Homemade Cherry Muffins

Yesterday while Mack napped and Chris worked on his computer, Evie and I ran some errands around our neighborhood.  One of the best things about living in the middle of a big city is that everything we could possibly need is within a 10 minute walk of our home.  Evie and I picked up some Fels Naptha soap (for homemade laundry detergent) at the hardware store and a few groceries while enjoying some special time just the two of us.

As we were walking down the street holding hands Evie made an abrupt announcement: “Cherry muffins!” I have no idea how or why the thought popped in her head, but she felt compelled to share it with me so of course I had to oblige.  I’ve never made cherry muffins before – where did she get the idea for them?! – but as I looked down into her pleading blue eyes I knew I had to make some for her.

So, this afternoon we got to work on her cherry muffins.  It is always so nice to spend some quiet time with my big girl.  She loves hanging out in the kitchen with me, and when I give her simple tasks she is always so happy to help out.  Oh how I love my Evie!!

Most muffin recipes call for vegetable oil, but whenever possible I like to use real fats like butter, lard or coconut oil.  Today we used melted butter and the results were delicious.  I also used the cherry juice from the thawed cherries to add moisture.  And, to make them even more fun Evie and I made a simple crumb topping. Delicious!

Homemade Cherry Muffins

1 1/2 cups flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

6 tablespoons melted butter

1/2 cup milk, warmed

1 egg

1 1/2 cups frozen cherries, thawed with resulting juices reserved


1/4 cup flour

1/4 cup sugar

1/4 cup brown sugar

2 tablespoons butter, cold and cubed

Preheat oven to 400 degrees.

Combine flour, sugar, salt and sugar in a medium bowl. IN a separate bowl, whisky milk, melted butter and egg. Pour wet ingredients into dry and mix until dry just starts to moisten.

Roughly chop thawed cherries (I just used kitchen scissors directly in the bowl they thawed in).  Pour cherries and their juice into the muffin batter and stir until well combined. Drop into muffin tin lined with muffin paper.

Mix flour and sugars in a small bowl. Using your fingers, work the cold butter into the flour-sugar until coarse crumbs form.  Generously sprinkle on unbaked muffins.

Bake for 15-20 minutes.

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1 Comment for this entry

  1. Hannah says:

    Love that last picture of Evie waiting for her muffins. :~)

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