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Sour Cherry Muffins

Aug 12, 2020 · 100 Comments

This post may contain affiliate links, please see my privacy policy for details.

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Next time you’re in search of a delicious sour cherry recipe look no further than these sour cherry muffins. Perfect for breakfast, these muffins will having you loving cherry season!

The best ever sour cherry muffinsSour cherries, or tart cherries are absolutely amazing – have you ever tried them? They’re a cherry that is closely related to the sweet cherry, but is more tart – or sour – hence it’s name. They also have tons of nutritional benefits, like being high in antioxidants, they can help regulate sleep because of their high melatonin content, and they can be anti-inflammatory.

The most delicious fresh tart cherriesWhen they’re not in season fresh, they can be found in the freezer section at your local grocery store (the frozen ones usually have the name ‘tart cherries’ on the bag).

How to make the best ever sour cherry muffinsI’ve been making these cherry muffins for years, and have had so many readers tell me how much they love them, so I updated the pictures a little and am excited to re-share this recipe with you.

The best muffins made with cherriesSour cherries have a wonderful tart flavor that is second to none. One could use fresh or frozen cherries for this recipe (I’ve used both with the same great results.) I like topping the muffins with a little sanding sugar (I like to use a sanding sugar like this one) because it makes for a delicious sweet and slightly crunchy finish. I also like using a 2 tablespoon cookie scoop (like this one) to scoop the batter into the muffin liners, it makes for perfectly even muffins!

The most delicious sour cherry muffinsThe muffins are marbled throughout with cherries and make such a great breakfast. So the next time you’re looking for a sour cherry recipe, I’d definitely recommend making these sour cherry muffins 🙂

Other recipes you might enjoy:

  • Best Blueberry Cherry Muffins (made with Greek yogurt)
  • Cherry Chocolate Chip No Bake Energy Bites
  • Cherry Chocolate Cheesecake Cookies

Sour Cherry Muffins

Next time you’re in search of a delicious sour cherry recipe look no further than these sour cherry muffins. Perfect for breakfast, these muffins will having you loving cherry season!
4.28 from 62 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 18

Equipment

  • Glass Mixing Bowl
  • Silicone Spatula
  • Measuring cups

Ingredients

  • 3/4 cup reduced fat buttermilk
  • 1/4 cup water
  • 2/3 cup canola oil
  • 1 large egg
  • zest of 1 lemon about 1 heaping tablespoon
  • 2 cups flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 2 cups sour cherries fresh or frozen, make sure the cherries are pitted. 2 cups is about 12 oz cherries, very well drained
  • 2 Tbs Sanding Sugar for topping optional

Instructions

  • Preheat oven to 350 and line muffin pan(s) with liners (the batter makes 18 muffins).
  • In a bowl mix together buttermilk, water, canola oil and egg. Mix well.
  • Next add the lemon zest, flour, sugar, and baking powder and stir until well incorporated.
  • Lastly fold in the cherries and stir until just combined.
  • Using a 2 tablespoon cookie scoop (or just using a spoon), scoop batter into muffins cups so that each muffin cup is about 3/4 full. Sprinkle a little sanding sugar on top of the muffin batter, and then bake for 25 minutes, or until a tooth pick inserted into the center comes out clean.
  • Let rest for a few minutes, and then transfer to a wire cooling wrack and allow to cool for 10 minutes before enjoying.

Notes

These muffins freeze/defrost really well. To freeze the muffins allow them to cool completely, then put them in a freezer storage bag or container and freeze. When ready to enjoy, simply remove from the freezer and allow to come to room temperature on the counter, or microwave for a few seconds to speed up the process.
Please make sure to drain your cherries well. If there's too much liquid in a muffin recipe, they become dense. 
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.    

