Healthier Cherry Muffins
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Did you know that sour cherries, a star of German desserts, can elevate your morning muffins? Try these easy-to-make sour cherry muffins, perfect for a tangy lunch treat your kids will adore. Made with wholesome ingredients—whole wheat flour, Greek yogurt, a touch of honey—and naturally tangy sour cherries, they’re low in sugar but high in flavor. Whip up the batter in minutes and bake for a quick, guilt-free snack the whole family will love.
Healthier Cherry Muffins
Sour cherry muffins packed with wholesome ingredients—whole wheat flour, Greek yogurt, and a hint of honey—offer a tangy, low-sugar treat perfect for kids’ lunches and guilt-free snacking.
Ingredients
Method
- Preheat the Oven: Preheat your oven to 350°F (180°C). Line a 12-cup cupcake tin with paper liners or lightly grease it. ****
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder and salt until well combined.
- Combine Wet Ingredients: In a different bowl, cream together the butter and sugar until smooth, then incorporate the eggs one at a time until fully blended. Finally, mix in the yogurt and vanilla extract.
- Combine Mixtures:Add the flour and milk gradually, alternating between the two, gradually incorporating them until everything is blended well. Continue mixing until you achieve a smooth batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Add Cherries: Make sure your cherries are drained and check that no pits are left. Then, press 5-7 cherries into each muffin with your fingers. Push some deeper into the batter and place a few on top.
- Bake: Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy these muffins warm or at room temperature. They can be stored in an airtight container.