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Bakery-style cherry muffins packed with 9 grams of protein each, featuring fresh cherries, pistachios, Greek yogurt, and vanilla protein powder for a moist, tender, and protein-rich treat.

  • Total Time: 38 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1 cup Greek yogurt
  • 1/2 cup whole milk (or dairy-free alternative)
  • 1 teaspoon almond extract
  • 1/2 cup vanilla protein powder (e.g., CleanSimple Eats brand)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/4 cup vegetable or avocado oil (or melted butter)
  • 1 cup fresh sweet cherries, pitted and sliced (or thawed frozen cherries)
  • 1/2 cup chopped pistachios (can substitute almonds)
  • Turbinado sugar for sprinkling (about 1 teaspoon per muffin)

Instructions

  1. Preheat oven to 425°F (218°C). Line a muffin tin with liners and spray lightly with cooking spray.
  2. In a medium bowl, combine brown sugar, maple syrup, Greek yogurt, milk, almond extract, eggs, and vanilla protein powder. Use a handheld electric mixer to beat until smooth and uniform.
  3. In a separate large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  4. Slowly add the dry ingredient mixture to the wet ingredients, folding gently with a whisk until smooth. Scrape the sides of the bowl as you mix.
  5. Fold in the oil until the batter is silky and smooth.
  6. Gently fold in the sliced cherries and chopped pistachios.
  7. Using a 3-tablespoon cookie scoop, evenly distribute batter into muffin liners, filling each to the top but not overflowing.
  8. Sprinkle each muffin with extra cherry chunks, crushed pistachios, and about 1 teaspoon of turbinado sugar for a bakery-style finish.
  9. Bake at 425°F for 5 minutes, then without opening the oven, reduce heat to 350°F (177°C) and bake for an additional 15-18 minutes.
  10. Muffins are done when tops are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Internal temperature should reach 200°F for perfect doneness.
  11. Allow muffins to cool slightly before serving. Enjoy warm or at room temperature.

Notes

Use muffin liners to prevent sticking and aid cleanup, especially due to moist batter from yogurt and protein powder., Do not overmix the batter to avoid dry or tough muffins; mix until ingredients just come together., Substitutions: Swap pistachios with almonds or other nuts; frozen cherries acceptable if thawed; use sour cream instead of Greek yogurt for a richer muffin., No protein powder? Add an extra 1/4 cup flour to compensate for texture., For bakery-style crumb topping, combine 1/4 cup crushed pistachios, 2 tablespoons flour, 2 tablespoons brown sugar, and 1 tablespoon softened butter and sprinkle over muffins before baking., Store muffins in an airtight container at room temperature up to 3 days or freeze individually wrapped for longer storage., Reheat frozen muffins wrapped in foil in a toaster oven to refresh texture.

  • Author: mapps6841@gmail.com
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Category: Breakfast / Snack
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: Approximately 180-200 calories per muffin
  • Fat: About 7 grams per muffin
  • Carbohydrates: About 25 grams per muffin
  • Protein: 9 grams per muffin