Dried Cherry Muffins

This is the original post, published May 2014. Link to indexed and formatted recipe here: muffins with dried cherries

Dried cherry muffinsThis 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, 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.

These 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.

Dried Cherry Muffins

  • 1/2 c (1 stick) unsalted butter, melted – plus a bit more to grease the muffin tin
  • 2 c all-purpose flour – plus a bit more to mix with the cherries
  • 1 c sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 c milk
  • 2 eggs, lightly beaten
  • zest of 1 orange, finely grated
  • 1 c dried cherries

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.

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.

eggs and muffins brunchBake 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.



1 Response

  1. I love your photo of the muffins cooling, Maurita! Never would have thought to do that and it just saves me one more thing to wash (the cooling rack)!

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