Cherries and Cream Muffins
Indulge in the irresistible sweetness of homemade Cherries and Cream Muffins, a delightful treat that's perfect for breakfast or an anytime snack. Bursting with the natural juiciness of fresh, pitted cherries and balanced by a luxurious blend of heavy cream and melted butter, these muffins are incredibly moist and flavorful. With a tender crumb and a hint of vanilla, they capture the essence of classic comfort food while showcasing a fruity twist. Ready in just 35 minutes, this easy muffin recipe combines simple pantry staples with seasonal cherries for a bakery-style treat you can whip up at home. Serve them fresh from the oven with a dusting of powdered sugar for an enchanting finishing touch. Ideal for brunch spreads, coffee breaks, or a make-ahead snack, these Cherries and Cream Muffins are sure to steal the show!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted and cooled
- 0.5 cups Heavy cream
- 0.25 cups Whole milk
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh cherries, pitted and chopped
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, whisk the melted butter, heavy cream, milk, eggs, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should still be slightly lumpy.
Fold the chopped cherries into the batter, distributing them evenly throughout.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
If desired, dust the tops with powdered sugar before serving.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 148 mg | 6% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 16.5 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
