Cherry Yogurt Muffins
Soft, fruity, and delightfully moist, these Cherry Yogurt Muffins are a breakfast dream or a perfect anytime snack. Made with tangy Greek yogurt and bursting with sweet, juicy cherries in every bite, this recipe strikes the ideal balance between wholesome and indulgent. With just 15 minutes of prep time and a quick bake, these muffins come together effortlessly, making them perfect for busy mornings or last-minute treats. The optional sprinkle of coarse sugar on top adds a golden, slightly crunchy finish, elevating the texture and sweetness. Whether you use fresh or frozen cherries, these muffins are a versatile year-round treat that’s sure to become a family favorite. Serve them warm or at room temperature for a satisfying snack that pairs beautifully with coffee or tea!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup plain Greek yogurt
- 0.5 cup whole milk
- 0.33 cup vegetable oil
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1.5 cups fresh or frozen cherries (pitted and halved)
- 2 tablespoons coarse 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 the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the plain Greek yogurt, whole milk, vegetable oil, egg, and vanilla extract until smooth and well combined.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the pitted and halved cherries, ensuring they're evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. If desired, sprinkle coarse sugar on top of each muffin for added texture and sweetness.
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 muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Cherry Yogurt Muffins with a cup of coffee, tea, or as a grab-and-go snack!
Nutrition Facts
Calories |
2635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 44.7 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 417.2 g | 152% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 221.9 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 524 mg | 40% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1396 mg | 30% | |
*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.
