These Cherry-Oatmeal Muffins are the perfect balance of sweet and tart, offering a moist crumb studded with juicy sour cherries. The addition of grated orange peel provides a fragrant citrus note that cuts through the richness, while quick oats add a satisfying texture and wholesome heartiness. Ideal for a cozy weekend breakfast, a lunchbox treat, or an afternoon snack with coffee, these muffins come together easily with pantry staples. The brown sugar topping adds a delightful crunch, making each bite irresistible. They freeze beautifully, so you can bake a batch and enjoy them fresh throughout the week. Simple, comforting, and undeniably delicious.
Cherry-Oatmeal Muffins
Description
These Cherry-Oatmeal Muffins are the perfect balance of sweet and tart, offering a moist crumb studded with juicy sour cherries. The addition of grated orange peel provides a fragrant citrus note that cuts through the richness, while quick oats add a satisfying texture and wholesome heartiness. Ideal for a cozy weekend breakfast, a lunchbox treat, or an afternoon snack with coffee, these muffins come together easily with pantry staples. The brown sugar topping adds a delightful crunch, making each bite irresistible. They freeze beautifully, so you can bake a batch and enjoy them fresh throughout the week. Simple, comforting, and undeniably delicious.Ingredients
Directions
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Preheat your oven to 400&# 194;°F (200ðC).
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Spray twelve 2 3/4-inch muffin cups with nonstick cooking spray or line with paper liners.
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In a large mixing bowl, whisk together the all-purpose flour, quick oats, grated orange peel, and baking powder until well combined.
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Gently fold the pitted sour cherries into the dry ingredients to coat them evenly, which helps prevent sinking.
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In a separate small bowl or measuring cup, combine 1 cup of water, thawed frozen orange juice concentrate, vegetable oil, lightly beaten egg, and vanilla extract. Stir until smooth.
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Pour the wet ingredients into the bowl with the dry ingredients.
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Mix with a fork or spatula just until the flour is moistened; do not overmix, as the batter should remain slightly lumpy.
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Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
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Sprinkle the tops of each muffin evenly with packed brown sugar.
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Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Remove the pan from the oven and let the muffins cool in the pan for 5 minutes.
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Transfer the muffins to a wire rack to cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1212.6kcal
- % Daily Value *
- Total Fat 10.9g17%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 1174.6mg49%
- Total Carbohydrate 231.0g77%
- Dietary Fiber 18.0g72%
- Sugars 3.4g
- Protein 42.8g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
