Cherry Muffins (and an Adventure)

These cherry muffins were fuel for another fun-filled sun-soaked Hawaii weekend. For this kind of weekend, you need a portable filling snack. Muffins are perfect because they don’t need to be kept cold and taste great even if you accidentally smash them in the bottom of your adventure bag! I hope they become a part of your next adventure as well. 🙂

This weekend’s adventure was a special one. My good friend are leaving Hawaii for the mainland. Since they fly out in a few weeks, we have been going on as many adventures as possible before they’re gone. We have talked about camping on the beach for a while but never really made it happen. This was the time. We made our plans, packed our tents, grabbed more friends to come along, and headed out the North Shore. Destination: Kaena Point State Park. *If you are planning a trip, please note that camping and fires are not actually inside the park. Here is a quick snapshot of the trip:

As I mentioned, adventures with this much activity need good food to go with. These muffins are fast and very tasty. You can use whatever fruit you have around. This was actually my blueberry muffin recipe but I had some cherries I needed to use up. I changed the flavors a bit and a new recipe was born. If you plan to take these muffins on an adventure with you, make sure to bake them in paper liners, this way they will hold but a bit better through all the bumps and bashes.


Cherry Muffins

  • Servings: 12 muffins
  • Print

Use any berry or fruit in place of cherry


    • 2 cups plus 2 tbsp flour
    • 1 tbsp baking powder
    • ½ tsp salt
    • ¼ tsp nutmeg
    • 2 eggs
    • 1 cup milk or cream
    • ⅓ cup sugar
    • ¼ to ½ cup butter, melted, or vegetable oil
    • 1 tsp vanilla extract
    • 1/2 tsp almond extract
    • 1 ½ cups cherries, roughly chopped (do not thaw if frozen)
    • 2 tbsp butter, cold
    • 1/4 tsp baking soda



  1. Preheat oven to 400* F
  2. Mix dry (except 2 tbsp flour, the baking soda, and 2 tbsp butter) and wet ingredients separately
  3. Fold dry ingredients into wet; Fold in blueberries
  4. Mix remaining butter, flour, and baking soda together, rubbing the mixture between your fingers to form clumps
  5. Line a 12 muffin tin with paper liners or grease well, drop the batter evenly into all 12 cups; sprinkle with topping
  6. Bake at 400* F for 15 minutes, until a toothpick comes out clean – this will take longer if you use frozen berries

10 thoughts on “Cherry Muffins (and an Adventure)

  1. It looks like a great adventure! And very beautiful as well! 🙂 I like the cherry muffins, like you said I bet they are delicious no ,matter what and when!

    Liked by 1 person

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