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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!
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.
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!
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.
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.
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?
Glazed Cherry Muffins
- 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
- Preheat oven to 400 degrees.
- 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.
- 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.
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.
More breakfast delights: