These learners allowed bakers to create light and fluffy recipes without depending on yeast. Yeast is good for certain bread recipes, but with its longer rising time,  yeast could be inconvenient when a baker wanted to quickly create a bread or a treat. Saleratus opened the door for new kinds of cakes and bread varieties. One of these varieties was the muffin.
Another innovation that helped to create the muffin is the cupcake pan. Muffins are more of a batter than a dough and they can’t keep their shape without the support of the cupcake pan. Bakers have made small individual cakes for a long time, usually baked in miniature cake pans or mugs, but the modern cupcake pan was not commonly available until the early 1900s.
Our recipe for cherry muffins will be an excellent addition to your culinary repertoire. The use of Greek yogurt will help the muffins stay nice and moist after baking by adding additional fat to the batter. Also, the acid of the yogurt can react with the leaveners to give an extra boost to the leavening. We topped our muffins with a streusel topping to include a delightful crunch to the muffin and increase its visual appeal. Of course, you can leave out the streusel topping if you prefer, or to really add some crunch to the muffins, add a couple of tablespoons of chopped nuts to the streusel ingredients before you bake the muffins.
Our muffins are best served slightly warm, but they also taste great when they are served at room temperature.
Keyword Breakfast, Cherry Muffins, Recipe

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