Michigan Cherry Muffins

Elevate your breakfast game with these irresistible Michigan Cherry Muffins, a delightful homage to the tart cherries that make the Great Lakes region famous. Perfectly moist and fluffy, these muffins combine the subtle sweetness of vanilla and almond extracts with the tangy brightness of dried Michigan tart cherries. A light dusting of coarse sugar on top adds an irresistible crunch to each bite. Easy to make in just 15 minutes of prep and 20 minutes of baking, they’re a quick and satisfying treat for any time of day. Whether served warm with butter or enjoyed as an on-the-go snack, these cherry-studded muffins are a must-try for anyone craving a taste of Michigan’s finest flavors!

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cups granulated sugar
• 2 teaspoons baking powder
• 0.25 teaspoons salt
• 0.75 cups whole milk
• 0.5 cups unsalted butter, melted and slightly cooled
• 2 pieces large eggs
• 1 teaspoons almond extract
• 1 teaspoons vanilla extract
• 1 cups dried Michigan tart cherries
• 1 tablespoons all-purpose flour for coating cherries
• 2 tablespoons coarse sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

In a separate bowl, whisk together the milk, melted butter, eggs, almond extract, and vanilla extract until fully combined.

Step 4

Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are fine.

Step 5

In a small bowl, toss the dried Michigan tart cherries with 1 tablespoon of all-purpose flour to prevent them from sinking in the batter.

Step 6

Gently fold the floured cherries into the muffin batter with a spatula, ensuring even distribution.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with coarse sugar for extra crunch.

Step 8

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	1003.1 grams (1003.1g)

Amount per serving	% Daily Value*
Calories	3268

Total Fat 116.40g	149%
Saturated Fat 67.50g	338%
Polyunsaturated Fat 0.20g
Cholesterol 652mg	217%
Sodium 1711mg	74%
Total Carbohydrate 511.70g	186%
Dietary Fiber 14.70g	53%
Total Sugars 293.30g
Protein 48.60g	97%

Vitamin D 161IU	803%
Calcium 381mg	29%
Iron 14mg	80%
Potassium 1312mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.9%

Protein: 5.9%

Carbs: 62.2%