Cherry Vanilla Muffins
8½ ounces (1¾ cup) all-purpose flour
⅓ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup buttermilk
2 large eggs
2 tablespoons pure vanilla extract
2 ounces (4 tablespoons) unsalted butter, melted and cooled (plus more for greasing the muffin pan)
¾ cup finely chopped cherries (either sweet or sour will work)
Preheat the oven to 400 degrees F and lightly grease muffin tins with softened butter.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, eggs and vanilla extract.
Pour the wet ingredients into the dry followed by the butter and cherries, using a spatula to stir the ingredients together until just combined. The less you mix, the more delicate the muffins will be.
Evenly scoop the muffin batter into the prepared pans, filling ¾ - ⅘ of the way up.
Bake for 20-22 minutes, or until cooked through. Allow to cool for 5 minutes and then remove carefully from the pan (I find gently twisting works best).
Pairs Well With
A new way to bake with cherries. This would be a yummy breakfast to start the day. A good grab and go idea that is different than eating just read cherries in the spring season.
The cherries can be bright locally buy most everything else will need to be imported from other countries.