Cherry Muffins

Recipe adapted from Mrs.Parker II from

When cherries season comes, I get so excited! Besides eating them as they naturally are, I love to add them in cookies, pies, and muffins. This muffin recipe is a hit with my family and I.


  • 3/4 c. white granulated sugar
  • 1 1/2 c. all purpose unbleached flour
  • 1/2 tsp. salt
  • 2 tsp baking powder
  • 1/3 c. vegetable oil
  • 1/3 c. milk
  • 1 egg- beaten
  • 1/2 tsp. almond extract (necessary!)
  • 1 TBSP white granulated sugar
  • 1 c. pitted/quartered cherries


  1. Preheat oven to 400 degrees. Line a muffin pan with silicone/paper liners.
  2. Pit/chop 1 c. cherries. (the tedious part of this recipe if you don’t have a cherry pitter.)
  3. Mix the 3/4 c. sugar, flour, salt, and baking powder in a bowl.
  4. In a small bowl, whisk the vegetable oil, milk, egg, and almond extract.
  5. Pour the wet ingredients into the bowl with the dry ingredients and combine.
  6. Fold the cherries into the batter.
  7. Fill muffin tins 2/3 full of the batter. Sprinkle the last remaining 1 TBSP granulated white sugar on top.
  8. Bake for 20 minutes. Test muffin with a toothpick until the toothpick comes out clean.
  9. Let muffins cool on a wire rack.

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