Sour Cherry Muffins

Sour Cherry Muffins

Next time you’re in search of a delicious sour cherry recipe look no further than these sour cherry muffins. Perfect for breakfast, these muffins will having you loving cherry season!

I’m still working my way through my freezer full of Door County Cherriesย which is A-Ok by me, because I get to make delicious muffins like these sour cherry muffins! Remember when I said that the Blueberry Cherry Muffins made with Greek Yogurt were the Best Muffins Ever?

Well these delicious muffins will need to share the spot for title of BEST MUFFINS EVER, because they were THAT GOOD! And if I’m capitalizing and underlining words, that’s the same as me telling you how amazing they are, right?

Sour cherries have a wonderful tart flavor that is second to none. One could use fresh or frozen cherries for this recipe (I’ve used both with the same great results.) I like topping the muffins with a little sanding sugar (I like to use a sanding sugar like this one) because it makes for a delicious sweet and slightly crunchy finish.

Sour Cherry Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 18
Ingredients
  • 2 Cups Sour Cherries (fresh cherries, pitted and cleaned)
  • 2 Cups Flour
  • 1 Cup Sugar
  • ¾ Cup Reduced Fat Buttermilk
  • ¼ Cup Water
  • ⅔ Cup Canola Oil
  • Zest of 1 lemon
  • 1 Egg
  • 1 tsp Baking Powder
  • 2 Tbs Sanding Sugar for topping (optional)
Instructions
  1. Preheat oven to 350 and line muffin pan(s) with liners (the batter makes 18 muffins). In a bowl mix together Buttermilk, water, canola oil and egg. Mix well, next add the lemon zest, flour, sugar, and baking powder and stir until well incorporated. Lastly fold in the cherries. Spoon into prepared muffin cups about ¾ full and sprinkle a little sanding sugar on top of the batter. Bake for 25 minutes or until a tooth pick comes out clean. Let rest for a few minutes, and then transfer to a wire cooling wrack. Enjoy!

The muffins are marbled with cherry goodnessย Sour-Cherry-Muffins

Subscribe to the Sweet Phi Newsletter

Join my mailing list to receive a free copy of my eCookbook and stay up to date with the latest on the Sweet Phi blog!

You have Successfully Subscribed!

Showing 30 comments
  • diaryofamadmama
    Reply

    These look delicious! I’m attempting to make them right now, but what temperature should I preheat the oven to? Thanks!
    ~Jen

    http://diaryofamadmama.wordpress.com

    • Sweetphi
      Reply

      Thanks for the comment, I can’t believe I forgot to write 350 degrees!! Thanks for pointing that out! Oven should be preheated to 350.

  • The MadMama
    Reply

    Oh, no problem! I’m glad that I happened to cook them at 350! ๐Ÿ˜‰ They turned out amazingly well! I did 6 of them as – is, 6 of them I added shaved chocolate to the batter and the other 6 I added walnuts and chocolate and they are all delicious! ๐Ÿ™‚

    • Sweetphi
      Reply

      Wow, those combinations you did sound amazing! I’ll have to do that next time I make these – which will be soon- because they are just so yummy! Thanks for letting me know how it all went!

      • diaryofamadmama
        Reply

        You’re very welcome! ๐Ÿ™‚ Thanks again for sharing such a yummy recipe! I found it on Pinterest. I had a bag of frozen cherries that wasn’t full enough for a cherry pie and I thought muffins sounded good, so I searched “cherry muffins” and scrolled through until I saw your pin. Your picture looked much yummier than all the other ones on there, so that’s how I found your blog! ๐Ÿ˜‰
        Don’t you just love Pinterest?

  • Shel
    Reply

    Can you use regular milk instead of buttermilk, and butter instead of oil?

    • Sweetphi
      Reply

      I use milk with a dash of lemon juice in place of buttermilk. I have also used butter instead of oil, they may come out a little denser with butter instead of oil, but still delicious ๐Ÿ™‚

  • Tammy
    Reply

    These were the best sour cherry muffins ever! Thank you so much for an absolutely delicious recipe. Your recipe was very easy to follow and the muffins turned out awesome! I am looking forward to trying some of your other recipes as well. Thank you! Tammy

    • Sweetphi
      Reply

      Tammy! THANK YOU for that super sweet comment, totally made my day! So glad you like these – they’re definitely a favorite in my house too ๐Ÿ˜‰ But thank you from the bottom of my heart for that sweet comment!

