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Glazed Cherry Muffins

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Glazed Cherry Muffins Recipe | Best Cherry Muffins | Easy Cherry Muffins

Light and tender muffins, studded with fresh cherries and topped with a sweet vanilla glaze.

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We have two cherry trees in our yard, and this is the first summer that we got an actual cherry crop. The girls have had a blast picking the cherries and have become quite adept at removing the pits. I used some of our harvest to make these light and fluffy glazed cherry muffins. The muffins make a great snack or the perfect light breakfast on a hot summer day.

Here we go. Time to share an embarrassing picture. I’ve mentioned before that I used to have a food blog back in the olden days (2006-2009). I shared a similar cherry muffin recipe back on my old blog and well, let’s just say I wasn’t quite so into photography back then. Drumroll please….ta da!

Cherry muffins

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I am sure glad that I bought a DSLR camera and learned to use it! OK, embarrassing moment over, and since I shared one with you I fully expect to hear about all of your embarrassing moments in the comments (kidding!). Back to the recipe, here’s a pretty picture to make you forget the last one.

Light and tender muffins, studded with fresh cherries and topped with a sweet vanilla glaze.

This recipe for glazed cherry muffins is super simple – it’s a lightly sweetened buttermilk based batter that you can whip up in about 5 minutes. The hardest part is pitting the cherries. I use a cherry pitter, but my friend Rosie has an awesome cherry pitting method that involves a chopstick and a wine bottle!

Light and tender muffins, studded with fresh cherries and topped with a sweet vanilla glaze.

When I say this muffin is lightly sweetened, I mean it – this is definitely not a cupcake masquerading as a muffin. I prefer my muffins on the less sweet side, which makes them perfect for a quick breakfast on the go or for an afternoon snack for the kids.

Light and tender muffins, studded with fresh cherries and topped with a sweet vanilla glaze.

The vanilla glaze adds a perfect finishing touch to the muffins. I don’t even think these lasted 24 hours in my house, they were a big hit. You can use the same buttermilk batter and swap out the cherries for blueberries or raspberries if you like, or even peaches would be wonderful. If fresh cherries aren’t in season, frozen will work too, you just want to thaw the cherries and pat them dry before adding them to the batter.

Light and tender muffins, studded with fresh cherries and topped with a sweet vanilla glaze.

I’m definitely going to be making these glazed cherry muffins again soon, I want to put some in the freezer for all those busy mornings when we’re rushing out the door. What’s your favorite quick breakfast?

Light and tender muffins, studded with fresh cherries and topped with a sweet vanilla glaze.
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Glazed Cherry Muffins

Light and tender muffins studded with fresh cherries and topped with a sweet vanilla glaze.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 196 kcal
Author Dinner at the Zoo

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1/4 cup butter melted
  • 1 cup fresh or frozen cherries pitted and quartered
  • 1 teaspoon vanilla extract
  • 1 large egg lightly beaten
  • cooking spray
  • For the glaze:
  • 1/2 cup powdered sugar
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture. Combine buttermilk, melted butter, egg and vanilla in a bowl; add to flour mixture. Stir just until moist. Gently fold in cherries. Spoon batter into 12 muffin cups coated with cooking spray.
  3. Bake at 400° for 18 minutes or until lightly browned. Remove muffins from pan; cool on a wire rack. After the muffins have cooled, combine powdered sugar, milk and vanilla extract in a bowl. Drizzle the glaze over the muffins and serve.

Recipe Notes

Make Ahead: To save time you can combine the dry ingredients ahead of time and store them in a labeled bag in your pantry. Then when you want muffins, all you have to do is add the wet ingredients and bake!

Little Helpers: My girls helped with every aspect of this recipe, it's a great one to make with your kids.

Freeze It: The muffins keep for 3 months in the freezer. They freeze best without the glaze.

Nutrition Facts
Glazed Cherry Muffins
Amount Per Serving
Calories 196 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 26mg 9%
Sodium 145mg 6%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 18g
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

More breakfast delights:

Blueberry Oat Muffins

Blueberry Oatmeal Muffins

This giant apricot raspberry dutch baby pancake bakes in the oven and is a showstopping addition to your breakfast or brunch - no flipping required!

Apricot Raspberry Dutch Baby

Try these lemon sour cream waffles for a unique take on an old classic. They are great for breakfast or brunch and freeze beautifully for those busy weekday mornings.

Lemon Sour Cream Waffles

 

 

 

 

 

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Comments

  3. The beautiful cherries I’ve seen at the store lately have been calling my name and I haven’t given in to buying any yet! I think you’ve convinced me that I just need to get back there and bite the bullet. . .oh, and then make these muffins, of course!

    Reply

    • Thanks Amber! It looks like we’re going to get a big crop of persimmons this year too, so you’ll be seeing persimmon recipes from me in the fall 🙂

      Reply

  8. You and I are peas in a pod. I’m going with yogurt popsicles for breakfast these days and glazed muffins with cherries or blueberries are right down my alley:) As for owning a cherry pitter, it’s been life changing for me, as I never knew the delights of cooking with cherries before. Now I’m obsessed with putting cherries in desserts.

    Reply

    • A cherry pitter makes life so much easier! It’s one of those kind of odd gadgets that you wonder why people have…until you own one yourself, and then you get it 🙂

      Reply

  10. I love seeing before and after pictures of how far food bloggers have come! You are amazing! We all have to start somewhere, so do not stress about those old pictures. I will admit though, these new photos… I am drooling! I have some cherries in my fridge so I may have to get around to these muffins sooner than later!

    Reply

    • Thanks Kacey! I just look back on the old pics and laugh, back then I just didn’t even care, I figured if the recipe was good then the picture didn’t matter. Boy how times have changed 🙂

      Reply

  12. Oh my those look wonderful Sara! I love anything with cherries! I shall have to try these, wonder if they would work well with coconut flower….gluten sensitive stinks! :/ Thanks for sharing!

    Reply

    • I don’t know if they would work with coconut flour, but my guess would be if you tried an all purpose gluten free flour mix it would work.

      Reply

  19. Congrats on your cherry harvest! I did a similar post with a recipe from 2006 and today with comparison photos. So amazing to see how far we’ve come – your photos are gorgeous. 🙂

    Reply

    • Sounds great, you could either toss the cherries in a little sugar or try upping the sugar in the recipe by a few tablespoons.

      Reply

  25. I think we all have those embarrassing pictures. Heck, I am still trying to figure out my camera. lol
    These muffins look delicious!!! I love cherry anything! Pinned!

    Reply

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