Cherries and Cream Muffins

Kathie Carr


I got this recipe from my sister who makes really good muffins. Its special because of the sugary topping and the delicious cherries.

Thanks Becky!


★★★★★ 2 votes

10 Min
20 Min


  • 1/2 c
    butter, softened
  • 1 c
  • 2 large
    eggs, beaten
  • 1 tsp
    almond extract
  • 1/2 tsp
    vanilla extract
  • 2 1/2 c
    frozen, unsweetened tart cherries, well drained, thawed, and divided
  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/2 tsp
  • 1/2 c
    milk, divided
  • ·
    sugar for topping

How to Make Cherries and Cream Muffins


  1. Preheat oven to 375 degrees. Grease 12 muffin cups or use paper liners to prepare pan.

    In a large bowl beat butter and sugar until light and fluffy. Add eggs and flavorings. Mix well. Add half of the well drained cherries and set this mixture aside.
  2. Stir together flour, baking powder, and salt. Add half of flour mixture to butter mixture and fold in with a spatula. Next add half of milk. Blend in. Then add remaining flour mixture, just blend a bit, and add remaining milk. Fold in remaining cherries.
  3. Fill muffin cups 2/3 full. Sprinkle with sugar, using a generous amount on each muffin.

    Bake for 20-30 minutes or until golden brown.

Printable Recipe Card

About Cherries and Cream Muffins

Course/Dish: Muffins

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