Go Back
Tangy Sour Cherry Muffins
Faiza Shabir

Tangy Sour Cherry Muffins

These tangy sour cherry muffins are soft, fluffy, and bursting with bright cherry flavor. The natural tartness of sour cherries balances perfectly with the lightly sweet muffin base. They’re a delightful treat for breakfast, brunch, or an afternoon snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup unsalted butter melted
  • 2 large eggs
  • ½ cup milk
  • 1 tsp vanilla extract
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 1 cup sour cherries pitted

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl whisk flour, baking powder, and salt.
  3. In another bowl mix melted butter and sugar until smooth.
  4. Add eggs one at a time and mix well.
  5. Stir in milk and vanilla extract.
  6. Gradually mix in the dry ingredients until just combined.
  7. Fold in sour cherries gently.
  8. Fill muffin cups about ¾ full with batter.
  9. Bake for 18–20 minutes until the tops turn golden and a toothpick comes out clean.
  10. Let muffins cool before serving.

Notes

  • Toss cherries lightly in flour to prevent sinking in the batter.
  • Add a streusel topping for extra sweetness and crunch.
  • Use frozen sour cherries if fresh ones are unavailable.
  • Store muffins in an airtight container for up to 3 days.

❤️ DID YOU MAKE THIS EASY RECIPE?

If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-):