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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!
4.32 from 60 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 18


  • 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


  • 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.


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. 


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