Nutrition

Serving: 1muffin | Calories: 187kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 51mg | Fiber: 1g | Sugar: 14g

 The best sour cherry muffins for breakfast or dessert

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Blog Posts, Cakes & Cupcakes, Dessert, Recipes best muffins ever, Cherries, Cherry muffin recipe, Cherry Muffins, Door County Cherries, foodblogger, freezer breakfast, freezer recipe, Milwaukee Food Blogger, muffins, Sour Cherry Muffins, sour cherry recipe, sweetphi, sweetphiblog, tart cherry recipe, What to do with Cherries, WI foodblogger, Wisconsin Cherry Growers

Reader Recreations

Reader Recreation – Sour Cherry Muffins
Reader Recreation – Sour Cherry Muffins

Did you make this recipe? Hashtag with us! Be sure to follow/tag @PhiliaKelnhofer and hashtag #sweetphiblog – we love to see what you’re cooking up!”

Reader Interactions

Comments

  1. Linda E says

    July 7, 2018 at 6:50 pm

    Can you use this recipe with gluten free flour? We are GF in our home and gathered a bunch of sour cherries.

    Reply
    • Connie says

      July 9, 2018 at 9:09 pm

      Can I use lime zest instead of lemon for the Sour Cherry Muffins?

      Reply
      • Sweetphi says

        July 10, 2018 at 6:44 pm

        Yes you can!

        Reply
    • Sweetphi says

      July 10, 2018 at 6:47 pm

      Yes of course! My favorite is Bob’s red mill 1-to-1 gluten free baking flour

      Reply
  2. Amanda Raduege says

    July 7, 2018 at 1:04 pm

    I’ve made this recipe for the past 3 years with our fresh cherries from our trees, by far my favorite cherry recipe!! Thank you so much for sharing!!

    Reply
    • Sweetphi says

      July 10, 2018 at 6:56 pm

      Oh my goodness, thank you so much for sharing this lovely comment with me. I’m so happy you like this recipe (and that’s so neat you have a cherry tree!!)

      Reply
  3. Samantha says

    June 27, 2018 at 12:36 pm

    Thank you for your recipe!! We have sour cherry trees in our backyard & this recipe was the perfect way to ensure that none go to waste! Absolutely amazing- love the lemon with the sour cherries. I also drizzled with cream cheese frosting once they cooled!

    Reply
    • Sweetphi says

      June 27, 2018 at 1:20 pm

      Thank you so much, so glad you like this recipe. How absolutely cool that you have a cherry tree in your yard, I have major yard envy lol. The cream cheese frosting drizzle sounds amazing, I’ll have to try that!

      Reply
  4. J Patel says

    June 27, 2018 at 10:20 am

    1st time trying this muffins. Wow! Wonderful recipe.
    Will make another batch soon.

    Reply
    • Sweetphi says

      June 27, 2018 at 1:21 pm

      Thank you so much for the wonderful feedback, so glad you like them!!

      Reply
  5. Mariellen Puhl says

    May 17, 2018 at 8:51 pm

    Could tart cherry butter be used in this recipe instead of the cherries?

    Reply
    • Sweetphi says

      May 18, 2018 at 9:52 am

      Yes it could be, it will have a different color, but I think the flavor would be delicious!

      Reply
      • Sandy Long says

        June 16, 2018 at 9:33 am

        Made exactly as recipe and they were delicious. Very light, not too dense. Two 8 year old Grandsons and 71 year old husband devoured them. Making a double batch today and freezing them.

        Thank you Sweetphi.

        Reply
        • Sweetphi says

          June 18, 2018 at 11:45 am

          I’m so happy to hear this Sandy, thank you for coming back and leaving the feedback 🙂

          Reply
  6. Alice says

    February 19, 2018 at 5:02 pm

    This is the second time making this recipe! Everyone in my house loves them!!!?

    Reply
    • Sweetphi says

      February 20, 2018 at 12:22 pm

      So happy to hear that Alice, this is one of my favorites too!

      Reply
  7. N.Roberts says

    January 30, 2018 at 3:32 pm

    This recipe needs work. Ratio of flour to sugar is wrong. There is just too much sugar for the amount of flour specified. It needs salt, baking soda and more baking powder. It also needs more lemon rind. A bit of almond extract would enhance the cherries. The oven temperature is too low. The muffins came out flat and with no color. Second time around with the improvements yielded a better muffin .

