20 Delicious Fresh Cherry Recipes Tasty

Cherry season is here, and we’re celebrating with 20 irresistible recipes that make the most of this juicy, vibrant fruit! Whether you’re craving a sweet dessert, a refreshing drink, or a savory twist, these fresh cherry ideas will inspire your next kitchen adventure. From classic pies to unexpected salads, get ready to fall in love with cherries all over again—let’s dive in!

Fresh Cherry Clafoutis

This rustic French dessert is like a cross between a custard and a pancake—effortlessly elegant and bursting with juicy cherries.

Ingredients:

• 1 cup whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 2 cups fresh cherries, pitted
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 350°F. Lightly grease a 9-inch pie dish or cast-iron skillet.
2. In a blender, combine 1 cup whole milk, 3 large eggs, 1/2 cup granulated sugar, 1 tsp vanilla extract, and 1/4 tsp salt. Blend until smooth.
3. Add 1/2 cup all-purpose flour and blend again until just combined (a few small lumps are okay).
4. Scatter 2 cups fresh cherries in the prepared dish, then pour the batter over them.
5. Bake for 40–45 minutes until puffed and golden at the edges (the center should jiggle slightly).
6. Cool for 10 minutes, then dust with 1 tbsp powdered sugar. Serve warm.

The magic? The cherries sink into the batter as it bakes, creating pockets of jammy fruit beneath the custardy top.

Tip: For extra depth, swap 1/4 cup of the milk for almond milk or add a splash of almond extract.

Cherry Almond Tart

This cherry almond tart is a dreamy dessert with buttery crust, sweet-tart cherries, and a nutty frangipane filling—elegant enough for a dinner party but simple enough for a weekend treat.

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 large egg yolk
• 1 cup almond flour
• 1/3 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 tsp almond extract
• 2 cups fresh or frozen pitted cherries
• 1 tbsp powdered sugar (for dusting)

1. Make the crust: Pulse 1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt in a food processor. Add 1/2 cup cold cubed butter and pulse until crumbly. Mix in 1 egg yolk until dough forms. Press into a 9-inch tart pan and chill for 30 minutes.
2. Pre-bake: Preheat oven to 375°F. Line the crust with parchment and pie weights, then bake for 15 minutes. Remove weights and bake 5 more minutes until lightly golden. Cool slightly.
3. Make filling: Beat 1/3 cup granulated sugar, 1/4 cup softened butter, and 1 egg until fluffy. Fold in 1 cup almond flour and 1/2 tsp almond extract. Spread over crust.
4. Add cherries: Scatter cherries over the filling, pressing lightly.
5. Bake: Bake at 375°F for 30–35 minutes until the filling is set and golden. Cool completely, then dust with 1 tbsp powdered sugar.

The magic here? The frangipane puffs around the cherries, creating pockets of jammy fruit and toasty almond flavor in every bite.

Tip: For extra crunch, sprinkle sliced almonds on top before baking.

Cherry Chocolate Mousse

This dreamy mousse combines rich dark chocolate and tart cherries for a dessert that feels indulgent yet light as air.

Ingredients:

• 1 cup heavy cream, chilled
• 4 oz dark chocolate (70%), finely chopped
• 2 tbsp powdered sugar
• 1/2 cup fresh or frozen pitted cherries, thawed if frozen
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Melt chocolate in a heatproof bowl over simmering water (double boiler), stirring until smooth. Remove from heat and let cool slightly.
2. In a blender, puree cherries until smooth. Press through a fine sieve to remove skins; discard solids.
3. Whip heavy cream, powdered sugar, vanilla extract, and salt in a chilled bowl to stiff peaks.
4. Fold half the whipped cream into the melted chocolate until combined, then gently fold in the rest. Swirl in cherry puree just once for a marbled effect.
5. Divide into 4 glasses and chill for at least 2 hours (or up to overnight) until set.

The secret? Swirling (not fully mixing) the cherry puree creates pockets of bright fruitiness against the velvety chocolate—every spoonful is a surprise.

Tip: For extra flair, top with shaved chocolate and a fresh cherry before serving.

Cherry Pie with Lattice Crust

Nothing beats the sweet-tart burst of cherries tucked under a buttery, golden lattice crust—this pie is a showstopper with heartwarming nostalgia in every bite.

