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–+ servings
recipe breakfast cherry poppy seed muffin block

Cherry Poppy Seed Muffins

While almond or lemon poppy seed often get all the attention, we’re turning to cherries instead. These muffins are packed with juicy cherries and poppy seeds for a tender, fluffy muffin with plenty of flavor. Make a batch in under one hour to prep for the week ahead or to enjoy with friends and family on a Sunday morning
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Prep Time: 10 minutes
Cook Time: 28 minutes
Course: Breakfast
Servings: 12 Muffins
Calories: 225kcal

Ingredients

Muffins

  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp poppy seeds
  • 2 eggs
  • 3/4 cup milk
  • 1/3 cup oil
  • 1 tsp almond extract
  • 1 1/2 cups frozen thawed cherries, chopped

Optional glaze

  • 3/4 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tbsp almond extract

Instructions

  • In a large mixing bowl, whisk together the granulated sugar, brown sugar, 1 1/2 cups flour, baking soda, baking powder, salt, and poppy seeds.
  • Mix in the eggs, milk, oil, and almond extract until the batter forms. Do not overmix. Transfer the batter to the fridge to chill while preheating the oven to 350F.
  • Prepare a muffin pan with paper liners. Once the oven has preheated, toss the chopped cherries in the remaining flour and gently fold them into the batter. Fill each muffin pan well halfway full with batter.
  • Bake the muffins for 28 minutes until the tops are fully set and lightly golden brown. Let cool.
  • To glaze, whisk together the powdered sugar, milk, and almond extract. Drizzle the glaze over the tops of the muffins.
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