Muffins soft and delicious cherry, easy to make with a few simple steps.

The first time I bought cherries this year I wasn’t impressed, but that’s always the case.

As days go by and prices drop, they magically become tastier.

Practically, washed and put on the table, they were gone one after the other.

So I bought two boxes, one to eat and one to make a sweet recipe and enrich my collection of delicious desserts.

I chose these muffins, always following one of my ideas on the blog, but this time I didn’t use cornstarch.

Once the cherries were washed and cleaned, I immersed them in the delicious batter and after about half an hour or so we had our breakfast treat.

Below, I’ll leave you my favorite muffins, always super easy to make.

Ingredients

Tools

To make the soft and delicious Cherry Muffins, first clean the cherries well, removing the stems, washing and drying them, then removing the pits.
Then cut them in half or into pieces depending on your preference and set them aside.
In a large bowl, beat the eggs with the sugar and add the oil and milk.
Once you have a smooth batter, add the dry ingredients: flour, baking powder, and a pinch of fine salt.
After this step, pour in the cherry pieces and incorporate them with a spatula.
Pour the batter, filling the baking cups two-thirds full.
I placed them in the muffin tray to keep their shape.
Bake at 350°F in a preheated fan oven for 35 minutes or until fully cooked.
Let them cool before removing from the baking cups.
You can decorate them with powdered sugar if you wish.

You can store the muffins at room temperature, in an airtight container, for up to 5 days.