The eggless cherry muffins are soft, delicious, and fragrant treats, perfect for breakfast or a snack. The soft batter is made without eggs, with butter and milk, and enriched with syrupy cherries that provide a juicy and slightly aromatic heart.
These muffins are an easy idea to make in a short time, without special tools and using ingredients we usually already have in the pantry. The preparation follows the classic muffin technique: dry ingredients are mixed in one part and liquids in another, then they are quickly combined without overworking the batter. This way, the muffins remain soft and well-risen.
They are an original variation of my peach and yogurt muffins and recall in softness the grandma’s apple cake. If you love fruit desserts, you won’t be able to resist the aroma they release while cooking.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 6Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 220.22 (Kcal)
- Carbohydrates 30.30 (g) of which sugars 12.50 (g)
- Proteins 3.51 (g)
- Fat 10.23 (g) of which saturated 6.32 (g)of which unsaturated 3.43 (g)
- Fibers 0.66 (g)
- Sodium 1.86 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cherry Muffins
For the batter, I only used 6 cherries cut into pieces because they are already very sweet and release a lot of syrup. If you prefer a more intense flavor, you can slightly increase the quantity, adding a few more pieces to your liking.
- 1 1/4 cups all-purpose flour
- 1/4 cups sugar
- 1 teaspoon baking powder
- 1/2 lemon zest (Grated)
- 5 tablespoons butter (Melted)
- 1/2 cup partially skimmed milk
- 6 syrupy cherries (Cut into pieces for the batter)
- 6 syrupy cherries (For the top)
Useful Tools for Cherry Muffins
- Bowls
- Hand Whisk
- Spatula
- Spoons
- 6 Cupcake Liners
Steps
In a bowl, I prepare the dry ingredients by mixing flour, sugar, baking powder, and grated lemon zest. In another bowl, I work on the liquid ingredients by combining milk and the now-cooled melted butter, mixing with a hand whisk. I pour the liquids into the bowl with the dry ingredients and quickly mix with a spatula, without overworking the batter which should remain light. I cut some cherries into pieces and gently fold them into the batter.
With two spoons, I distribute the batter into the cupcake liners, filling them up to two-thirds of their height. On each muffin, I place a well-drained syrupy cherry and let a little of its syrup fall to make the core softer and tastier. I bake in a preheated static oven at 350°F for about 25 minutes, until the muffins are puffed and golden. I check the baking with a toothpick test, then let them cool on a rack and serve them warm or at room temperature.
Storage and Useful Tips
The eggless cherry muffins stay soft for two days under a glass dome or in an airtight container. You can also freeze them already baked and thaw them at room temperature when needed.
Gluten-free variant: replace all-purpose flour with a gluten-free mix for sweets.
Freshness effect: flavor the batter with a teaspoon of vanilla extract or orange zest.
Add dark chocolate chips for an extra touch of deliciousness.
In summer, you can replace syrupy cherries with pitted fresh cherries.
Questions and Answers
Can they be made without butter?
You can replace the butter with 3 tablespoons of vegetable oil.
Can I use plant-based drinks?
Yes, you can replace the milk with soy or oat drink for a lactose-free version.
Is it possible to make them vegan?
Sure, just use vegetable margarine and plant-based milk instead of butter and cow’s milk.