Ingredients

• 2 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 6–8 tbsp ice water
• 5 cups pitted fresh or frozen cherries
• ¾ cup granulated sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt. Cut in butter until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, until dough just comes together. Divide in half, flatten into disks, wrap, and chill for 1 hour.
2. Prep the filling: Toss cherries with ¾ cup sugar, 3 tbsp cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla. Let sit 15 minutes until juicy.
3. Assemble: Roll out one dough disk to fit a 9-inch pie dish. Add filling. Roll the second disk into a 12-inch circle, cut into 1-inch strips, and weave a lattice over the cherries. Trim edges, crimp, and brush with beaten egg. Sprinkle with 1 tbsp coarse sugar.
4. Bake: Place pie on a baking sheet and bake at 400°F for 45–50 minutes, until bubbling and golden. Cool 2 hours before slicing.

The lattice isn’t just pretty—it lets steam escape so the filling thickens perfectly without a soggy bottom.

Tip: Freeze leftover pie dough scraps and grate them over fruit crisps for an instant buttery topping!

Cherry Sorbet

Ingredients:

• 4 cups fresh or frozen pitted cherries (thawed if frozen)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tbsp lemon juice
• 1/4 tsp almond extract (optional, but adds depth)

Instructions:

1. In a saucepan over medium heat, combine 3/4 cup granulated sugar and 1/2 cup water. Stir until the sugar dissolves completely, about 3 minutes. Remove from heat and let cool slightly.
2. In a blender, puree the cherries with the sugar syrup, 1 tbsp lemon juice, and 1/4 tsp almond extract until completely smooth.
3. Strain the mixture through a fine-mesh sieve into a shallow dish (like a loaf pan), pressing with a spatula to remove any pulp.
4. Freeze for 4 hours, scraping and stirring with a fork every hour to break up ice crystals, until fluffy and firm.

The almond extract gives this sorbet a subtle marzipan richness that makes it taste like an upgrown snow cone. Serve scooped into chilled glasses for a pretty (and practically instant) dessert!

Tip: For an extra-smooth texture, blitz the semi-frozen sorbet in a food processor before the final freeze.

Cherry Compote with Vanilla Ice Cream

This luscious cherry compote is the perfect balance of tart and sweet, and it transforms a scoop of vanilla ice cream into a showstopping dessert.

Ingredients:

• 2 cups fresh or frozen pitted cherries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt
• Vanilla ice cream, for serving

Instructions:

1. In a medium saucepan over medium heat, combine cherries, 1/4 cup sugar, 1 tbsp lemon juice, and a pinch of salt. Stir until the sugar dissolves, about 2 minutes.
2. Reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until the cherries soften and the liquid thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and stir in 1/2 tsp vanilla extract. Let cool for 5 minutes.
4. Spoon the warm compote over vanilla ice cream and serve immediately.

The contrast of warm, jammy cherries against cold, creamy ice cream makes this dessert feel extra indulgent—yet it comes together in just 15 minutes!

Tip: For a deeper flavor, swap half the sugar with brown sugar or add a cinnamon stick while simmering.

Cherry Cobbler with Cinnamon Streusel

This cozy cherry cobbler is all about that buttery streusel topping—crispy on top, tender underneath, and packed with juicy cherries.

Ingredients:

• 4 cups fresh or frozen pitted cherries (thawed if frozen)
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 6 tbsp cold unsalted butter, cubed

Instructions:

1. Preheat oven to 375°F. In a bowl, toss cherries with granulated sugar, cornstarch, and vanilla. Pour into an 8-inch square baking dish.
2. In another bowl, whisk flour, brown sugar, cinnamon, and salt. Cut in butter with a pastry cutter (or fingers) until crumbly.
3. Sprinkle streusel evenly over cherries. Bake for 35–40 minutes until bubbling and the topping is golden.

The magic here? The streusel stays crunchy while the cherries soften into a jammy layer beneath—no soggy middles!

Tip: For extra warmth, add a pinch of nutmeg to the streusel. Serve with vanilla ice cream for the ultimate contrast.

Cherry Jam with Orange Zest

This cherry jam with orange zest is a bright, tangy twist on a classic—perfect for slathering on toast or gifting in pretty jars.

• 4 cups fresh or frozen pitted cherries (thawed if frozen)
• 1 1/2 cups granulated sugar
• 1 tbsp finely grated orange zest (from 1 large orange)
• 2 tbsp fresh orange juice
• 1 tbsp lemon juice
• 1/4 tsp kosher salt

1. In a heavy-bottomed pot, combine cherries, sugar, orange zest, orange juice, lemon juice, and salt. Mash lightly with a potato masher to release some juice.
2. Bring to a simmer over medium heat, stirring frequently until sugar dissolves (about 5 minutes). Reduce heat to medium-low and cook, stirring occasionally, until thickened and jam coats the back of a spoon (20–25 minutes).
3. Remove from heat and let cool slightly. Skim off any foam, then transfer to sterilized jars. Let cool completely before sealing.