    Reply
    • Sweetphi says

      January 31, 2018 at 8:50 am

      Hi there, thank you for your feedback. I’m wondering if you misread the recipe or something? I, along with many others, have made this recipe countless times as written with excellent results. If you’re using sour cherries and drain them properly, the muffins would be super sour without the sugar…and if you were to increase the oven temperature, you’d end up with a super dry muffin on top and not fully cooked in the middle. Regardless, sorry these didn’t work for you. I love the recommendation of the addition of almond extract – that goes very well with cherries and cranberries to bring out the flavor.

      Reply
  8. Alyssa says

    October 9, 2017 at 4:12 pm

    How well does this recipe work without the sugar (or what would be the minimum to add)?

    Reply
    • Sweetphi says

      October 10, 2017 at 9:13 am

      They would be pretty sour without the sugar, because it’s a recipe that calls for sour cherries. You could use coconut sugar or half the sugar if you’d like 🙂

      Reply
  9. Sarah Critchley says

    August 4, 2017 at 5:06 pm

    I have dried tart cherries. Can I use them?

    Reply
    • Sweetphi says

      August 9, 2017 at 3:41 pm

      I don’t think dried cherries would work in this recipe, sorry, you want the moisture in the fresh (or frozen and thawed) cherries

      Reply
  10. Cathy Landolfo says

    July 14, 2017 at 12:05 pm

    I made these muffins today. I used a little orange juice on the cherries. I did not have lemon zest. Wonderful recipe!

    Reply
    • Sweetphi says

      July 14, 2017 at 3:47 pm

      Thank you so much! So glad you liked this recipe!!

      Reply
  11. Megan says

    July 11, 2017 at 5:39 pm

    Just made a batch of these muffins and I’m very pleased! Muffins are so much easier than pies, and I can freeze single servings — it’s a winner!

    Reply
    • Sweetphi says

      July 12, 2017 at 6:21 pm

      Thank you so much, so glad you liked the recipe.

      Reply
  12. Cathryn says

    July 11, 2017 at 12:06 pm

    I picked sour cherries from our trees, wanted to try something besides pie, and found your recipe. Problem: visiting family are lactose and gluten intolerant. So….I substituted the buttermilk with almond milk plus lemon juice and used gluten-free flour. The batter was thin, so I poured it into a 9×9 pan instead. Not bad!

    Reply
    • Sweetphi says

      July 12, 2017 at 6:18 pm

      Thank you for your comment, I love that you made the substitutions to make this recipe work for you 🙂

      Reply
  13. Linda says

    June 7, 2017 at 11:12 pm

    Hi, I was looking for a cherry muffin recipe on Pinterest and found yours! My husbands grandmother made a cherry muffin that sounds similar to this. Hers had a glaze on top. Have you tried that? She has passed and I have no recipe? Thanks for the recipe.

    Reply
    • Sweetphi says

      June 8, 2017 at 8:18 am

      Oh yum, cherry muffins with a glaze sound good. As for the glaze, I’ve never personally put one on these muffins, but I’m thinking they would be good with one…I would make the glaze out of 1/2 cup confectioners sugar and 1 teaspoon milk and 1 teaspoon lemon juice. Hope that helps 🙂

      Reply
  14. angela says

    May 18, 2017 at 11:39 am

    tried these sour cherry muffins this morning and i make several kinds of muffins but these didn’t work for me…the batter was thin and they hardly raised. i followed the recipe to the letter…what is my problem?

    Reply
    • Sweetphi says

      May 21, 2017 at 4:10 pm

      Hi Angela, so sorry to hear that these muffins didn’t turn out for you. I’d love to help you trouble shoot, because I’ve made these over a dozen times and they are truly so amazing and definitely not thin or anything like that, as you can read, others raved about them in the comments. OK, so first question – what kind of sour cherries did you use? Did you use fresh or frozen? Were they drained enough? If not, I could see that as one reason your batter was thinner than normal. Also, did you by chance measure too much water and not enough oil? It’s only a 1/4 of a cup of water, and 2/3 cup oil. As for the not rising, my only suggestion would be to check the expiration date on your baking powder…sometimes if the baking powder is old it could lose its potency. Hopefully this helps

      Reply
  15. Shawnna Griffin says

    May 3, 2017 at 9:56 am

    hey girl- these muffins look so yummy!

