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Here is one of our favorite muffins in the morning.  Never heard of cherry muffins? We can make it year round because local sour cherries are available frozen right up the street at Arrowhead Wine Cellars.  Of course, if you aren’t lucky like we are, you can just substitute blueberries or another fruit.  Just be careful if it is very wet!  If you are using frozen fruit, put it in frozen, and increase the baking time slightly.

cherry muffin on white plateI like these muffins because they have a great crunchy top and and not too sweet!

Prep Time: 15 Minutes
Cook Time: 22 Minutes
Total Time: 37 Minutes
Servings: 6 Muffins


  • 1 egg
  • 1/4 C brown sugar, packed
  • 1/4 C heavy cream
  • 1/4 C milk
  • 2 3/4 Tablespoons vegetable oil
  • 3/4 teaspoon vanilla extract
  • 1 Cup plus 2T all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • pinch of salt
  • 3/4 oz melted butter
  • 3 oz frozen cherries, halved


  1. Preheat oven to 400 degrees. Fill six muffin tins with paper cups, spray with nonstick spray.

  2. Melt butter. In small bowl, mix flour, baking powder, nutmeg and salt.

  3. In another small bowl mix egg, sugar, cream, milk, vegetable oil and vanilla.

  4. Add wet to dry, stir just until combined. Add melted butter, mix. Stir in cherries.

  5. Using ice cream scoop, divide into muffin tins. Sprinkle with sparkling sugar, if desired. Bake for approximately 22 minutes, or until just done.

Recipe Cuisine: american

Recipe By: Modified from Williams Sonoma - February 8, 2020

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