Delicious, simple, soft and fluffy oatmeal muffins bursting with juicy cherries. Serve warm for breakfast or brunch. I love muffins and these oatmeal muffins are my new favorite way of eating breakfast. They're so convenient, you can eat them on the go, or pack a few and take to work or pop in a lunch box.
The oatmeal in these adds a nice texture and gives the muffins a bit of body and makes them filling. Whilst not chewy, they are fluffy and light.
The addition of cherries makes for a slightly tangy sharpness against the sugar.
These muffins aren't particularly sweet, there is just a hint of sugar taste. So if you do have a sweet tooth, feel free to add a bit more sugar or a drizzle of honey in the batter.
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We've answered a few common questions below about muffins, and how you can make sure you get perfectly baked, light and fluffy muffins each time.
The recipe is very easy, and the ingredients are regular, store cupboard ingredients.
We've used frozen cherries here. Keep them frozen until you want to use them. Fresh cherries or canned cherries will also work. Make sure you drain any excess liquid so the batter isn't extra 'wet'.
We've got a variety of muffins you can make, and if you'd like to make some different flavored muffins using a variety of fruits, we have recipes for those too so be sure to check those out!
Can I use fresh or frozen cherries?
You can use either, and also canned cherries. Just be sure to drain and pat dry on kitchen paper to remove any excess liquid.
How can I make my muffins soft and fluffy?
- Make sure your ingredients are at room temperature. This will help you get a smooth batter.
- Adding the right amount of baking powder will also make a difference, so be sure to check quantities when you look at muffin recipes!
- Don't over-mix your muffin batter. Make sure you mix just enough to combine. It's ok if there are spots of flour not mixed thoroughly. This is good and will help your muffins be super fluffy and rise well.
How do you make moist and tender muffins?
Adding some acid, such as lemon juice or buttermilk will give you moist, soft, and tender muffins.
Why are my muffins soggy inside?
This can happen if you leave muffins to cool in their pans for too long. Make sure you allow them to cool for 5 minutes in the pan and then transfer them to a cooling rack to allow the cooler outside air to circulate around them.
Another reason is if you haven't baked them for long enough or at a too low temperature.
Prep Time
20 Minutes
Bake Time
15 - 18 Minutes
Serves
12
Ingredients you will need
Dry Ingredients
- All-Purpose / Plain Flour
- Regular Sugar
- Salt
- Baking powder
- Rolled oats, old-fashioned or quick-cooking
Wet Ingredients
- Milk
- Lemon juice
- Vegetable oil
- Eggs
- Vanilla extract
- Cherries, fresh or frozen
Note: If you have a particularly sweet tooth, add extra sugar. These are not overly sweet.
See the recipe card below for quantities.
Instructions
1. Preheat the oven to 400 F or 200 C. Line a muffin pan with 12 muffin cases.
2. Roughly chop the cherries, leaving them chunky.
3. In a bowl, add the milk and lemon juice, stir and then add the oatmeal.
4. Stir in the oats very well so they can all soak and soften.
Then add the remainder of the wet ingredients and using a fork, beat so the eggs are well combined with the rest of the wet ingredients. Set aside.
5. In a separate large bowl, measure out the remaining dry ingredients and combine with a spoon so everything is mixed in well.
6. Add the wet ingredients to the dry ingredients, and stir just enough until combined.
Make sure you do not over mix as this will toughen the muffins.
7. Take a large spoon and add the batter to the 12 muffin liners.
8. Place a few cherries on top of each muffin batter so it sits on top.
9. Bake for 15 - 18 minutes, until golden brown and the cake tester comes out clean.
10. Remove from the oven and allow to cool in the muffin pan for 5 minutes and then transfer to a cooling rack.
11. Serve whilst warm or store in an air tight container.
These muffins will store in an air tight container for about 2 days or you can freeze.
If you love cherries, you can make our lovely fluffy Cherry Scones too!
Recipe Card
Fluffy Cherry Oatmeal Breakfast Muffins
Delicious, simple, soft and fluffy oatmeal muffins bursting with juicy cherries. Serve warm for breakfast or brunch
Ingredients
Dry Ingredients
- 1 ½ cups or 180 g All-Purpose / Plain Flour
- ½ cup or 100g Regular Sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup or 45g rolled oats, old-fashioned or quick-cooking
Wet Ingredients
- 1 cup or 220 ml milk
- 2 Tablespoons lemon juice
- ⅓ cup or 65 ml vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 7 oz or 200 g Cherries, fresh or frozen
Instructions
1. Preheat the oven to 400 F or 200 C. Line a muffin pan with 12 muffin cases.
2. Roughly chop the cherries, leaving them chunky.
3. In a bowl, add the milk and lemon juice, stir and then add the oatmeal.
4. Stir in the oats very well so they can all soak and soften
Then add the remainder of the wet ingredients and using a fork, beat so the eggs are well combined with the rest of the wet ingredients. Set aside.
5. In a separate large bowl, measure out the remaining dry ingredients and combine with a spoon so everything is mixed in well.
6. Add the wet ingredients to the dry ingredients, and stir just enough until combined. Make sure you do not over mix as this will toughen the muffins.
