Dried Tart Cherry Muffins

Tart cherries don’t get nearly enough love—especially the dried kind. While most people think of blueberries or chocolate chips when it comes to muffins, dried tart cherries bring a whole new flavor dimension that’s both unexpected and seriously delicious. They’re bold, slightly tangy, and add this chewy, juicy pop that cuts through the sweetness of the muffin in the best way possible.

I first got into using dried tart cherries when I was looking to mix up my usual baking routine. You know how you can get stuck in that cycle of banana muffins, blueberry muffins, maybe some lemon poppy seed if you’re feeling fancy? These muffins were born out of that desire to try something new, and now they’re a regular in my kitchen. The cherries not only taste amazing, but they also add a gorgeous ruby color throughout the crumb, which makes the muffins look just as good as they taste.

The batter is simple and comes together quickly—no special mixers or fancy tools needed. You can whip it up in under 10 minutes, which makes it perfect for lazy weekend mornings or even weekday baking when you’re craving a homemade treat. The real star here, of course, is the dried tart cherries. I like to soak them in a bit of warm water before folding them into the batter so they plump up and get extra juicy while baking. That little trick takes the texture to a whole new level.

Whether you’re enjoying one with a cup of coffee, packing a few for an on-the-go snack, or serving them up for brunch, these muffins strike the perfect balance between comforting and surprising. They’re not your average muffin—and that’s exactly what makes them so good.

Why You’ll Love It

• Burst of Tart-Sweet Flavor: The dried tart cherries add a tangy punch that perfectly balances the sweetness of the muffin, giving every bite a bright, fruity twist.
• Soft, Moist Crumb: These muffins are tender and fluffy, with just the right amount of moisture—no dry, crumbly texture here!
• Easy to Make: You don’t need any fancy equipment or ingredients. The batter comes together with basic pantry staples in just minutes.
• Great for Snacking or Breakfast: Whether you grab one on your way out the door or pair it with coffee for a slow morning, they’re versatile and satisfying.
• A Unique Twist on a Classic: Tired of the same old muffin flavors? These cherry muffins are a fresh, unexpected change that’ll keep things exciting in your baking routine.

Ingredient List

Dry Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients

• ½ cup unsalted butter, melted and slightly cooled
• 2 large eggs
• ¾ cup plain yogurt or sour cream
• ¼ cup milk
• 1½ tsp vanilla extract

Add-Ins

• 1 cup dried tart cherries
• Optional: 1 tbsp coarse sugar for sprinkling on top

Ingredient Notes

• Dried tart cherries: I soak them in warm water for 5–10 minutes before using—they plump up beautifully and add a juicy bite.
• Yogurt or sour cream: Either works! I prefer full-fat yogurt for extra richness and moisture.
• Butter: Unsalted gives you better control over the salt in the recipe. Make sure it’s cooled slightly so it doesn’t cook the eggs.
• Vanilla extract: A good-quality vanilla makes a noticeable difference—worth using the real stuff here!
• Coarse sugar topping: Totally optional, but adds a lovely crunch and sparkle to the muffin tops.

Kitchen Equipment Needed

• Mixing bowls (2): One for dry ingredients, one for wet—makes combining easier and neater.
• Whisk: For mixing the dry ingredients and beating the wet ones together smoothly.
• Rubber spatula or wooden spoon: Great for folding the batter gently without overmixing.
• Muffin pan (12-cup): Standard size—my go-to is a nonstick pan from USA Pan; muffins release so easily.
• Paper liners or nonstick spray: Helps prevent sticking and makes cleanup quicker.
• Measuring cups and spoons: Accurate measurements = perfect texture every time.
• Cooling rack: Essential for letting muffins cool without getting soggy bottoms.

Instructions

Step 1: Prep Your Ingredients

• Preheat your oven to 375°F (190°C).
• Line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray.
• Place the dried tart cherries in a small bowl and cover with warm water. Let them soak for 5–10 minutes, then drain and pat dry with a paper towel.
  Pro Tip: Soaking helps rehydrate the cherries so they stay juicy and don’t dry out the muffins.

Step 2: Mix the Dry Ingredients

• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
• Set aside while you prep the wet mixture.

Step 3: Mix the Wet Ingredients

• In a medium bowl, whisk together the melted butter, eggs, yogurt (or sour cream), milk, and vanilla extract until smooth.
  Pro Tip: Make sure the butter has cooled slightly before adding it—this prevents the eggs from curdling.

