Michigan Cherry Muffins
Elevate your breakfast game with these irresistible Michigan Cherry Muffins, a delightful homage to the tart cherries that make the Great Lakes region famous. Perfectly moist and fluffy, these muffins combine the subtle sweetness of vanilla and almond extracts with the tangy brightness of dried Michigan tart cherries. A light dusting of coarse sugar on top adds an irresistible crunch to each bite. Easy to make in just 15 minutes of prep and 20 minutes of baking, they’re a quick and satisfying treat for any time of day. Whether served warm with butter or enjoyed as an on-the-go snack, these cherry-studded muffins are a must-try for anyone craving a taste of Michigan’s finest flavors!
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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
- 0.75 cups whole milk
- 0.5 cups unsalted butter, melted and slightly cooled
- 2 pieces large eggs
- 1 teaspoons almond extract
- 1 teaspoons vanilla extract
- 1 cups dried Michigan tart cherries
- 1 tablespoons all-purpose flour for coating cherries
- 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, and salt.
In a separate bowl, whisk together the milk, melted butter, eggs, almond extract, and vanilla extract until fully combined.
Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine.
In a small bowl, toss the dried Michigan tart cherries with 1 tablespoon of all-purpose flour to prevent them from sinking in the batter.
Gently fold the floured cherries into the muffin batter with a spatula, ensuring even distribution.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with coarse sugar for extra crunch.
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 allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1711 mg | 74% | |
| Total Carbohydrate | 511.7 g | 186% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 293.3 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 380 mg | 29% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1312 mg | 28% | |
*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.
