Dried Cherry Muffins

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/  

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