Sour Cherry Cornbread Muffins
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When we were brainstorming what to do with our sour cherry haul, both girls had the idea to fold some into corn muffins at the same time. We thought it must be fate.
The cherries remain very tart in these muffins, which we thought was fantastic. If you’re not a fan of all things sour, you could simmer the cherries first with 1/2 cup sugar and a little water, then strain and add the cooked cherries to the batter. Or use regular cherries.
Here’s what else to do with your sour cherry haul.
Don’t have buttermilk? You can substitute the same amount of milk plus one tablespoon freshly squeezed lemon juice, apple cider vinegar or distilled white vinegar.
- 2 cups pitted sour cherries
- 1/2 cup sugar, divided
- 1 1/4 cups stone-ground cornmeal
- 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups well-shaken buttermilk
- 2 large eggs
- 3 tablespoons butter, melted
- Preheat oven to 425°F with a rack in the center. Grease 16 two standard 12-muffin tins or line with paper liners.
- In a small bowl, stir together the cherries and 1/4 cup of the sugar. Set aside.
- In a large bowl, whisk together the cornmeal, flour, the remaining 1/4 cup of sugar, baking powder, baking soda and salt.
- Measure the buttermilk into a 2-cup liquid measure, then crack in the eggs and beat to combine.
- Pour the buttermilk mixture into the bowl with the dry ingredients and stir gently until there are no dry pockets.
- Pour in the melted butter and stir until combined.
- Drain any liquid from the cherries and stir cherries into batter.
- Divide batter among 16 muffin cups. Bake 10-12 minutes, until a tester comes out clean. Remove from oven and let cool in pans for 5 minutes, then turn muffins out onto a wire rack to cool completely.