Cherry Vanilla Muffins

I’ve mentioned before that I try to meal plan our breakfasts for the week and usually end up making this casserole or some muffins on Sunday to eat throughout the week. I am not normally a fruit person, but my husband is, so I like to make these delicious vanilla cherry muffins with fresh cherries (one of my favorite fruits!) to compromise. This is a great recipe for using up those end-of-summer cherries or you can also substitute blueberries if that’s what you have!

The trick to fruity muffins is to not over mix the batter. Mix the ingredients just until combined and then when you add in your fruit, fold it gently just a couple of times. Once you see fruit throughout the batter, like you’d get a piece in every bite, stop mixing and get to baking!

Cherry Vanilla Muffins Recipe:

1-1/2 cups flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup canola oil
3/4 cup white sugar
1 large egg
1/2 cup milk
1/2 cup sour cream
1 cup chopped cherries
Turbinado sugar for topping – optional

Pre-heat your oven to 375-degrees and line a muffin sheet with muffin cup liners.

First, you’ll want to get your cherries pitted and roughly chopped.

Next, in a large bowl, add your flour, baking powder, baking soda, salt and sugar. Whisk to combine.

In a medium bowl, add your oil, milk, egg, vanilla and sour cream and use a metal whisk or fork to combine.

Slowly pour your wet ingredients into your dry ingredients.

Stir just to combine.

Carefully fold in your cherries.

Fill your muffin liners 3/4 of the way full with the batter. This should make 12 evenly filled muffins.

Sprinkle the Turbinado sugar on top of each one.

Bake at 375-degrees for 15-18 minutes, until you insert a toothpick in the center of a muffin and it comes out clean.

May I also suggest eating these slightly warm with a hot cup of coffee? You should. Thank me later!