    Reply
    • Sweetphi says

      May 3, 2017 at 10:59 am

      Thank you so much!! Muffins are one of my favorite breakfasts because they’re so easy to have as a ‘grab and go’ breakfast 🙂

      Reply
  16. Jess says

    May 3, 2017 at 4:13 am

    I love a good muffin recipe, thank you for sharing this! They look amazing 🙂 hope you’re feeling well these days my friend. My daughters bday is next week and I remembered you were due around the same time so I hope things are going well, you’re in the homestretch!

    Reply
    • Sweetphi says

      May 3, 2017 at 10:58 am

      Thank you so much for your lovely comment! Muffins are so great because after making a batch you can enjoy them for a few days! I am due mid June, so time is ticking – I cannot believe that JUNE is coming up so fast!!! I hop you have a wonderful birthday for your daughter 🙂

      Reply
  17. Little Cooking Tips says

    May 3, 2017 at 2:25 am

    Amazing recipe! We love sour cherries here in Greece. We usually serve them as a “spoon dessert” with a glass of ice-cold water on the side or make a thick syrup called “vyssinada” that’s diluted with ice cold water and served as a beverage in the summer afternoons. So having said these, you realize how much we LOVED your recipe as well and how eager we are to try it out!:):):) THANK YOU sweetie!
    Muah!
    Mirella and Panos

    Reply
    • Sweetphi says

      May 3, 2017 at 10:57 am

      I’ve never even heard of a “spoon dessert” – how cool!! And Vyssinada sounds delicious. Thank you for your lovely comment 🙂

      Reply
  18. Sparkey says

    January 31, 2017 at 12:49 pm

    My muffin pan only holds 12 muffins

    Reply
    • Sweetphi says

      January 31, 2017 at 2:09 pm

      You could either use 2 muffin pans or make a batch and then when the 12 are cooling make the remaining 6

      Reply
  19. Janet Lopez says

    October 30, 2016 at 12:18 am

    I love cherries & your muffins look delicious. I have two questions. My local grocery stores get yummy bing cherries in the spring but not sour cherries. My preference is to use fresh ingredients whenever possible. Not knowing how sweet or tart your muffins are I’m not sure how to adjust the amount of sugar that should be used. Do you have a suggestion?

    Next, I would like to know why you use water? As Alton Brown has frequently said “water doesn’t bring any flavor to the party.” Please know that I ask the question in the pursuit of knowledge not as a criticism. My instinct would be to use 1 cup of buttermilk rather than 3/4 cup buttermilk & 1/4 cup water. I assume you have a reason & would appreciate you enlightening me.

    Thank you
    Janet L.

    Reply
    • Sweetphi says

      October 30, 2016 at 4:57 pm

      Hi Janet,
      You could definitely use fresh bing cherries, no adjustments needed. In case you want to try it with sour cherries, they do sell them in the frozen fruit aisle at the grocery store.
      In terms of the water, I find it gives the muffins a little lighter and fluffier texture, but definitely feel free to use all buttermilk instead if you’re more comfortable with that 🙂
      Thank you for your comment,
      Phi

      Reply
  20. Judy says

    September 9, 2016 at 2:55 am

    I’m so glad someone else likes cherries! I have whole frozen cherries that I love on yogurt but I’m going to try making your Sour Chery Muffins because
    They look so good. I just hope the frozen cherries don’t color the batter…I like the look of your muffins just the way they are. I love quick breads because they stay fresher longer than muffins so I may try baking mine in a loaf pan. Thanks for a cherry recipe though…they are hard to find:)

    Reply
    • Sweetphi says

      September 13, 2016 at 7:39 pm

      I looooove cherries, and am so glad you found my recipe 🙂 And even if your batter colored, it would be a pretty pink, right 🙂 Hope you love these muffins as much as I do.

