Sunday mornings over at That's My Home and Recipes, Food and Cooking, I usually make muffins or pancakes. The sweet cherries are so good this year that I really wanted to make some muffins with them.
I think the best way to enjoy these cherries is right out of the bag but I had to bake with some just because I could. The cherries added a nice flavor to these buttermilk muffins and everyone loved the crunch of the sugar on top.
Sweet Cherry Muffins
Here is my secret for getting those beautiful domed tops on these muffins. I start off baking them at 400 degrees for the first 5 minutes and then turn the oven down to 375 degrees.
I also fill the muffin pan almost to the top. Because I use baking powder in these muffins, when you are mixing the batter and baking powder has contact with a liquid it basically does what it is going to do right at that point so the batter has expanded all it is going to.
The little bit of baking soda here isn't going to cause the muffins to rise a whole lot more so fill those muffin cups almost to the top.
I love picking fresh cherries, but often end up buying them at the store. When you buy sweet cherries from the store look for cherries that are firm to the touch, the stems are still attached and are shiny. Avoid dull looking cherries, they are past their peak. Sweet cherries are available May - August with July being peak buying times.
Do you sometimes not make things with cherries because you hate pitting them? Well don't let that stop you ever again. Instead go out and get this cherry pitter made by OXO and problem your is solved.
For years I tried everything I found that said it would pit cherries with no luck until OXO came out with this one. (and they aren't paying me to say this) It can do these big beautiful cherries or sour cherries with ease.
- 3 ½ cup flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- ⅔ cup oil
- 1 ½ cup brown sugar
- 2 large eggs
- 1 ½ tsp vanilla
- ½ tsp almond extract
- 1 ¼ cup buttermilk
- 2 cup sweet cherries pitted, quartered
- Preheat oven to 400 degrees. Pit the cherries and cut into quarters.
- Mix together the flour, baking powder, baking soda and salt.
- Add the oil and brown sugar to a mixing bowl. When thoroughly combined add eggs. Mix well. Add the vanilla and almond extract.
- Add the buttermilk and stir until combined.
- Add the flour and mix until just combined. Stir in the cherries.
- Use a large scoop and put the batter into cupcake tins that are lined with papers almost to the top. Sprinkle with the coarse sugar.
- Bake muffins at 400 degrees for 5 minutes. Turn oven down to 375 degrees. Bake for another 10 - 13 minutes.