7. Take a large spoon and add the batter to the 12 muffin liners.
8. Place a few cherries on top of each muffin batter so it sits on top.
9. Bake for 15 - 18 minutes, until golden brown and the cake tester comes out clean.
10. Remove from the oven and allow to cool in the muffin pan for 5 minutes and then transfer to a cooling rack.
11. Serve whilst warm or store in an airtight container.
These muffins will store in an airtight container for about 2 days or you can freeze.
Notes
- If you have a particularly sweet tooth, add extra sugar. These are not overly sweet.
- These muffins will store in an airtight container for about 2 days or you can freeze.
Recommended Products
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Warm party Baking Cups Cupcake Liners, Standard Sized, 300 Count (Rainbow), -
Valentine's Day Cupcake Liners (3 Designs, 450 Pack)
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Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
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MEYKISS Cake Tester, Stainless Steel Cake Tester Probe Skewer Kitchen Baking Tools, Set of 2
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Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 178Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 233mgCarbohydrates: 26gFiber: 1gSugar: 11gProtein: 4g
Delicious Recipes for Muffins
Here's a selection of our favorite muffin recipes for you to enjoy!
Blueberry Muffins. An easy breakfast muffin recipe, using fresh blueberries and regular pantry ingredients. Not overly sweet and great served warm for breakfast
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Delicious, simple, soft and fluffy oatmeal muffins bursting with juicy blueberries. Serve warm for breakfast or have as a nice snack
Blueberry Streusel Muffins. Delicious breakfast muffins filled with homemade blueberry sauce then topped with a crunchy streusel topping.
Nanny's Easy Breakfast Muffins are ideal for breakfast or brunch, soft fluffy muffins topped with delicious cinnamon and sugar butter. Perfect with a cup of coffee!
Chocolate Banana Muffins With a Caramel Drizzle Topping. Fluffy, soft and packed with bananas and chocolate. Perfect for breakfast, brunch or snack time.
Caramel Pear filled Cornbread Muffins. These are great served warm for breakfast or a dessert with a blob of ice cream ice cream
Delicious, simple, wholesome muffins, slightly sweet with a nutty flavor from the oats. Best served warm as a side to a meal or breakfast.
Cranberry Lemon Muffins. Incredibly easy recipe, perfect for breakfast or brunch. Great for using up left over cranberry sauce from Thanksgiving or Christmas too!
Apple and Pumpkin Muffins! These breakfast muffins are full of the flavors of Fall with pumpkin, apple and cinnamon with a delicious streusel topping. A really easy recipe and that topping is so good!
White Chocolate and Macadamia cakes. An incredibly easy recipe with fabulous flavors and texture. Yummy!
Nanny's Best Chocolate Brownie Muffins are simply yummy! It's an easy recipe and perfect for chocolate lovers!
Blueberry and White Chocolate Muffins Great flavor combination and very easy recipe.
Pecan and Banana Mini Cakes are wonderful soft, moist and full flavored with a great streusel topping. Also nice as a regular loaf size.
Rhubarb Oatmeal Muffin Cake is a great old fashioned breakfast cake! It’s easy to make, bursting with juicy rhubarb and has a great texture from the oats.
Fluffy Rhubarb Breakfast Muffins.
A delicious breakfast or snack, these slightly sweet muffins are loaded with juicy tangy rhubarb, soft and fluffy, with added texture from the oats.
Easy recipe for mixed berry muffins, ideal for breakfast and quick to make. Tender and bursting with juicy berries. Use fresh or frozen berries for these fruit muffins
Delicious English Muffins Delicious English bread recipe, often eaten for breakfast. Serve warm with butter! You can eat these sweet or savory! Freezer friendly too! Simple recipe
Cinnamon & Raisin English Muffins - Delicious opened and served warm with a nice spread of butter on each half! Easy stove top recipe.
Sandy
says:This recipe looks delicious and I am going to try it very soon with fresh cherrries. I am an experienced baker and know the process for making basic muffins. I wanted to point out for the benefit of novice bakers trying this recipe that when going through your post, the ads are covering your content. Very annoying when trying to read your instructions, tips and tricks. Just thought should know in case you’re not aware.
Gayle
says:I really liked these mUffins in spite of making a huge mistake. I use Pinterest recipes daily but find the formaT difficult when having to scroll back and forth between the directions and the ingredients, thus I left out the oil and discovered that right before filling the muffin cups. Adding the oil at the very end after having mixed the other ingredients is not the best thing, but the muffins still turned out well. But are the cherries to be folded into the batter or only put on top? I see them pictured both ways. It would be convenient for the baker if the recipe was written so the cook could see, without scrolling back and forth, to “add wet ingredients egg, oil, vanilla, milk,” etc. This was clearly my error in the process, but I have noticed this with most all on line recipes. It is much easier to cook from a printed recipe but I don’t want to print every recipe I use. I will make these muffins again soon and use a tablespoon or so more of sugar (I used monk fruit), and I did use half all purpose flour and half white whole wheat.
Lovefoodies
says:Hi Gayle, thanks for your feedback and also glad you managed to get the oil in anyway!
For me, I tend to get all my ingredients together before I start the recipe so it’s all ready and the find it much easier to just go through each step without having to scroll up and down. It’s a good tip and worth trying for future online recipes.
Gayle
says:Fortunately I did have the oil and other ingredients out and lately I tend to go through the recipe just before mixing to be sure I didn’t miss anything, but a synopsis in the directions would be oh so helpful.