      Reply
  21. Mary says

    July 1, 2016 at 9:21 am

    Would I be able to make this in a loaf pan, rather than muffin tins? If so what size pan would you suggest?

    Reply
    • Sweetphi says

      July 1, 2016 at 12:50 pm

      I have not tried it in a loaf pan, but I totally think it would work 🙂 I think a standard loaf pan would work 🙂

      Reply
  22. Thommi says

    June 28, 2016 at 7:48 am

    Hi there. I was wondering where you find sour cherries? I have not been able tidied them in the Milwaukee area and I really want to try these. I also have a recipe that calls for dried sour cherries and have had no luck finding them either. Any help would be GREATLY appreciated Thanks so much!!

    Reply
    • Sweetphi says

      June 28, 2016 at 8:14 am

      Hi there, thank you for the comment. If you live in the Milwaukee area, you’re in luck – I just saw sour cherries at Sendik’s, they were sour cherries just like the ones I used in this recipe and were available in the fruit juice section of the store. Also, I know that Dole brand has frozen cherries called ‘Red Tart Cherries’ http://www.dolefoodservice.com/Products/Other-Frozen-Fruits/Fresh-Frozen-Red-Tart-Cherries – hope that helps 🙂

      Reply
  23. Gwenn says

    July 19, 2015 at 8:12 pm

    Could I substitute plain Greek yogurt with a splash of vanilla instead of the vanilla yogurt? These look so good, chocolate with tart cherries is a favorite combination of mine.

    Reply
    • Gwenn says

      July 19, 2015 at 8:14 pm

      Darn it, I meant to post this question under the chocolate cherry muffin recipe.

      Reply
    • Sweetphi says

      July 20, 2015 at 6:22 am

      You could certainly try that substitution, but the flavors would be different, I think they would end up being more tart and dense because of the Greek yogurt. Let me know how they turn out for you 🙂

      Reply
  24. Nancy says

    July 19, 2015 at 3:51 pm

    Are you sure about the 2/3 cups oil and only 1 tsp of baking pwd?

    Reply
    • Sweetphi says

      July 19, 2015 at 7:21 pm

      I just made a batch of these last week and they came out great! If you’re used to adding more or would like to, feel free to add a little more baking powder 🙂

      Reply
  25. Eileen says

    July 1, 2015 at 6:24 pm

    Just made these. They were SUPERB!!

    Reply
    • Sweetphi says

      July 3, 2015 at 12:37 pm

      YAY! So glad you loved them, thank you SO much for coming back and telling me how you liked them!

      Reply
  26. Tammy says

    July 14, 2014 at 10:00 pm

    These were the best sour cherry muffins ever! Thank you so much for an absolutely delicious recipe. Your recipe was very easy to follow and the muffins turned out awesome! I am looking forward to trying some of your other recipes as well. Thank you! Tammy

    Reply
    • Sweetphi says

      July 17, 2014 at 12:23 pm

      Tammy! THANK YOU for that super sweet comment, totally made my day! So glad you like these – they’re definitely a favorite in my house too 😉 But thank you from the bottom of my heart for that sweet comment!

      Reply
    • Lisa says

      July 3, 2015 at 9:03 am

      My husband and mom LOVED these muffins. Made a batch last Friday…making another one today. I added slivered almonds to mine. Thank you for the recipe. We have two beautiful sour cherry trees in our new backyard so I have a great recipe for them now. For my kids I think I will have to leave out the cherries and I know they will love the taste. great muffins

      Reply
      • Sweetphi says

        July 3, 2015 at 1:22 pm

        Your comment totally made my day Lisa! I love hearing feedback, so thank you for coming back and sharing how these turned out for you. I love that you added slivered almonds! I love almond flavors and have occasionally added a few drops of almond extract (it goes really well with the cherries) and so I can see adding slivered almonds having a similarly amazing taste in the muffins, I’m definitely going to try adding them next time I made these! Thanks again for your comment!