The orange zest adds a sunny citrus kick that cuts through the jam’s sweetness, making it irresistible on buttery biscuits or swirled into yogurt.

Tip: For a smoother jam, pulse the cherries briefly in a food processor before cooking.

Cherry Smoothie Bowl

This vibrant cherry smoothie bowl tastes like dessert for breakfast—but it’s packed with protein and antioxidants to keep you energized all morning.

Ingredients:

• 1 cup frozen dark cherries
• 1 frozen banana, sliced
• ½ cup plain Greek yogurt
• ¼ cup almond milk (or milk of choice)
• 1 tbsp honey
• ½ tsp vanilla extract
• Toppings: 2 tbsp granola, 1 tbsp chia seeds, fresh cherries (halved)

Instructions:

1. In a blender, combine the frozen cherries, banana, Greek yogurt, almond milk, 1 tbsp honey, and ½ tsp vanilla extract. Blend on high until completely smooth, scraping down the sides as needed (about 1–2 minutes).
2. Pour the thick smoothie into a bowl and swirl the top with the back of a spoon to create texture.
3. Scatter 2 tbsp granola, 1 tbsp chia seeds, and fresh cherry halves over the top.

The secret? Frozen cherries give this bowl an ultra-creamy, sorbet-like texture—no ice needed! It’s like eating cherry pie filling… but guilt-free.

Tip: For a thicker consistency, freeze the banana overnight and reduce the almond milk to 2 tbsp.

Cherry Salad with Goat Cheese and Arugula

This vibrant salad balances sweet cherries, creamy goat cheese, and peppery arugula for a refreshing bite that’s perfect for summer gatherings.

Ingredients:

• 4 cups baby arugula
• 1 cup fresh cherries, pitted and halved
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, whisk together the 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
2. Add the arugula and toss gently to coat in the dressing.
3. Scatter the cherries, goat cheese, and walnuts over the top. Serve immediately.

The juicy cherries and tangy goat cheese create a delightful contrast, while the toasted walnuts add just the right crunch. It’s a no-cook wonder that lets seasonal flavors shine!

Tip: For extra depth, swap the honey for maple syrup or drizzle with a balsamic glaze just before serving.

Cherry Barbecue Sauce

Sweet, tangy, and just a little smoky, this cherry barbecue sauce is the perfect way to jazz up grilled chicken, ribs, or even pulled pork.

Ingredients:

• 2 cups fresh or frozen pitted cherries
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a medium saucepan, combine the cherries, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, salt, and black pepper.
2. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and let cook for 20–25 minutes, until the cherries soften and the sauce thickens slightly.
3. Use an immersion blender to puree until smooth (or carefully transfer to a blender and blend, then return to the pan). Simmer for another 5 minutes to thicken further.

The deep fruitiness of the cherries balances the smoky paprika, making this sauce a standout for summer grilling. It also keeps well in the fridge for up to a week—if it lasts that long!

Tip: For extra depth, add a splash of bourbon along with the vinegar.

Cherry Chutney with Spices

This sweet-tangy cherry chutney is a knockout condiment—spiced just right to balance the fruit’s natural jammy richness. Perfect for spooning over grilled meats or sharp cheeses!

Ingredients:

• 4 cups fresh or frozen pitted cherries (thawed if frozen)
• 1/2 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 1/4 cup finely diced red onion
• 1 tbsp grated fresh ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp red pepper flakes
• 1/4 tsp kosher salt

Instructions:

1. In a medium saucepan over medium heat, combine cherries, apple cider vinegar, brown sugar, red onion, ginger, cinnamon, allspice, red pepper flakes, and salt. Stir well.
2. Bring to a simmer, then reduce heat to low. Cook uncovered for 30–35 minutes, stirring occasionally, until the liquid thickens to a syrupy consistency and the cherries break down slightly.
3. Remove from heat and let cool for 10 minutes. The chutney will continue to thicken as it cools.

The magic here? The ginger and allspice add warmth without overpowering the cherries, creating a chutney that’s equally good on a cheese board or a pork chop.

Tip: For a smoother texture, pulse the chutney briefly with an immersion blender after cooling.