Step 4: Combine Wet and Dry

• Pour the wet mixture into the bowl with the dry ingredients.
• Use a rubber spatula or wooden spoon to gently fold the batter together until just combined.
• Add the soaked tart cherries and fold them in evenly.
  Pro Tip: Don’t overmix! Stop once you don’t see any dry flour streaks. Overmixing = dense muffins.

Step 5: Fill the Muffin Pan

• Divide the batter evenly between the 12 muffin cups—fill each about ¾ full.
• If using, sprinkle the tops with coarse sugar for a crunchy, bakery-style finish.

Step 6: Bake

• Place the muffin pan on the center rack of your preheated oven.
• Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  Pro Tip: Ovens vary—start checking at 18 minutes to avoid overbaking.

Step 7: Cool and Enjoy

• Let the muffins cool in the pan for 5 minutes.
• Carefully transfer them to a wire rack to cool completely (or at least until warm enough to handle).

These muffins are amazing slightly warm, but they also keep well for a few days and freeze beautifully!

Tips and Tricks for Success

• Soak your cherries: This small step makes a big difference—soaked cherries stay juicy and don’t toughen in the oven.
• Use room temperature ingredients: Especially the eggs and yogurt. It helps the batter come together more smoothly for even baking.
• Don’t overmix the batter: Stir just until the dry spots are gone. Overmixing creates tough, rubbery muffins.
• Use an ice cream scoop: For evenly sized muffins and less mess when transferring batter to the pan.
• Test for doneness early: Every oven is different. Start checking a few minutes before the timer goes off to avoid dry muffins.

Ingredient Substitutions and Variations

• No yogurt? Swap in sour cream or even buttermilk for a similar tang and moist texture.
• Make it dairy-free: Use a plant-based yogurt and swap butter with melted coconut oil or neutral oil.
• Add nuts: Chopped walnuts or pecans add a nice crunch and pair well with the cherries.
• Try citrus zest: Add 1 tsp of lemon or orange zest to the batter for a bright, fresh flavor twist.
• Switch the fruit: Can’t find dried tart cherries? Use dried cranberries, chopped dried apricots, or golden raisins for a different flavor profile.

Serving Suggestions

• Warm with butter: Fresh out of the oven (or reheated), split one open and slather it with butter—it melts into all the nooks and crannies.
• With coffee or tea: I love enjoying one with a hot cup of coffee in the morning or an afternoon tea break—it’s the perfect cozy combo.
• On a brunch spread: Pair with fresh fruit, scrambled eggs, and breakfast sausages for a well-rounded, crowd-pleasing brunch.
• Pack in lunchboxes: These muffins are a great treat for kids or adults—easy to pack, not too messy, and full of flavor.
• Drizzled with glaze: For a dessert-style twist, mix powdered sugar with a splash of milk and vanilla to drizzle on top. Adds a bakery-style finish!

Storage and Reheating Instructions

• Room temperature: Store muffins in an airtight container for up to 3 days. Keep them in a cool, dry place.
• Fridge: For longer freshness, refrigerate in a sealed container for up to 5 days. Warm slightly before eating to bring back the softness.
• Freezer: Freeze individually wrapped muffins in a freezer-safe bag for up to 2 months.
• To reheat: Microwave one muffin for 15–20 seconds if at room temp, or 30–40 seconds from frozen.
• Refresh in the oven: You can also pop them in a 300°F (150°C) oven for about 8–10 minutes to restore that just-baked warmth and texture.

Frequently Asked Questions

Can I use fresh or frozen cherries instead of dried?

Fresh or frozen cherries have a lot more moisture and can throw off the balance of the batter. Stick with dried tart cherries for best results—plus, they give that chewy texture that makes these muffins special!

Do I have to soak the dried cherries first?

Technically, no—but it really improves the texture. Soaking plumps them up and makes each bite juicy and flavorful. It’s a quick step that’s totally worth it.

Can I make these muffins gluten-free?

Yes! Just swap the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture may be slightly different, but they’ll still be delicious.

How can I make these muffins healthier?

Try using whole wheat pastry flour or a mix of whole wheat and all-purpose. You can also reduce the sugar slightly or use coconut sugar for a more natural sweetener.

Can I make mini muffins instead?

Absolutely! Just use a mini muffin pan and reduce the bake time to about 10–12 minutes. Keep an eye on them—they bake quickly.

What can I use instead of yogurt or sour cream?

Buttermilk or even a thick, unsweetened plant-based yogurt will work well. The key is to use something creamy with a bit of tang for moisture and flavor.

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Did you try this recipe? Let me know in the comments how it turned out!

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