Dried Cherry Muffins
Elevate your breakfast or snack time with these irresistible Dried Cherry Muffins, a perfect balance of sweet and tangy flavors highlighted by bursts of chewy dried cherries. Made with a tender buttermilk batter, these muffins are rich, moist, and delicately flavored with vanilla. The secret? Tossing the dried cherries in a touch of flour ensures even distribution, while an optional sprinkle of coarse sugar on top adds a delightful crunch. Quick and easy to prepare in under 35 minutes, this recipe yields 12 bakery-style muffins that are ideal for sharing—or keeping all to yourself. Perfect for brunch, teatime, or an on-the-go treat, these muffins will fill your kitchen with a cozy, aromatic warmth that’s hard to resist.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups buttermilk
- 0.5 cups unsalted butter, melted and cooled
- 1 teaspoons vanilla extract
- 2 large eggs
- 1 cup dried cherries, roughly chopped
- 1 tablespoon all-purpose flour (for dusting cherries)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, melted butter, vanilla extract, and eggs until smooth.
Gradually pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Do not overmix; a few lumps are fine.
In a small bowl, toss the chopped dried cherries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins during baking.
Gently fold the floured cherries into the batter until evenly distributed.
Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
If desired, sprinkle the tops of the muffins with coarse sugar for a sweet and crunchy finish.
Bake the muffins in the preheated oven for 16-18 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your delicious dried cherry muffins!
Nutrition Facts
Calories |
3219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 1853 mg | 81% | |
| Total Carbohydrate | 512.1 g | 186% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 293.3 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 366 mg | 28% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1285 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