Cherry Pancakes with Maple Syrup

Fluffy buttermilk pancakes studded with juicy cherries and drizzled with warm maple syrup—breakfast just got a whole lot sweeter.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted unsalted butter
• 1/2 cup fresh or frozen cherries, pitted and chopped
• Maple syrup, for serving

Instructions:

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, whisk 1 cup buttermilk, 1 egg, and 2 tbsp melted butter until smooth. Pour into the dry ingredients and stir until just combined (a few lumps are okay). Fold in 1/2 cup chopped cherries.
3. Heat a nonstick skillet or griddle over medium-low heat. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on top. Flip and cook for 1–2 minutes more until golden.
4. Serve warm with a generous drizzle of maple syrup.

The tart cherries burst in every bite, balancing the rich maple syrup perfectly—no extra sugar needed!

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Cherry Yogurt Parfait

This cherry yogurt parfait is a dreamy, layered treat that feels indulgent but comes together in minutes—perfect for breakfast or a light dessert.

Ingredients:

• 1 cup plain Greek yogurt
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1 cup fresh or frozen cherries, pitted and halved
• 1/2 cup granola
• 1 tbsp chia seeds (optional)

Instructions:

1. In a small bowl, whisk together the Greek yogurt, 1 tbsp honey, and 1/2 tsp vanilla extract until smooth.
2. In a glass or jar, layer half the yogurt mixture, followed by half the cherries, 1/4 cup granola, and 1/2 tbsp chia seeds (if using). Repeat the layers with the remaining ingredients.
3. Let it sit for 5 minutes to soften the granola slightly, then serve immediately.

The contrast of tart cherries, creamy yogurt, and crunchy granola makes every bite irresistible. Bonus: It’s easily customizable with your favorite seasonal fruit!

Tip: For a quicker version, swap fresh cherries for sugar-free cherry preserves—just warm them slightly for a saucy texture.

Cherry Cheesecake with Graham Cracker Crust

This creamy, dreamy cheesecake pairs a buttery graham cracker crust with a tangy-sweet cherry topping—perfect for impressing guests or treating yourself!

Ingredients:

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tbsp melted unsalted butter
• For the filling: 24 oz cream cheese (softened), 3/4 cup granulated sugar, 1 tsp vanilla extract, 2 large eggs, 1/4 cup sour cream
• For the topping: 1 can (21 oz) cherry pie filling

Instructions:

1. Prep the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into a 9-inch springform pan. Bake at 325°F for 10 minutes, then cool slightly.
2. Make the filling: Beat cream cheese and 3/4 cup sugar until smooth. Add vanilla, eggs (one at a time), and sour cream, mixing just until combined. Pour over crust.
3. Bake: Bake at 325°F for 45–50 minutes until edges are set but the center slightly jiggles. Turn off the oven, crack the door, and let cool inside for 1 hour to prevent cracks.
4. Chill & top: Refrigerate for 4+ hours. Spread cherry pie filling over the cheesecake before serving.

The slow cooling method ensures a silky texture, while the tart cherries cut through the richness for the perfect bite.

Tip: For a smoother topping, warm the cherry pie filling slightly before spreading.

Cherry Bread Pudding

This cozy cherry bread pudding is like a hug in dessert form—sweet, custardy, and studded with juicy cherries for a pop of brightness.

Ingredients:

• 4 cups stale French bread, cut into 1-inch cubes
• 1 cup fresh or frozen cherries, pitted and halved
• 2 cups whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking dish with 1 tbsp of the melted butter.
2. Spread bread cubes evenly in the dish and scatter cherries over the top.
3. In a bowl, whisk together milk, eggs, 1/2 cup sugar, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp salt until smooth. Pour over the bread, pressing lightly to submerge.
4. Drizzle remaining 1 tbsp melted butter over the top. Let sit for 15 minutes to soak.
5. Bake for 45–50 minutes until puffed and golden, with no liquid pooling in the center.

The magic here? The cherries caramelize slightly at the edges, adding a jammy depth to each bite. Serve warm with a dusting of powdered sugar if you’re feeling fancy.

Tip: For extra richness, swap half the milk for heavy cream—just don’t skimp on the soak time for that custardy texture!

Cherry Salsa with Lime and Cilantro

This vibrant cherry salsa is a sweet-tart twist on classic salsa, perfect for scooping up with chips or spooning over grilled chicken or fish.

