I don't usually make yeast dough in the morning, especially when I'm in a hurry or not in the mood to hang around it. The cake didn’t turn out as I wanted, so I switched to muffins because they’re quick and I don’t need eggs or dairy to make them good. I already had the syrup and sour cherries from the compote, so I went straight to what was in the pantry.
Quick Info
Total time: approximately 40 minutes (10 minutes prep, 30 minutes baking)
Servings: 12 muffins
Difficulty: easy
Ingredients
300 g all-purpose flour
100 ml oil (I use sunflower oil, but any neutral type works)
80 g sugar
250 ml sour cherry syrup (from compote or jar)
2 teaspoons baking powder (leveled, not heaping)
a pinch of salt
sour cherries from compote or jar, well drained (about 200 g, but no need to measure exactly)
1 teaspoon vanilla extract or vanilla sugar (optional, but adds extra flavor)
Instructions
1. Prepare a muffin tin with paper liners or lightly grease it with oil. Preheat the oven to 200°C (400°F), top and bottom heat.
2. In a large bowl, mix the flour, baking powder, and salt.
3. In another bowl, pour in the oil, sugar, sour cherry syrup, and vanilla. Mix with a whisk or mixer on low speed just until combined.
4. Pour the wet ingredients over the dry ingredients. Mix briefly, just until you no longer see any dry flour. The batter shouldn’t be beaten or mixed too much, otherwise, the muffins will turn out dense.
5. Divide the batter among the 12 muffin cups. A spoon works best for this.
6. Place a few drained sour cherries on top of each muffin. You can gently press them in a bit, but don’t submerge them completely.
7. Put the tray in the preheated oven. Bake for 28-32 minutes, until the muffins are risen and lightly browned, and a toothpick comes out clean from the center.
8. Remove them from the tin after 5 minutes and let them cool on a wire rack. They can be eaten warm, but they come out nicer once cooled.
Why I Make This Recipe Often
They come together quickly, have no fancy ingredients, and I don’t have to keep an eye on them. I can pack them for later, and they stay soft even the next day. They’re flexible – I can use any fruit I have on hand if I don’t have sour cherries. They store well and don’t dry out quickly.
Tips and Variations
Tips
- Don’t overmix the batter; it will toughen.
- Make sure to drain the sour cherries well from the syrup to avoid excess moisture and a gummy batter.
- If your syrup is very sweet, you can reduce the sugar a bit.
- Make them the night before if you want to save time in the morning.
Substitutions
- You can use cherries or any berries instead of sour cherries.
- The sour cherry syrup can be replaced with fruit juice (go for something tart – pomegranate, cranberry) or sparkling water for a more neutral flavor.
- Coconut oil works if you want a different flavor, but it’s richer.
- Sugar can be substituted with brown sugar or xylitol, but the texture may vary slightly.
Variations
- Add a bit of lemon or orange zest for extra flavor.
- If you’re not vegan, you can add a few tablespoons of plant-based yogurt or milk for extra tenderness, but it’s not essential.
- You can add chopped nuts or almonds for a texture contrast.
- For more “chocolatey” muffins, add 1-2 tablespoons of cocoa powder to the batter and a splash of rum extract.
Serving Ideas
- They’re great on their own, with coffee or tea.
- You can dust them with vanilla sugar after they’ve cooled.
- You can slice them in half and spread with jam or peanut butter.
- If you have guests, they look nicer with a sprinkle of almond flakes on top before baking.
Frequently Asked Questions
1. Can I use other fruits, not just sour cherries?
Yes, they work well with cherries, blueberries, raspberries, strawberries, or even small diced apples. Just make sure the fruits aren’t too watery.
2. What if I don’t have muffin liners?
You can grease the cups with oil or a bit of vegetable butter. Use a spoon to remove the muffins after cooling if they don’t come out easily.
3. Can muffins be frozen?
Yes, they can be frozen after they’ve completely cooled. Leave them at room temperature for a few hours or warm them slightly in the oven.
4. Can I reduce the sugar?
Yes, you can lower it to 50-60 g, especially if your syrup is very sweet or you don’t want a dessert that’s too sweet.
5. How do I check if they’re done?
Insert a toothpick into the center of a muffin. If it comes out clean, they’re ready. If you see sticky batter, leave them for another 3-4 minutes and check again.
Nutritional Values
One muffin has approximately 170-180 kcal (estimated, for 12 pieces). Each contains about 3 g of fat, 32 g of carbohydrates, and 2-2.5 g of protein. The sugar content depends on how sweet the syrup is, but on average it’s about 9-10 g per piece. They are low in saturated fats.
Storage and Reheating
They can be stored at room temperature in a sealed container for up to 3 days. If you want to keep them longer, store them in the fridge, but bring them to room temperature before eating or warm them for 2 minutes in the oven. If they dry out, they can be lightly sprinkled with a few drops of water and warmed at 160°C (320°F) to soften them again.
