Sour Cherry Cornbread Muffins

As an Amazon Associate, I earn from qualifying purchases.

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.

Sour Cherry Corn Muffins 780 | Umami Girl-2

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.

Sour Cherry Corn Muffins 780 | Umami Girl-2

Tip

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.

Hungry for more?

Subscribe to our email updates, and follow along on Instagram, Pinterest, Facebook, and YouTube.

Sour Cherry Corn Muffins

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.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 16 muffins

Ingredients

  • 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

Directions

  1. Preheat oven to 425°F with a rack in the center. Grease 16 two standard 12-muffin tins or line with paper liners.
  2. In a small bowl, stir together the cherries and 1/4 cup of the sugar. Set aside.
  3. In a large bowl, whisk together the cornmeal, flour, the remaining 1/4 cup of sugar, baking powder, baking soda and salt.
  4. Measure the buttermilk into a 2-cup liquid measure, then crack in the eggs and beat to combine.
  5. Pour the buttermilk mixture into the bowl with the dry ingredients and stir gently until there are no dry pockets.
  6. Pour in the melted butter and stir until combined.
  7. Drain any liquid from the cherries and stir cherries into batter.
  8. 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.

Nutrition Information

Amount Per Serving:

Calories:: 123 Total Fat:: 3.4g Carbohydrates:: 20.9g Fiber:: 1.1g Protein:: 3g

Did you make this recipe?

We'd love to see! Tag us on Instagram at @umamgirl and use the hashtag #umamigirl. We'll reshare our favorites.

Hungry for more?

Subscribe to our email updates, and follow along on Instagram, Pinterest, Facebook, and YouTube.

Comments

Your email address will not be published. Required fields are marked *