Cherry Muffins Recipe with Cinnamon
If you’ve been craving something fruity, cozy, and easy to bake, this cherry muffins recipe is exactly the kind of treat you’ll want to bookmark. I’ve been making muffins for years, but there’s something special about the combination of juicy cherries and warm cinnamon that makes these feel both nostalgic and refreshing. They’re the kind of muffins you bake once and immediately know they’re going into your regular rotation.
I love that this recipe doesn’t ask for anything fussy or complicated. No fancy technique, no long prep time, no ingredients that require a special trip to the store. Just simple mixing bowls, real cherries, and a few basic pantry staples.
And the truth is, cherry muffins are underrated. Blueberry muffins get all the attention, lemon and poppy seed muffins always show up at brunch, and banana muffins are everywhere. But a good cherry muffins recipe? It hits that sweet spot between tart and sweet, soft and comforting, fruity and warm.
These muffins make sense in so many situations:
- A quick morning bake when you want the whole kitchen to smell amazing.
- A cozy weekend treat with coffee or tea.
- A snack to pack for work or school.
- A freezer-friendly option when you want something homemade ready at all times.
And of course, cherry season is always a good excuse to bake something beautiful. But the great thing is, this recipe works just as well with frozen cherries, so you can enjoy these muffins any month of the year.
Let me walk you through the details, the why, the how, and the little tips I’ve learned along the way.
Why I Love This Cherry Muffins Recipe
Every baker has that one recipe they keep returning to, and for me, this is one of those staples. There are a few reasons:
- The cherries stay incredibly juicy even after baking, giving every bite a burst of flavor.
- Cinnamon adds a warm, comforting note that makes these muffins feel like something between a summer treat and a cozy fall bake.
- The batter is easy to work with, which makes this recipe perfect for beginners or anyone who wants a no-stress bake.
- You can use fresh or frozen cherries, which means these muffins are doable all year long.
- They bake up golden on top and soft inside, the kind of texture I never get tired of.
These muffins remind me why “simple” recipes are often the best ones. No need to overthink them—just mix, fold, bake, and enjoy.
If you love fruity muffins in general, you might also enjoy my Lemon Blueberry Muffins recipe. You can find it here on Daily Appetizer:
Lemon Blueberry Muffins
And for a chocolatey treat on the easy side, I also recommend my Chocolate Puff Pastry Pinwheels:
Chocolate Puff Pastry Pinwheels Recipe
For another cozy, spiced bake, my Banana Bread Muffins with Ginger might be your next favorite:
Banana Bread Muffins with Ginger
Cherry Muffins Recipe with Cinnamon
Ingredients (12 muffins)
– 2 cups (250 g) all-purpose flour
– 3/4 cup (150 g) granulated sugar
– 2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 tsp ground cinnamon
– 2 large eggs
– 1/2 cup (120 g) plain yogurt or sour cream
– 1/4 cup (60 ml) milk
– 1/2 cup (100 ml) melted butter or neutral oil
– 1 tsp vanilla extract
– 1 1/2 cups (200 g) fresh or frozen cherries, pitted and halved
– 1 tsp lemon juice (optional but recommended)
Before you begin, preheat your oven and line a muffin tin—you’ll want everything ready once the batter comes together.
Step-by-Step Instructions
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
This recipe makes exactly 12 muffins with nice, full tops.
2. Mix all dry ingredients.
In a large bowl, whisk together:
– flour
– sugar
– baking powder
– baking soda
– salt
– cinnamon
This ensures your batter stays light and evenly mixed.
3. Whisk the wet ingredients.
In another bowl, lightly beat the eggs. Then whisk in the yogurt (or sour cream), milk, melted butter (or oil), vanilla, and lemon juice.
The mixture should look smooth and creamy.
4. Combine wet and dry ingredients.
Pour the wet ingredients into the dry mixture. Stir gently until the batter comes together.
This step matters—don’t overmix. A few visible lumps are completely fine.
5. Prepare the cherries.
Toss your pitted and halved cherries in a spoonful of flour.
This helps keep them from sinking to the bottom during baking.
6. Fold in the cherries.
Use a spoon or spatula to fold them gently into the batter.
The mixture will be thick and full of fruit, just as a good cherry muffins recipe should be.
7. Fill the muffin cups.
Divide the batter evenly into the 12 liners, each about 3/4 full.
You should see cherries peeking through the batter.
8. Bake for 18–22 minutes.
They’re ready when the tops turn golden and a toothpick comes out clean or with just a few moist crumbs.
9. Cool and enjoy.
Let them rest in the pan for 5 minutes, then transfer to a wire rack.
