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Healthy Cherry Muffins - Light, Juicy, and Easy to Make

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups whole wheat pastry flour (or half whole wheat, half all-purpose for a lighter crumb)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional, but adds warmth)
  • 2 large eggs, at room temperature
  • 1/3 cup extra-light olive oil (or melted coconut oil or avocado oil)
  • 1/2 cup plain Greek yogurt (2% or whole milk for best texture)
  • 1/2 cup milk (dairy or unsweetened almond milk)
  • 1/3–1/2 cup honey or maple syrup (use 1/2 cup if you like a sweeter muffin)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups pitted cherries, chopped (fresh or frozen; if using frozen, don’t thaw)
  • 1 tablespoon lemon zest (optional, brightens the flavor)
  • 2 tablespoons rolled oats (optional, for topping)
  • 1–2 teaspoons coarse sugar (optional, for a lightly crisp top)

Method
 

  1. Prep your pan: Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Mix the dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
  3. Whisk the wet ingredients: In a separate bowl, whisk eggs, oil, yogurt, milk, honey or maple syrup, and vanilla until smooth. Add lemon zest if using.
  4. Combine gently: Pour the wet ingredients into the dry and stir with a spatula until just combined. The batter should be thick and slightly lumpy. Avoid overmixing.
  5. Fold in the cherries: Add the chopped cherries and fold them in lightly. If using frozen cherries, toss them in 1 teaspoon flour first to reduce bleeding.
  6. Fill the muffin cups: Divide the batter evenly among the 12 cups, filling each about 3/4 full. Sprinkle with rolled oats and a pinch of coarse sugar if you like.
  7. Bake: Bake for 16–20 minutes, or until the tops are set and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. This helps keep the bottoms from getting soggy.