These muffins are quick to make, incredibly moist, and a delicious change from the standard blueberry muffin. The yogurt is a fantastic addition and not to be omitted (though I don’t see a problem with substituting it for dairy-free coconut or soy yogurt if you prefer). The same goes with substituting the melted butter with a non-dairy solid fat like coconut oil or baking margarine.
I’d imagine these would be even better with almond extract instead of the vanilla, and a few flakes of slivered almonds on top of each muffin, if you like that sort of thing. I decided to forego the slivered almonds and instead pop a whole cherry on the top of each muffin just before they went into the oven. Apparently I like the angry butthole look, go me. But(t) they were super delicious, so truust me…I’m a
Cherry Yogurt Muffins
YIELD: 14 muffins | PREP: 10 mins | BAKE: 15 mins
- 2 cups/250g AP flour
- 1 tsp/5g baking powder
- 1 tsp/5g baking soda
- ½ tsp/3g salt
- ¾ cup/140g granulated sugar (can sub with vanilla sugar if desired)
- 1 cup/245g plain full-fat yogurt
- 2 eggs, room temperature
- ¼ cup/57g unsalted butter, melted
- 1 tsp/5g nutmeg
- ½ tsp/2.5mL almond extract (optional)
- 1 cup/155g frozen or fresh cherries, plus one extra cherry for decorating tops of each muffin
- ¼ cup/27g slivered almonds for decorating muffin tops (optional)
- Preheat oven to 375° F/190°C and place racks in middle of oven. Prepare one 12-cup standard muffin tins and a 6-cup muffin tin (or 1 24-cup muffin tin) with paper muffin liners, or spray with non-stick baking spray.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a second, larger bowl, combine the sugar, yogurt, eggs, melted butter or oil, nutmeg and almond extract, and whisk until thoroughly combined.
- Add the dry ingredients to the wet and mix JUST until barely combined. Do not overmix.
- Gently fold in cherries (no need to defrost, just make sure cherries are not sticking together), reserving the extra cherries for decorating the tops. Using a large ice cream scoop (best) or a large spoon, spoon batter into muffin liners up to two-thirds full. Decorate tops with extra cherries and almond slivers if desired.
- Bake for 15 minutes, rotating pans halfway through bake time. Check for doneness with a toothpick or cake tester, then remove from oven onto cooling racks. If using muffin liners, you can remove the muffins from the tin right away to cool on racks; otherwise, wait five minutes before lifting out.
Store muffins in a sealed container or ziploc bag for up to four days.