I made these cherry muffins one summer when I had an abundance of fresh cherries. My kids look forward to making them every summer now — they never last long!
Preparation Details
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 large egg
- ½ teaspoon almond extract
- 1 cup fresh pitted and quartered sweet cherries
- 1 tablespoon white sugar
Steps
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
- Whisk oil, milk, egg, and almond extract together in a small bowl; pour into flour mixture and gently stir until incorporated. Fold in cherries. Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle remaining sugar over top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
