Cherry Muffins with Crunchy Topping

I love grab-and-go breakfasts. For me, muffins totally count as breakfast as long as they have fruit in them! These cherry muffins can be used as a quick make-ahead breakfast or after-school snack.

It’s best to make these muffins when cherries are in season. We go for road trips each summer to British Columbia, Canada and they have the most delicious cherries sold at roadside stands. We usually come home with several bags of them. Muffins make good healthy school snacks. I prefer to send the kids homemade granola bars, corn dog mini muffins, English muffin pizzas, or other homemade snacks in their school lunch than store-bought ones. That way, I know exactly what ingredients they’re eating.

Cherry Muffins Recipe:

Ingredients:

• 1 1/2 cups flour
• 3/4 cups white sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 1/3 cup oil (canola or olive)
• 1/3 cup milk
• 1 egg
• 1 cup fresh cherries, pitted and chopped
• 2 Tbsp. white sugar

Directions:

1. Preheat oven to 400°,
2. Line a muffin pan with cupcake liners.
3. Stir together the flour, the first amount of sugar, baking powder, and salt until well combined.
4. Add in the oil, milk, and egg. Stir together until well combined. Don’t worry about the occasional lump or small dry patch if it looks mostly combined.
5. Gently fold in the cherries. Scoop the dough into cupcake liners until they are 2/3 of the way full.
6. Sprinkle 1/2 tsp. of sugar on top of each muffin for a crunchy topping.
7. Bake the muffins for 20-24 minutes until golden brown and an inserted toothpick comes out clean.

Note: You can substitute almond or soy milk for the milk in this recipe, so they can be made dairy-free.

This recipe doubles well. The cherry muffins can be frozen in large resealable freezer bags and taken out to eat when needed. Ensure that you seal the bag well each time and take out as much air as you can to prevent freezer burn.

Pro tip: If you don’t want any streaks of color in the muffin batter, coat the cherries in a dusting of flour before folding them in.

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Cherry Muffins with Crispy Topping

Course: Dessert

Keyword: cherry, muffins

Servings: 12

Calories: 180 kcal

Ingredients

• 1 1/2 cups flour
• 3/4 cups white sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 1/3 cup oil canola or olive
• 1/3 cup milk
• 1 egg
• 1 cup fresh cherries pitted and chopped
• 2 Tbsp. white sugar

Instructions

1. Preheat oven to 400°,
2. Line a muffin pan with cupcake liners.

3. Stir together the flour, the first amount of sugar, baking powder and salt until well combined.

4. Add in the oil, milk and egg. Stir together until well combined. Don't worry about the occasional lump or small dry patch if it looks mostly combined.

5. Gently fold in the cherries. Scoop the dough into cupcake liners until they are 2/3 of the way full.

6. Sprinkle 1/2 tsp. of sugar on top of each muffin for a crunchy topping.

7. Bake the muffins for 20-24 minutes until golden brown and an inserted toothpick comes out clean.

Recipe Notes

You can substitute almond or soy milk for the milk in this recipe, so they can be made dairy-free.

You’ll love these tasty dessert recipes:

Caramel Stuffed White Chocolate Chip CookiesEasy Chocolate Chip CookiesMake Ahead Granola Bars