        Reply
        • Lisa says

          July 22, 2015 at 5:59 pm

          And….making yet another batch today!! 🙂

          Reply
          • Sweetphi says

            July 27, 2015 at 7:07 am

            Awe, thank you SO MUCH for coming back and letting me know, truly appreciate that and glad you like the recipe!

  27. Shel says

    May 14, 2014 at 9:31 pm

    Can you use regular milk instead of buttermilk, and butter instead of oil?

    Reply
    • Sweetphi says

      May 14, 2014 at 9:49 pm

      I use milk with a dash of lemon juice in place of buttermilk. I have also used butter instead of oil, they may come out a little denser with butter instead of oil, but still delicious 🙂

      Reply
  28. The MadMama says

    October 28, 2013 at 9:16 am

    Oh, no problem! I’m glad that I happened to cook them at 350! 😉 They turned out amazingly well! I did 6 of them as – is, 6 of them I added shaved chocolate to the batter and the other 6 I added walnuts and chocolate and they are all delicious! 🙂

    Reply
    • Sweetphi says

      October 28, 2013 at 3:52 pm

      Wow, those combinations you did sound amazing! I’ll have to do that next time I make these – which will be soon- because they are just so yummy! Thanks for letting me know how it all went!

      Reply
      • diaryofamadmama says

        November 2, 2013 at 12:05 am

        You’re very welcome! 🙂 Thanks again for sharing such a yummy recipe! I found it on Pinterest. I had a bag of frozen cherries that wasn’t full enough for a cherry pie and I thought muffins sounded good, so I searched “cherry muffins” and scrolled through until I saw your pin. Your picture looked much yummier than all the other ones on there, so that’s how I found your blog! 😉
        Don’t you just love Pinterest?

        Reply
  29. diaryofamadmama says

    October 27, 2013 at 5:15 pm

    These look delicious! I’m attempting to make them right now, but what temperature should I preheat the oven to? Thanks!
    ~Jen

    http://diaryofamadmama.wordpress.com

    Reply
    • Sweetphi says

      October 27, 2013 at 6:00 pm

      Thanks for the comment, I can’t believe I forgot to write 350 degrees!! Thanks for pointing that out! Oven should be preheated to 350.

      Reply
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  1. Modish Taste | Sour cherry muffins says:
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    […] Next time you’re in search of a delicious sour cherry recipe look no further than these sour cherry muffins. Perfect for breakfast, these muffins will having you loving cherry season! […]

