Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 1 large egg
- ¼ cup unsalted butter, melted
- 1 cup fresh sweet cherries, pitted and halved
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with non-stick spray.
- Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Step 3: In a separate medium bowl, whisk together the milk, large egg, and melted unsalted butter until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are acceptable. Gently fold in the pitted and halved sweet cherries.
- Step 5: Divide the batter evenly among the 12 prepared muffin cups, filling each approximately two-thirds full.
- Step 6: Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let them cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Keep your muffins wonderfully fresh for up to 3 days by storing them in an airtight container at room temperature, or freeze them for longer enjoyment, thawing gently when a craving strikes.
- For a warm, comforting treat, gently reheat muffins in the microwave for 15-20 seconds, or for a crispy top and soft interior, warm them in a 300°F (150°C) oven for about 5 minutes.
- These sweet cherry delights are perfect on their own, but for an extra special touch, serve them with a dollop of whipped cream or a small scoop of vanilla bean ice cream.
- Remember the key to tender muffins: mix the batter only until just combined; overmixing develops gluten and can lead to a tough texture, so a few lumps are actually a good sign!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American