I’m beginning to see cherries in the market and my Cherry Vanilla Muffins would be a delicious way to incorporate them into your daily meals.
After gorging myself on cherries every night for the past few days, I finally decided to bake something while I still had a few on hand. I didn’t want to make anything too decadent or sweet today so I turned to muffins, or as I like to think of them “almost cupcakes”
I have a good go-to recipe for muffins, which has seen quite a few variations over the years and has yet to fail me. The muffins were perfect, a delightful crumb, not too sweet with just a little bit of crunch on the exterior.
Feel free to change them up a bit, but the base recipe is a keeper and should be filed away for further use.
I hope you enjoy these as much as we did!
These little muffins truly are a wonderful treat, they freeze well and can provide a much better start to your day than some store-made over-processed version. If you don’t have cherries try peaches, nectarines, or berries…..just try them.
One thing I do is measure out all my dry ingredients and have a few sets made up in zip-lock bags ready to go. That way when I stumble out of bed, it’s not such a chore to make the muffins and have them ready for breakfast by the time my wife gets up. If you have fruit to prep do it the night before too!
More Muffin Recipes You’ll Love!
Cherry Vanilla Muffins
Ingredients
- 1 ½ cup all purpose flour
- ½ cup sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup low fat Greek yogurt
- ½ cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla powder or pure vanilla extract
- 1 lemon zest and a good squeeze of juice grated
- 2 cups sweet cherries pitted and cut in half fresh or frozen
- ½ cup granola for topping
Instructions
- Mix all your dry ingredients together in one bowl (including Vanilla Powder)
- Lightly beat the eggs and add in the Greek Yogurt, oil, lemon zest, and juice from the lemon. Mix all these ingredients until well blended.
- Add wet mixture to dry mixture and mix just enough to blend.
- Fold in the Cherries into the muffin mix. (donot over mix; it will make the muffins tough)
- Sprinkle the tops with granola.
- Bake for 25-30minutes at 350 degrees until the tops are golden brown.
- This will yield 6 large muffins or 12 small muffins
Laura says
Thank you for your muffin recipes! I have made the black and white and am going to try the cherry vanilla next. I bake for my sunday school class and for a coffee shop. The basic muffin recipe will be the most useful for seasonal fruits.
Chef Dennis Littley says
it really is a good basic recipe that’s very easily adaptable, have fun!!
Martha Pierson says
I made these wonderful muffins today!! Pretty much followed your recipe but added more lemon juice and cut the cherries in quarters for smaller pieces…i will continue to look at your recipes… thanks!!
Donna Green says
Fantastic Dennis!
I used coconut yoghurt instead of dairy.
These are the best I’ve made and I’ve been cooking a long time.
Thank you 😃
Charlotte Andrew says
Your tirimisu is to die for! Can’t wait to try these! Can I use full fat sour cream instead of yogurt? Tia
Chef Dennis Littley says
hi Charlotte
You certainly can replace the yogurt with full-fat sour cream! Enjoy