Cherry Oat Muffins
Bursting with the natural sweetness of cherries and the wholesome goodness of oats, these Cherry Oat Muffins are the perfect blend of hearty and indulgent. Made with fresh or frozen cherries, warm cinnamon, and a touch of brown sugar, these fluffy, golden muffins strike a perfect balance between fruity and cozy flavors. Featuring old-fashioned rolled oats for texture and buttermilk for a tender crumb, this recipe comes together in just 15 minutes of prep time and is ideal for breakfast, brunch, or an on-the-go snack. Sprinkle with a little coarse sugar before baking for a delightful crunch, and enjoy these muffins warm or at room temperature. Quick, easy, and absolutely delicious, this recipe is a must-try for muffin lovers and a great way to elevate classic baked goods.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 0.5 cups granulated sugar
- 0.25 cups light brown sugar
- 0.75 cups buttermilk
- 0.25 cups unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups fresh or frozen pitted cherries, roughly chopped
- 2 tablespoons optional: coarse sugar for topping
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Mix well and set aside.
In a medium mixing bowl, whisk together the granulated sugar, brown sugar, buttermilk, melted butter, eggs, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix, as this can result in dense muffins.
Fold in the chopped cherries gently to distribute them evenly throughout the batter.
Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with coarse sugar for a crunchy topping.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the cherry oat muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 521 mg | 174% | |
| Sodium | 3060 mg | 133% | |
| Total Carbohydrate | 420.2 g | 153% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 216.3 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 430 mg | 33% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1470 mg | 31% | |
*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.
