These cherry muffins are a delightful mix of sweet and savory! With juicy cherries, a hint of olives, and fragrant thyme, they bring a tasty twist to your breakfast table.
Honestly, who knew olives could play nice in muffins? I love how unique they are, and trust me, everyone will be curious about that special flavor. Perfect for brunch with friends!
Key Ingredients & Substitutions
Flour: All-purpose flour works best for structure, but you can substitute with a gluten-free blend if needed. Just make sure it contains xantham gum for binding.
Cherries: Fresh cherries are lovely, but if they are out of season, frozen ones work great too. Just make sure to thaw and drain them first to avoid excess moisture in the muffins.
Olives: I recommend using mild black olives like Castelvetrano for a smooth flavor. If you want a bolder taste, Kalamata olives are another option. You can also omit them if you’re not a fan!
Buttermilk: If you don’t have buttermilk, a quick substitute is mixing 1 cup of milk with 1 tbsp of vinegar or lemon juice. Let it sit for 5 minutes before using.
How Do I Avoid Overmixing the Muffin Batter?
One key to fluffy muffins is to avoid overmixing the batter! Here’s how you can do it:
- Mix dry ingredients separately from wet ones.
- When combining them, use a spatula and fold gently until just combined. Some lumps are not only okay but desirable!
- Never whisk too vigorously since that develops gluten and can make the muffins tough.
Your goal is to moisten the flour without fully combining everything. Happy baking!
How to Make Easy Cherry Muffins with Olives and Thyme
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 cup black olives, pitted and chopped (mild-flavored, like Castelvetrano)
- 1 cup fresh or frozen cherries, pitted and halved
- 1 cup buttermilk
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- Raw sugar for sprinkling (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and 18-22 minutes of baking time. Add a few minutes for cooling, and you’ll have fresh, sweet, and savory muffins ready to enjoy in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the muffin cups to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and fresh thyme leaves. This step helps ensure that all the dry ingredients are well combined and ready for the wet ingredients.
3. Add Olives and Cherries:
Carefully fold the chopped olives and halved cherries into the dry mixture. This helps them get evenly distributed throughout the muffins and prevents them from sinking to the bottom during baking.
4. Prepare the Wet Mixture:
In a separate bowl, combine the buttermilk, vegetable oil (or melted butter), egg, and vanilla extract. Whisk until everything is well mixed together.
5. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir the mixture until just combined. It’s important to avoid overmixing—some lumps are perfectly fine!
6. Fill the Muffin Cups:
Spoon the muffin batter into the prepared muffin cups, filling each about 3/4 full to allow room for the muffins to rise.
7. Add a Sweet Touch:
If you’d like, sprinkle a little raw sugar on top of each muffin for an extra crunch and sweetness.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
9. Cooling Time:
Let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Serve and Enjoy!
Once your muffins are cool (or warm if you can’t wait!), serve them up! Enjoy the delightful blend of sweet cherries, savory olives, and fragrant thyme. Perfect for a brunch treat or a unique breakfast option!
FAQ for Easy Cherry Muffins with Olives and Thyme
Can I Use Different Types of Olives?
Absolutely! While I recommend mild black olives like Castelvetrano, you can also use Kalamata olives for a bolder flavor. Just be aware that the taste will change. If you prefer, you can omit olives altogether for a sweeter muffin!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 2 months. Just thaw at room temperature before enjoying!
Can I Make These Muffins Gluten-Free?
Yes! You can use a 1:1 gluten-free baking blend instead of all-purpose flour. Just make sure it contains xanthan gum for the right texture. The rest of the ingredients remain the same!
What Should I Serve with These Muffins?
These muffins are wonderful on their own, but they pair beautifully with a light salad or a bowl of yogurt for a balanced meal. You can also enjoy them with a cup of coffee or tea for a cozy treat!