Ingredients:

• 2 cups fresh cherries, pitted and finely chopped
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 tsp salt

Instructions:

1. In a medium bowl, combine the cherries, red onion, cilantro, and jalapeño.
2. Drizzle with lime juice and honey, then sprinkle with salt. Gently toss until evenly coated.
3. Let the salsa sit at room temperature for 10 minutes to allow the flavors to meld.

The juicy cherries and zesty lime create a refreshing contrast, while the jalapeño adds just the right kick. It’s a showstopper at summer BBQs!

Tip: For a smoother texture, pulse half the salsa in a food processor before mixing it back in.

Cherry Ice Cream with Dark Chocolate Chunks

This luscious cherry ice cream is studded with rich dark chocolate chunks for a sweet-tart treat that’s perfect for summer scooping.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 1/2 cups fresh or frozen pitted cherries, roughly chopped
• 3/4 cup dark chocolate chunks (or chopped bar)

Instructions:

1. In a medium saucepan over medium heat, whisk together the heavy cream, whole milk, granulated sugar, and salt until the sugar dissolves (about 5 minutes). Remove from heat and stir in the vanilla extract. Let cool completely, then refrigerate for at least 2 hours or overnight.
2. Churn the chilled mixture in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes).
3. During the last 2 minutes of churning, add the chopped cherries and dark chocolate chunks until just combined.
4. Transfer to a freezer-safe container, press a piece of parchment paper directly onto the surface, and freeze for 4–6 hours until firm.

The juicy cherries add a bright pop against the creamy base, while the chocolate chunks stay satisfyingly chewy—no one can resist this combo!

Tip: For extra cherry flavor, swirl in 2 tbsp of cherry jam before freezing.

Cherry Gazpacho

This vibrant cherry gazpacho is a sweet-and-savory twist on the classic chilled soup—perfect for hot summer days when you crave something refreshing but unexpected.

Ingredients:

• 2 cups pitted fresh cherries
• 1 cup diced English cucumber
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 small garlic clove, minced
• 2 tbsp extra-virgin olive oil
• 1 tbsp sherry vinegar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup water
• Fresh basil leaves, for garnish

Instructions:

1. In a blender, combine the cherries, cucumber, red bell pepper, red onion, garlic, olive oil, sherry vinegar, salt, and black pepper. Blend until smooth, about 1 minute.
2. Add the water and blend again for 10 seconds to thin the soup slightly. Taste and adjust salt if needed.
3. Chill in the refrigerator for at least 2 hours (or up to overnight) to let the flavors meld.
4. Serve cold, garnished with fresh basil leaves.

The juicy cherries and crisp cucumber create a luscious texture, while the sherry vinegar adds a subtle tang that keeps every spoonful bright and balanced.

Tip: For a smoother gazpacho, strain the soup through a fine-mesh sieve before chilling—though we love the rustic texture of leaving it as-is!

Cherry Muffins with Streusel Topping

These tender cherry muffins are studded with juicy fruit and crowned with a buttery, cinnamon-kissed streusel—perfect for lazy weekend brunches or lunchbox treats.

Ingredients

• For the muffins: 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup whole milk, 1/3 cup melted butter, 1 large egg, 1 tsp vanilla extract, 1 cup fresh or frozen pitted cherries (chopped if large)
• For the streusel: 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 1/2 tsp ground cinnamon, 2 tbsp cold butter (cubed)

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. Make the streusel: In a small bowl, mix 1/4 cup flour, 1/4 cup brown sugar, and 1/2 tsp cinnamon. Cut in 2 tbsp cold butter with a fork until crumbly. Set aside.
3. Make the batter: Whisk together 2 cups flour, 1/2 cup sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl. In another bowl, whisk 1/2 cup milk, 1/3 cup melted butter, 1 egg, and 1 tsp vanilla. Pour wet ingredients into dry; stir until just combined. Fold in cherries.
4. Divide batter evenly among muffin cups. Sprinkle streusel over each (about 1 tbsp per muffin). Bake for 20–22 minutes, until tops spring back when pressed.

The contrast of tart cherries against the sweet, crunchy streusel makes these muffins irresistible—plus, they stay moist for days!

Tip: For extra flavor, toss the cherries with 1 tbsp flour before folding them in to prevent sinking.

Conclusion

With so many delicious ways to enjoy fresh cherries, this roundup has something for every home cook! Whether you’re craving sweet treats, savory dishes, or refreshing drinks, these recipes are sure to delight. Try one (or a few!) and let us know your favorites in the comments. Loved this list? Share it on Pinterest to spread the cherry love!