Bakery‑Style Sour Cherry Muffins

Sour Cherry Muffins

Here in Michigan, we’re lucky to have so many fruits that thrive in our climate—especially cherries. Every July, the Cherry Capital in Traverse City bursts with fresh, tart cherries, and it’s the perfect time to bake a batch of soft, bakery‑style sour cherry muffins.

Homemade muffins always beat store‑bought. They cost less, taste fresher, and you control every ingredient—including the sweetness. These sour cherry muffins are tender, flavorful, and packed with juicy cherries in every bite.

We pick our cherries each summer, pit them, and flash‑freeze them so we can bake with them all year long. If you spot sour cherries in the store (bonus if they’re on sale), grab them—you can make these muffins with fresh or frozen cherries.

What Ingredients You’ll Need:

• flour – all purpose
• baking powder
• eggs
• sugar
• softened butter
• sour cream
• pitted sour cherries
• milk

Why You’ll Love These Sour Cherry Muffins

• Soft, tall, bakery‑style crumb
• Works with fresh or frozen cherries
• Not overly sweet
• Freezer‑friendly
• Ready in 30 minutes

What is your favorite flavor of muffins to make?

Can You Use Melted Butter to Make Muffins?

This recipe needs soft butter. Melted butter will change the consistency of the batter and it may be more liquidy and take longer to bake.

Should You Use Fresh or Frozen Cherries?

You can use either, but it make take longer for the frozen cherries to bake. If you thaw the cherries first, drain them as well (or do not include the milk if there is a lot of juice). If you find your batter is a little soupy with the frozen cherries, you could add a little flour, you want it more than pancake thick.

Our Favorite Michigan Cherry Recipes

Here are a few of our favorite cherry recipes we make

• cherry choclate jam
• cherry fluff
• cherry cobbler
• cherry pie
• cherry scones
• pie filling

Can you Add Greek Yogurt instead of Sour Cream?

Definitely. You can swap Greek yogurt for sour cream, equal parts.

Do You Measure the Tart Cherries Before or After Pitting?

We always measure the tart cherries after pitting. The volume changes a LOT after the pits are removed.

Can You Make These Muffins Chocolate Cherry Muffins?

Definitely! Add 1 cup chocolate chips (semi sweet or milk chocolate chips). If you want to really make them chocolatey, add 1/3 to 2/3 cups unsweetened cocoa powder to the batter. You may need to add a little more milk to keep the batter from being to dry.

Bakery‑Style Muffin Tips

Start with room‑temperature ingredients: Soft butter, room‑temp eggs, and slightly warm dairy blend more smoothly and help the batter rise evenly.

Cream the butter and sugar properly: This traps air in the batter, giving you that tall, fluffy bakery crumb.

Don’t overmix the batter: Mix just until the flour disappears. Overmixing leads to dense, tough muffins.

Use thicker batter for taller muffins: A thicker batter supports a higher rise and prevents cherries from sinking.

Fill the muffin cups generously: For bakery‑style domes, fill each cup ¾ full or slightly higher.

Start with a high oven temperature: Begin at 425°F for 5 minutes, then lower to 350°F. The initial heat creates steam that lifts the muffin tops.

Use fresh baking powder: Old leavening means flat muffins. Replace every 6 months for best results.

Fold in cherries gently: This keeps the batter airy and prevents streaking or overmixing.

Let the batter rest: A 10–15 minute rest hydrates the flour and helps create taller, softer muffins.

Bake on the center rack: Ensures even heat and consistent browning.

Cool in the pan briefly: Let muffins sit 5 minutes before transferring to a rack so the structure sets without becoming soggy.

Let’s make a batch of these soft, bakery‑style sour cherry muffins.

Print Recipe

5 from 5 votes

Bakery‑Style Sour Cherry Muffins

Soft, bakery‑style sour cherry muffins made with fresh or frozen tart cherries. These muffins are tender, flavorful, and perfect for using Michigan cherries all year long.

Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Baking

Cuisine: American

Servings: 12 muffins

Author: Regina Sober

Equipment

• Mixing Bowls
• Spatula
• Kitchen Aid Mixer
• Muffin Pan
• Muffin liners
• Measuring Cups
• Measuring Spoons

Ingredients

• 2 cup flour
• 1 Tablespoon baking powder
• 1.2 teaspoon salt add if using unsalted butter
• 1 egg room temperature is best
• 1 cup sugar
• 1/2 cup soft butter
• 1 cup sour cream
• 2 cups pitted tart cherries cut cherries in half if large
• 1/4 cup milk

Instructions

• Preheat the oven to 425℉ degrees.
• Spray the muffin tin or use cupcake papers (much easier clean up to use cupcake papers).
• In a small bowl, add the flour, baking powder,salt and cherries and mix and set aside.
• In a large bowl, add the egg and whisk until the egg yolks turn a lighter yellow.
• Add the sugar into the egg and mix together. Add the butter and mix into the egg and sugar.
• Add 1/2 the sour cream and mix and then add the remainder, the milk and mix.
• Pour the dry ingredients into the wet gradually and stir until incorporated. Don't over mix. Let the batter sit for 15 minutes before putting in the tin.
• Fill the muffin tins to the top of the liners or top of the muffin tin.
• Bake for 5 minutes at 425℉, then reduce heat to 350℉ and bake for 25 minutes or until golden brown and the toothpick comes out clean.
• Let the muffins cool for 5 minutes in the pan, then remove and let cool.

Video

Notes

Bakery‑Style Muffin Tips

Start with room‑temperature ingredients: Soft butter, room‑temp eggs, and slightly warm dairy blend more smoothly and help the batter rise evenly.

Cream the butter and sugar properly: This traps air in the batter, giving you that tall, fluffy bakery crumb.

Don’t overmix the batter: Mix just until the flour disappears. Overmixing leads to dense, tough muffins.

Use thicker batter for taller muffins: A thicker batter supports a higher rise and prevents cherries from sinking.

Fill the muffin cups generously: For bakery‑style domes, fill each cup ¾ full or slightly higher.

Start with a high oven temperature: Begin at 425°F for 5 minutes, then lower to 350°F. The initial heat creates steam that lifts the muffin tops.

Use fresh baking powder: Old leavening means flat muffins. Replace every 6 months for best results.

Fold in cherries gently: This keeps the batter airy and prevents streaking or overmixing.

Let the batter rest: A 10–15 minute rest hydrates the flour and helps create taller, softer muffins.

Bake on the center rack: Ensures even heat and consistent browning.

Cool in the pan briefly: Let muffins sit 5 minutes before transferring to a rack so the structure sets without becoming soggy.