I’ve never made a white chocolate cherry muffin before but since I had the ingredients on hand I thought I’d get creative with fresh cherries.
I am happy I did because they turned out so moist but not sugary like most commercial muffins.
I enjoy making white muffins once in a while adding in fresh fruits that I have on hand. One of my favourite white muffins is the blueberry muffin and on occasion I splurge making chocolate chip muffins.
Muffins have long since been a favourite as a breakfast muffin or even a snack muffin.
I’m pretty sure many of you would rather reach for a muffin over a donut for breakfast but be careful as they are not all created equally in terms of calories and fat content. I find it’s not often though that we see a fresh cherry muffin at the shops and to be honest they should be because they are just as good as any other fruit muffin.
A muffin, especially a white muffin is simply cake that you can eat with your hands. So when you think you are eating a healthy muffin just because it has fresh fruit or even bran in the mix take caution if you are on a special diet. I don’t have all the nutritional info on my white chocolate cherry muffin but if you want a snack once in a while it’s a nice change from your dark or milk chocolate treats.
White chocolate cherry muffin
I was rounding up all the fruit in our refrigerator that needed using up and I found some cherries that needed some love. Since we announced we are having a baby eating on the run has been the norm. Eating healthy is a priority for my wife but when you are pregnant you don’t mind a treat here and there to satisfy those cravings.
Since I have been so busy I wanted to create some easy to make muffins that wouldn’t keep me in the kitchen for too long which incorporated some freshness.
I wanted to make something for my wife that would keep her happy and I know how much she loves cherries. Cherries have been a huge part of her diet ever since she was a child. She would often go with her family cherry picking on the weekends where they would pick boxes of cherries. Her parents would make all sorts of jams, cherry pies and even cherries soaked in liquor for those special occasions.
Sure we have whole grain cereals, oatmeal, toast and other goodies to eat for breakfast but sometimes we like to grab a snack on the go or something quick to eat. We’ve made frequent trips to the hospital so instead of stopping off at the local coffee joint to be tempted by the smell of donuts and muffins we make our own to bring along with other fruits and nuts we can eat on the go.
If you are not a fan of white chocolate you can easily make cherry muffins with no chocolate as this recipe is a basic white muffin recipe although I’ve added in some plain yogurt to keep it fluffy and moist. If you don’t like cherries, no fear add in any fruit you like and make this your signature fruit muffin.
I like the cherry muffin myself especially that you can make it in one bowl although I would likely add a bit more of the almond extract to get more depth of flavour into the muffin. If you don’t fancy the almond cherry flavour you can eliminate the extract and keep it simple. Finding fresh cherry recipes is not always easy because for most people we stick to the tried and true recipes.
What is your favourite muffin to make?
Muffin Baking Time varies depending on your oven. If you find the tops are browning too fast add a sheet of tin foil over the top to lightly cover while they cook through. Once your timer goes off use a toothpick to see if the cherry muffins are done baking by inserting the toothpick. If the toothpick comes out clean your cherry muffin is done.
- 1 tbsp vanilla extract
- 1 tbsp almond extract
- 1/2 cup softened butter
- 1/2 cup white granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs (room temp)
- 1/3 cup of plain thick yogurt
- 1/2 cup of whole milk or 2 percent
- 1/2 cup white chocolate chips
- 2 cups of all-purpose flour
- 2 tsps baking powder
- 1/2 tsp of salt
- 2 cups of fresh cherries pitted and cut in half plus one tbsp of flour mixed in to coat so they don’t sink to the bottom of your muffin.
- Pre-heat oven to 350 degrees (see my muffin baking time note in blog post above)
- In a mixing bowl mix the butter , vanilla extract, almond extract and the sugar until combined
- Add in your eggs one at a time and combine
- Add in your milk and yogurt then stir to combine
- In another bowl add your dry ingredients and mix together then add to your wet mixture above
- Stir to combine but don’t over-mix the batter
- Fold in your cherries and white chocolate chips
- Spray a large 6 cup muffin tin with cooking spray or a 12 cup muffin tin whichever you prefer (I used the large muffin tin)
- Fill each muffin cup to the top so you get nice big muffin tops. The muffin mix should not be runny, rather thicker.
- Bake in pre-heated oven for 20 mins or until a toothpick comes out clean. Don’t over-bake your muffins or they will become dry.
It’s not everyday that fresh cherries are available at the supermarket for a great price so take advantage of these seasonal cherries while you can before they go back up in price. I hope you enjoy these fresh fruit muffins stuffed with cherries and loaded with white chocolate chips.
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