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Cherry muffins in a tin on a grey table with cherries in the front
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Cherry Muffins

Course Breakfast, Snack
Cuisine American
Keyword All-Purpose Flour, Almond Milk, AP Flour, Cherries, Dry Milk, Eggs, Flour, Milk, Muffins, Vanilla Extract
Prep Time 20 minutes
Cook Time 30 minutes
Cooling 10 minutes
Total Time 1 hour
Servings 12
Calories 245kcal

Equipment

  • Oven
  • Muffin Tin
  • Large Bowl
  • Small Bowl

Ingredients

  • 1¾ cups All-Purpose Flour
  • 2¼ teaspoons Baking Powder
  • ½ teaspoon Salt
  • 1 cup Sugar Granulated
  • 2 Eggs Large
  • ½ cup Oil Canola or vegetable
  • ¾ cup Milk
  • 1 teaspoon Vanilla Extract
  • 1½ cups Cherries Sweet, pitted (thawed, drained)

Instructions

  • Preheat oven to 375°F.
  • Line muffin tins with liners or cooking spray.
  • In the smaller bowl, whisk the flour, baking powder, and salt.
  • In the larger bowl, combine the sugar, eggs, and oil. Beat until well combined. Then beat in the milk and vanilla. Add the flour mixture, mix until batter is smooth. Then stir in the cherry halves.
  • Spoon the batter into muffin tins, filling each cup about ¾ full.
  • Bake for about 30 minutes, until a toothpick inserted into the center of a muffin comes out with a few moist crumbs attached.
  • Let cool for 10 minutes. Then remove the muffins from the tins.

Nutrition

Calories: 245kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 194mg | Potassium: 89mg | Fiber: 1g | Sugar: 20g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg