Skip to main content

Cherry Vanilla Muffins #MuffinMonday

When I went searching for this month's Muffin Monday recipe I narrowed it down to something with cherries.  February is #NationalCherryMonth and we are big fans here.

I found these Cherry Vanilla Muffins on the Taste of Home website in a mini version. I decided to do them as full size muffins instead.

I used vanilla Greek yogurt instead of regular, it's what I keep on hand. I held back a tiny bit of the flour and tossed the cut cherries with it to prevent them from sinking. 

I used a muffin scoop to distribute the batter evenly and I got exactly 12 muffins.. I sprinkled the tops with some turbinado sugar before baking. 

The guys didn't even wait for these to cool before digging in. I liked the crunchy sugar top but they'd also be great with a drizzle of vanilla glaze.

Thanks so much to Stacy for hosting #MuffinMonday and to all the other amazing bloggers who shared recipes today, be sure to go check out what they made using the links down below! 



Cherry Vanilla Muffins

Cherry Vanilla Muffins
Author: Jolene's Recipe Journal


  • 1 2/3 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1 cup vanilla Greek yogurt
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup maraschino cherries, chopped
  • Turbinado sugar for sprinkling on top, optional


  1. In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt.
  2. In another bowl, beat the egg, yogurt, butter and vanilla; stir into dry ingredients just until moistened. Fold in cherries.
  3. Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle tops with turbinado sugar if desired.
  4. Bake at 400° for 13-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
cherry, vanilla, muffins
Breakfast, dessert, muffins



#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.  Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.


  • Buttermilk Muffins with Whiskey-Soaked Raisins  by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Cherry Vanilla Muffins by Jolene's Recipe Journal
  • Chocolate Zucchini Muffins  by Food Lust People Love
  • Churro Muffins by Karen's Kitchen Stories
  • Pineapple Rice Krispie Muffins by A Day in the Life on the Farm
  • Sourdough Raspberry Coconut Muffins by Zesty South Indian Kitchen
  • Strawberry Sweetheart Streusel Muffins by Palatable Pastime
  • Whole Wheat Thandai Muffins by Magical Ingredients



    1. I have never understood why someone (who even?) chose February as National Cherry Month. If I can find them in my nearby grocery store right now, they are too expensive! The price only drops to a more reasonable level as we get closer to summertime. Your muffins using maraschino cherries look wonderful though, Jolene, and I CAN afford those!

      1. Right? And today is strawberry day... We won't see strawberries here til mid June ...

    2. They look delicious Jolene. Great choice of cherries for this month's national holiday.

    3. They would be perfect for Valentine's or Independence day too with that gorgeous red color.

    4. Ooh la lah...I might need to play around with this recipe for a future Muffin Monday! They are stunning!


    Post a Comment

    Popular posts from this blog

    Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

    Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

    Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

    I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

    Lemon Chicken Rice Soup

    I've been making this Lemon Chicken Rice Soup for over a decade and we love it now as much as we did the first time I made it.  It's a "semi-homemade" recipe that comes together quickly but tastes like you spent all day on it. I start with chicken breast tenderloins chopped into bite sized pieces.  You can use any cut you want, you just want about 1 1/2 pounds. I cook the chicken with a little olive oil and fresh cracked black pepper in a dutch oven until the chicken is no longer pink.   Next up is carrots.  You can use thinly sliced carrots but I like to run mine over the Microplane. They get distributed so much more evenly that way.  I then add a 32oz low sodium chicken broth and cream of chicken soup and stir well. I've admitted in the past, I cannot cook rice, so the Ben's Ready Rice are one of my culinary best friends. I love the Roast Chicken flavor for this! I microwave them for about 60 seconds before adding them into the pot.  Obviously the key to thi