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.
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
- Preheat oven to 190ºC. Place muffin liners in the pan.
- Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined.
- 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.
- 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).
- 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.
- Bake muffins for about 25 minutes or until a toothpick comes out clean.
- After muffins are taken form the oven, place them on a rack to cool.
- To keep the muffins moist, put them in an air tight container, if not serving immediately.
Recipe adopted from Yammie’s Noshery