Cherry Yogurt Muffins

These moist muffins are filled with sweet cherries and a lovely vanilla touch. They are perfect for school lunchboxes or summertime picnics. The homemade cherry yogurt muffins are much better than ones bought in grocery and have a boost of protein from the Greek yogurt.
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Ingredients

Yields ~12 smaller muffins
  • 2/3 cup white sugar
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1/3 cup milk
  • 1 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup Greek yogurt (or plain yogurt)
  • 1 cup cherries, pitted and chopped into quarters

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Directions

  1. Preheat oven to 190ºC. Place muffin liners in the pan.
  2. Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined.
  3. Mix the flour, baking powder and salt. Once the baking powder and salt are pretty well distributed in the flour, stir them into the wet ingredients until combined. Don’t overmix.
  4. Stir in the yogurt just until well distributed. Fold in the cherries (you can leave some for the top so some would be visible on the crown of the muffin).
  5. Evenly distribute the batter in the muffin tin to fill 2/3 of each tin. If you saved some berries for the top, sprinkle them on and press them in lightly.
  6. Bake muffins for about 25 minutes or until a toothpick comes out clean.
  7. After muffins are taken form the oven, place them on a rack to cool.
  8. To keep the muffins moist, put them in an air tight container, if not serving immediately.

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Recipe adopted from Yammie’s Noshery

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