They firm up nicely as they cool, but they’re delicious warm.
Notes & Helpful Tips
These muffins are simple, but a few small adjustments can make them even better:
- If you want extra sweetness, sprinkle cinnamon sugar on top before baking.
- If using fresh cherries, check your muffins a little early—they may bake slightly faster.
- Sour cream gives a richer flavor; yogurt keeps the muffins a bit lighter.
- These freeze beautifully. Wrap each muffin individually, place in a freezer-safe bag, and reheat whenever you need a quick snack.
- Frozen cherries work perfectly—just don’t thaw them first.
When to Serve These Cherry Muffins
I find these muffins fit beautifully into any season.
In summer, they highlight juicy cherries and feel bright and fresh.
In fall and winter, that cinnamon note makes them feel like something you’d serve next to a warm drink on a chilly day.
They’re also great for:
– brunch gatherings
– school snacks
– office treats
– weekend baking projects
– freezer-friendly meal prepping
– afternoon coffee breaks
They’re the kind of muffins people reach for without hesitation, and they disappear faster than you expect.
Want More Recipes Like This?
I regularly share new baked goods, appetizers, and simple everyday recipes on my Pinterest page.
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Pinterest – DailyAppetizer
Final Thoughts
A good cherry muffins recipe should be simple, satisfying, and full of flavor, and this one checks all the boxes. The combination of juicy cherries and warm cinnamon creates a muffin that feels both cozy and fresh. Whether you’re baking for your family, preparing snacks for the week, or just want to fill your home with that comforting smell of homemade muffins, this recipe won’t let you down.
It’s one of those bakes that proves you don’t need complicated steps to create something memorable. Just a few bowls, some real ingredients, and a little time in the oven.
I hope you’ll try these cherry muffins soon and enjoy every bite.
Cherry Muffins Recipe with Cinnamon
If you’ve been craving something fruity, cozy, and easy to bake, this cherry muffins recipe is exactly the kind of treat you’ll want to bookmark. I’ve been making muffins for years, but there’s something special about the combination of juicy cherries and warm cinnamon that makes these feel both nostalgic and refreshing. They’re the kind of muffins you bake once and immediately know they’re going into your regular rotation.
I love that this recipe doesn’t ask for anything fussy or complicated. No fancy technique, no long prep time, no ingredients that require a special trip to the store. Just simple mixing bowls, real cherries, and a few basic pantry staples.
Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1/2 cup (120 g) plain yogurt or sour cream
- 1/4 cup (60 ml) milk
- 1/2 cup (100 ml) melted butter or neutral oil
- 1 tsp vanilla extract
- 1 1/2 cups (200 g) fresh or frozen cherries, pitted and halved
- 1 tsp lemon juice (optional but recommended)
Instructions
1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. This recipe makes exactly 12 muffins with nice, full tops.
2. Mix all dry ingredients. In a large bowl, whisk together: – flour – sugar – baking powder – baking soda – salt – cinnamon
This ensures your batter stays light and evenly mixed.
3. Whisk the wet ingredients. In another bowl, lightly beat the eggs. Then whisk in the yogurt (or sour cream), milk, melted butter (or oil), vanilla, and lemon juice. The mixture should look smooth and creamy.
4. Combine wet and dry ingredients. Pour the wet ingredients into the dry mixture. Stir gently until the batter comes together. This step matters—don’t overmix. A few visible lumps are completely fine.
5. Prepare the cherries. Toss your pitted and halved cherries in a spoonful of flour. This helps keep them from sinking to the bottom during baking.
6. Fold in the cherries. Use a spoon or spatula to fold them gently into the batter. The mixture will be thick and full of fruit, just as a good cherry muffins recipe should be.
7. Fill the muffin cups. Divide the batter evenly into the 12 liners, each about 3/4 full. You should see cherries peeking through the batter.
8. Bake for 18–22 minutes. They’re ready when the tops turn golden and a toothpick comes out clean or with just a few moist crumbs.
9. Cool and enjoy. Let them rest in the pan for 5 minutes, then transfer to a wire rack. They firm up nicely as they cool, but they’re delicious warm.
Notes
These muffins are simple, but a few small adjustments can make them even better:
– If you want extra sweetness, sprinkle cinnamon sugar on top before baking.
– If using fresh cherries, check your muffins a little early—they may bake slightly faster.
– Sour cream gives a richer flavor; yogurt keeps the muffins a bit lighter.
– These freeze beautifully. Wrap each muffin individually, place in a freezer-safe bag, and reheat whenever you need a quick snack.
– Frozen cherries work perfectly—just don’t thaw them first.
