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5 from 3 votes

Cherry Vanilla Muffins

These cherry vanilla muffins are a light and fluffy summer treat! They're perfect for a Sunday brunch. 
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Breakfast
Cuisine: American
Keyword: Cherry Vanilla Muffins
Servings: 12
Calories: 143kcal
Author: Jennifer Farley


  • 8 1/2 ounces all-purpose flour (approximately 1 3/4 cup)
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons pure vanilla extract
  • Optional: 1 tablespoon kirsch cherry liqueur
  • 2 ounces unsalted butter, melted and cooled (plus more for greasing the muffin pan)
  • 3/4 cup finely chopped cherries (either sweet or sour)


  • Preheat the oven to 400 degrees F and lightly grease muffin tins with softened butter.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, eggs and vanilla extract (note: this is where you'd add the kirsch if using).
  • Pour the wet ingredients into the dry followed by the butter and cherries, using a spatula to stir the ingredients together until just combined. The less you mix, the more delicate the muffins will be.
  • Evenly scoop the muffin batter into the prepared pans, filling 3/4 - 4/5 of the way up.
  • Bake for 20-22 minutes, or until cooked through. Allow to cool for 5 minutes and then remove carefully from the pan (I find gently twisting works best).


I used Lodge cast iron muffin tins to prepare this recipe, which are slightly smaller than standard muffin pans, hence the tentative yield. You can use a regular 12 cup muffin tin and up the cherry quantity by around 1/4 - 1/3 cup to fill in the space!


Calories: 143kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 176mg | Potassium: 116mg | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 0.6mg | Calcium: 47mg | Iron: 1.1mg