Cherry Oat Muffins

Use quick cooking oatmeal for best results with these tender and flavorful muffins. Use fresh Bing cherries or sour cherries or unthawed frozen cherries.

Serves: 24Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 24


  • 1⁄4 cup granulated sugar
  • 3 tsp. ground cinnamon
  • 1 1⁄2 cups quick cooking oats
  • 1 1⁄2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 2⁄3 cup brown sugar
  • 1 cup buttermilk
  • 1⁄2 cup vegetable oil
  • 2 large eggs
  • 1 1⁄2 cups pitted and halved cherries


  • Preheat oven to 375°F. Line 24 muffin cups with paper liners and set aside. In a small bowl, combine sugar and cinnamon.
  • In a large bowl, whisk together oats, flour, baking powder, baking soda, and brown sugar.
  • In a small bowl, whisk together buttermilk, oil, and eggs. Add to oatmeal mixture and stir just until combined. Stir in cherries. Fill prepared muffin cups 2⁄3 full with batter.
  • Bake for 18 to 20 minutes, or until toothpick comes out clean. Sprinkle with cinnamon and sugar mixture.