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❤️ crackers
🧡 veggies 
💛 fries
💚 chips 
💙 pretzels
💜 a cheeseburger <- so good
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Recipe here: https://sweetphi.com/5-ingredient-pimento-cheese-spread/
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#pimentocheese #pimentos #sauce #saucerecipe #easyrecipe #secretsauce #dip #glutenfree  #burgersauce #easyrecipes #foodphotographer #foodstylist #foodblogger #milwaukeeblogger #wisconsinblogger #sweetphiblog #mealprep #glutenfreerecipe #mealpreprecipe #mealprepsunday #appetizer #appetizerrecipe
Did you know? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Today i Did you know? 
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Today is #NationalChiliDay !!
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So to celebrate I’m sharing this crazy delicious vegetarian vegan chili!!
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This Instant Pot vegetarian chili (eggplant chili) is definitely going to be you make regularly. 🍅🧅
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It’s full of vegetables and healthy ingredients, plus it makes a generous batch; perfect for leftovers!
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I love serving this with cornbread and avocado as a topping and you can also add sour cream or Greek yogurt.🥑
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Clickable link in profile or 👉🏻 https://sweetphi.com/instant-pot-vegetarian-chili
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#chilirecipe #chili #eggplantrecipes #veganrecipes #vegetarian #vegetarianrecipes #glutenfreerecipes #deliciousfoods #foodiepics #yummyyummy #delicious #foodloversofinstagram #healthyfoodie #healthyrecipes #tastytasty #eatsmart #homemadecooking #foodpicsdaily  #vegan #glutenfree #foodblogeats #smallbusinesslove #instantpot #instantpotrecipes #foodphotographer #milwaukeefoodphotohrapher #familymealideas #recipedeveloper
Wanna know a secret? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ P Wanna know a secret?
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Perfectly baked salmon is only 22 minutes away!
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This is my go-to baked salmon recipe. 
1 Lb Center Cut Salmon about 16 oz
2 Tbs Extra Virgin Olive Oil 
1 Tbs Mediterranean Sea Salt (or spice mix of your choice)
1/2 Lemon sliced and slices halved
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Bake at 350 for 20 minutes, let rest for 2 minutes, enjoy!
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Clickable link in profile or 👉🏻 https://sweetphi.com/perfectly-baked-salmon-recipe/
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 #salmon #salmonrecipe #healthyfood #recipevideo #5ingredientsorless #seafood #seafoodrecipe #howtovideo  #healthyeating #healthyeats #mealprep #mealprepideas
#foodphotographer #instafood #instayum #foodblogeats #wisconsinblogger  #sweetphiblog  #workingmom  #theeverygirlcooks  #theeverygirl  #easyrecipe #recipedeveloper #30minutesorless #bakedsalmon #workingmom #20minutemeals #salmon #whatsfordinner⠀⠀⠀⠀⠀⠀⠀⠀
Are you team ♥️ anchovies, or team 🤢 anchov Are you team ♥️ anchovies, or team 🤢 anchovies? 
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I used to be 🤢 
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They sounded kinda gross if you asked me. Canned fish? No thank you. 
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Then I was part of a cookbook club (remember social activities.. 😭) and I cooked a recipe with anchovy breadcrumbs. It completely changed my perspective and thoughts on them as an ingredient. 
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Now whenever I encounter someone who is team ♥️ I rave and rave at them about miraculous anchovy breadcrumbs. 
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They’re awesome on roasted cauliflower or on pasta 😘
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So I gotta know? Are you team anchovies ♥️ or 🤢?!? 
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Head on over to the blog (clicakable link in profile) to read more https://sweetphi.com/what-to-make-with-anchovies-and-anchovy-breadcrumbs-recipe/
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#anchovies #anchovy #breadcrumbs #anchovyrecipe  #easyrecipe  #easyrecipes #cookbookclub #foodblogger #milwaukeeblogger #sweetphiblog #seafood #sides #cauliflower #seafoodrecipes
If you have a sweet potato, a can of black beans a If you have a sweet potato, a can of black beans and some simple pantry staples, then you can make these burgers!
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These easy weeknight sweet potato burgers are done in 20 minutes, and are SO delicious.
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Clickable link in profile 👉🏻 https://sweetphi.com/easy-weeknight-sweet-potato-burger-recipe/
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#meatlessmonday  #sweetphiblog #dinner #dinnerideas #dinnerrecipes #recipes #easydinnerideas #burgers  #vegetarianrecipe #sweetpotatoburger #easydinnerrecipe #mainmeal  #healthy #mainmealrecipes #familydinner #veggieburger #sweetpotatorecipes #foodblogger #instafood  #easyrecipe #meatlessrecipe  #workingmom #healthyrecipe #foodblogeats  #sweetpotato #recipedeveloper #blackbeans #🍠 #toddlermealideas
Reading material in moms office 😍
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We’ve been loving new cookbooks and lots of family time and delicious food on this weeks’ Catching Up With Th Kelnhofers 
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👉🏻 https://sweetphi.com/catching-up-with-the-kelnhofers-80/
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#cookbookauthor #babyfood  #cookingwithkids #sweetphiblog  #family #familylife #kids #twins #lifeupdates #recipes #easyrecipea  #lifestyleblog #familyfun #twins #boygirltwins #motherhood #reallife #familyof5  #twinmom #twinmomlife #boymom #girlmom #twinsofinstagram #twinstagram #twinmama #lifewithtwins #twinsandatoddler #momblogger #lifestyleblogger #milwaukeemom
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