    • Lisa
      Reply

      My husband and mom LOVED these muffins. Made a batch last Friday…making another one today. I added slivered almonds to mine. Thank you for the recipe. We have two beautiful sour cherry trees in our new backyard so I have a great recipe for them now. For my kids I think I will have to leave out the cherries and I know they will love the taste. great muffins

      • Sweetphi
        Reply

        Your comment totally made my day Lisa! I love hearing feedback, so thank you for coming back and sharing how these turned out for you. I love that you added slivered almonds! I love almond flavors and have occasionally added a few drops of almond extract (it goes really well with the cherries) and so I can see adding slivered almonds having a similarly amazing taste in the muffins, I’m definitely going to try adding them next time I made these! Thanks again for your comment!

        • Lisa
          Reply

          And….making yet another batch today!! ๐Ÿ™‚

          • Sweetphi

            Awe, thank you SO MUCH for coming back and letting me know, truly appreciate that and glad you like the recipe!

  • Eileen
    Reply

    Just made these. They were SUPERB!!

    • Sweetphi
      Reply

      YAY! So glad you loved them, thank you SO much for coming back and telling me how you liked them!

  • Nancy
    Reply

    Are you sure about the 2/3 cups oil and only 1 tsp of baking pwd?

    • Sweetphi
      Reply

      I just made a batch of these last week and they came out great! If you’re used to adding more or would like to, feel free to add a little more baking powder ๐Ÿ™‚

  • Gwenn
    Reply

    Could I substitute plain Greek yogurt with a splash of vanilla instead of the vanilla yogurt? These look so good, chocolate with tart cherries is a favorite combination of mine.

    • Gwenn
      Reply

      Darn it, I meant to post this question under the chocolate cherry muffin recipe.

    • Sweetphi
      Reply

      You could certainly try that substitution, but the flavors would be different, I think they would end up being more tart and dense because of the Greek yogurt. Let me know how they turn out for you ๐Ÿ™‚

  • Thommi
    Reply

    Hi there. I was wondering where you find sour cherries? I have not been able tidied them in the Milwaukee area and I really want to try these. I also have a recipe that calls for dried sour cherries and have had no luck finding them either. Any help would be GREATLY appreciated Thanks so much!!

  • Mary
    Reply

    Would I be able to make this in a loaf pan, rather than muffin tins? If so what size pan would you suggest?

    • Sweetphi
      Reply

      I have not tried it in a loaf pan, but I totally think it would work ๐Ÿ™‚ I think a standard loaf pan would work ๐Ÿ™‚

  • Judy
    Reply

    I’m so glad someone else likes cherries! I have whole frozen cherries that I love on yogurt but I’m going to try making your Sour Chery Muffins because
    They look so good. I just hope the frozen cherries don’t color the batter…I like the look of your muffins just the way they are. I love quick breads because they stay fresher longer than muffins so I may try baking mine in a loaf pan. Thanks for a cherry recipe though…they are hard to find:)

    • Sweetphi
      Reply

      I looooove cherries, and am so glad you found my recipe ๐Ÿ™‚ And even if your batter colored, it would be a pretty pink, right ๐Ÿ™‚ Hope you love these muffins as much as I do.

  • Janet Lopez
    Reply

    I love cherries & your muffins look delicious. I have two questions. My local grocery stores get yummy bing cherries in the spring but not sour cherries. My preference is to use fresh ingredients whenever possible. Not knowing how sweet or tart your muffins are I’m not sure how to adjust the amount of sugar that should be used. Do you have a suggestion?

    Next, I would like to know why you use water? As Alton Brown has frequently said “water doesn’t bring any flavor to the party.” Please know that I ask the question in the pursuit of knowledge not as a criticism. My instinct would be to use 1 cup of buttermilk rather than 3/4 cup buttermilk & 1/4 cup water. I assume you have a reason & would appreciate you enlightening me.

    Thank you
    Janet L.

    • Sweetphi
      Reply

      Hi Janet,
      You could definitely use fresh bing cherries, no adjustments needed. In case you want to try it with sour cherries, they do sell them in the frozen fruit aisle at the grocery store.
      In terms of the water, I find it gives the muffins a little lighter and fluffier texture, but definitely feel free to use all buttermilk instead if you’re more comfortable with that ๐Ÿ™‚
      Thank you for your comment,
      Phi

  • Sparkey
    Reply

    My muffin pan only holds 12 muffins

    • Sweetphi
      Reply

      You could either use 2 muffin pans or make a batch and then when the 12 are cooling make the remaining 6

Leave a Comment