Quick Info
Total time: approximately 40 minutes (10 minutes prep, 30 minutes baking)
Servings: 12 muffins
Difficulty: easy
Ingredients
300 g all-purpose flour
100 ml oil (I use sunflower oil, but any neutral type works)
80 g sugar
250 ml sour cherry syrup (from compote or jar)
2 teaspoons baking powder (leveled, not heaping)
a pinch of salt
sour cherries from compote or jar, well drained (about 200 g, but no need to measure exactly)
1 teaspoon vanilla extract or vanilla sugar (optional, but adds extra flavor)
Instructions
1. Prepare a muffin tin with paper liners or lightly grease it with oil. Preheat the oven to 200°C (400°F), top and bottom heat.
2. In a large bowl, mix the flour, baking powder, and salt.
3. In another bowl, pour in the oil, sugar, sour cherry syrup, and vanilla. Mix with a whisk or mixer on low speed just until combined.
4. Pour the wet ingredients over the dry ingredients. Mix briefly, just until you no longer see any dry flour. The batter shouldn’t be beaten or mixed too much, otherwise, the muffins will turn out dense.
5. Divide the batter among the 12 muffin cups. A spoon works best for this.
6. Place a few drained sour cherries on top of each muffin. You can gently press them in a bit, but don’t submerge them completely.
7. Put the tray in the preheated oven. Bake for 28-32 minutes, until the muffins are risen and lightly browned, and a toothpick comes out clean from the center.
8. Remove them from the tin after 5 minutes and let them cool on a wire rack. They can be eaten warm, but they come out nicer once cooled.
Why I Make This Recipe Often
They come together quickly, have no fancy ingredients, and I don’t have to keep an eye on them. I can pack them for later, and they stay soft even the next day. They’re flexible – I can use any fruit I have on hand if I don’t have sour cherries. They store well and don’t dry out quickly.
Tips and Variations
Tips
- Don’t overmix the batter; it will toughen.
- Make sure to drain the sour cherries well from the syrup to avoid excess moisture and a gummy batter.
- If your syrup is very sweet, you can reduce the sugar a bit.
- Make them the night before if you want to save time in the morning.
Substitutions
- You can use cherries or any berries instead of sour cherries.
- The sour cherry syrup can be replaced with fruit juice (go for something tart – pomegranate, cranberry) or sparkling water for a more neutral flavor.
- Coconut oil works if you want a different flavor, but it’s richer.
- Sugar can be substituted with brown sugar or xylitol, but the texture may vary slightly.
Variations
- Add a bit of lemon or orange zest for extra flavor.
- If you’re not vegan, you can add a few tablespoons of plant-based yogurt or milk for extra tenderness, but it’s not essential.
- You can add chopped nuts or almonds for a texture contrast.
- For more “chocolatey” muffins, add 1-2 tablespoons of cocoa powder to the batter and a splash of rum extract.
Serving Ideas
- They’re great on their own, with coffee or tea.
- You can dust them with vanilla sugar after they’ve cooled.
- You can slice them in half and spread with jam or peanut butter.
- If you have guests, they look nicer with a sprinkle of almond flakes on top before baking.
Frequently Asked Questions
1. Can I use other fruits, not just sour cherries?
Yes, they work well with cherries, blueberries, raspberries, strawberries, or even small diced apples. Just make sure the fruits aren’t too watery.
2. What if I don’t have muffin liners?
You can grease the cups with oil or a bit of vegetable butter. Use a spoon to remove the muffins after cooling if they don’t come out easily.
3. Can muffins be frozen?
Yes, they can be frozen after they’ve completely cooled. Leave them at room temperature for a few hours or warm them slightly in the oven.
4. Can I reduce the sugar?
Yes, you can lower it to 50-60 g, especially if your syrup is very sweet or you don’t want a dessert that’s too sweet.
5. How do I check if they’re done?
Insert a toothpick into the center of a muffin. If it comes out clean, they’re ready. If you see sticky batter, leave them for another 3-4 minutes and check again.
Nutritional Values
One muffin has approximately 170-180 kcal (estimated, for 12 pieces). Each contains about 3 g of fat, 32 g of carbohydrates, and 2-2.5 g of protein. The sugar content depends on how sweet the syrup is, but on average it’s about 9-10 g per piece. They are low in saturated fats.
Storage and Reheating
They can be stored at room temperature in a sealed container for up to 3 days. If you want to keep them longer, store them in the fridge, but bring them to room temperature before eating or warm them for 2 minutes in the oven. If they dry out, they can be lightly sprinkled with a few drops of water and warmed at 160°C (320°F) to soften them again.