Muffins with Dried Cherries

muffins with dried cherries 1200

This past weekend, I indulged myself with a lazy Sunday morning brunch, including a pot of tea and a batch of freshly-baked muffins. Great muffins with dried cherries, that I want to share with you. They’re both easy and delicious, and I expect they’ll become a standard around here. Don’t have dried cherries? Use something else. They’d be good with blueberries, or raisins, or those dried cranberry things, or just plain with a bit of honey.

A note on the recipe source: These muffins are adapted from Tyler Florence’s Real Kitchen by (of course) Tyler Florence. He includes poppy seeds, which I omitted because they get stuck between my teeth.

preparation

Preheat oven to 400˚F. Grease a standard 12-cup muffin tin with butter. In a small bowl, toss the dried cherries with a bit of flour, which will help prevent them from sinking to the bottoms of the muffins.

measure and mix together

In a large bowl, mix together the flour, sugar, baking powder, and salt until it’s evenly combined. In another bowl or a largish measuring cup, whisk together the milk and eggs, then add in the melted butter and orange zest. Make a hole in the center of the dry ingredients, and pour in the wet, then fold everything together to make a batter. Work quickly, and don’t overbeat: you don’t want tough muffins. Fold in the floured cherries.

Spoon the batter into the prepared pan, filling the muffin cups 3/4 full. If you like, you might sprinkle the tops of the muffins with some extra sugar – if you do, make it the coarse crunchy stuff – but I did not, and the result was very fine.

bake at 400˚F

Bake 20-25 minutes, until the muffins are golden and a toothpick comes out clean when poked into the center muffin. Let cool in the pan undisturbed for 5-10 minutes, then tip the muffins to expose the bottoms to cool thoroughly – except, of course, for the ones you snag to eat when they’re still warm. Those are the best for a lazy brunch.

muffins with dried cherries 1200

Muffins with Dried Cherries

Course: Breakfast, Bread
Cuisine: American
Keyword: muffins, dried cherries
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Great muffins with dried cherries
Print Recipe

Ingredients

  • ½ cup unsalted butter, melted (1 stick butter)
  • 2 cups + 1 Tbsp all-purpose flour, divided (1 Tbsp for tossing with the cherries)
  • 1 cup sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 2 eggs, lightly beaten
  • zest of 1 orange, finely grated
  • 1 cup dried cherries

Instructions

  • Preheat oven to 400˚F. Grease a standard 12-cup muffin tin with butter. In a small bowl, toss the dried cherries with a bit of flour, which will help prevent them from sinking to the bottoms of the muffins.
  • In a large bowl, mix together the flour, sugar, baking powder, and salt until it’s evenly combined.
    In another bowl or a largish measuring cup, whisk together the milk and eggs, then add in the melted butter and orange zest. 
    Make a hole in the center of the dry ingredients, and pour in the wet, then fold everything together to make a batter. Work quickly, and don’t overbeat: you don’t want tough muffins.
    Fold in the floured cherries, leaving any excess flour behind.
  • Spoon the batter into the prepared pan, filling the muffin cups 3/4 full.
    If you like, you might sprinkle the tops of the muffins with some extra sugar – if you do, make it the coarse crunchy stuff – but I did not, and the result was very fine.
  • Bake at 400˚F 20-25 minutes, until the muffins are golden and a toothpick comes out clean when poked into the center muffin.
    Let cool in the pan undisturbed for 5-10 minutes, then tip the muffins to expose the bottoms to cool thoroughly – except, of course, for the ones you snag to eat when they’re still warm.

2 Comments

  1. Denise martinez

    Frist time I ever made anything with dried cherries me and my 6 years old granddaughter made them very easy an very good my granddaughter wanted to take them to everyone teacher dance teacher ect. We will make them again thank you

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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