I enjoy breakfast muffins that have fruit in them. I like the way the cherries stay whole (unless you chop them up) and not break down like blueberries or raspberries. A good little treat!
Dried Cherry Muffins
- 1 cup dried Michigan cherries
- 1 cup buttermilk
- 1-3/4 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 8 tbsp. unsalted butter, melted or very soft
- 3/4 granulated sugar
- 2 eggs, lightly beaten
Combine the cherries and buttermilk in a small bowl and set aside to soak for 30 minutes.
Preheat the oven to 350°F. Generously grease 18 regular muffin cups – this time I used my big muffin tins and made 9. They just turn out wider and not so deep.
In a large bowl sift together the flour, baking powder, soda and salt.
In another bowl cream together the butter and sugar. Add the eggs and mix thoroughly.
Make a well in the center of the dry ingredients and pour in the cherry/buttermilk mixture. Then add the butter/sugar mixture and mix until thoroughly blended but do not overmix.
Fill the cups 2/3’s full with the batter and bake about 20 minutes. It also takes about 20 minutes in the bigger muffin tins.
You can also add a cinnamon crumble topping if desired. I did not do that this time.
Cinnamon Crumb Topping:
- 1/2 cup flour
- 1/4 cup brown sugar, packed
- 1/2 tsp. cinnamon
- 1/4 cup cold butter, cut into small pieces
Combine the ingredients and mix together; sprinkle on top of the muffins before baking.
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2012/07/14/dried-cherry-muffins/