Sour Cherry Muffins
These muffins combine the twin summer joys of tart cherries and corn. They're based on our favorite buttermilk cornbread muffins, which have just the right balance of light sweetness and gentle heft. The cherries are an absolutely natural fit.
Servings: 12 muffins
Calories: 123kcal
Ingredients
- 2 cups (300 grams) pitted sour cherries
- ½ cup (100 grams) sugar, divided
- 1 ¼ cups (175 grams) stone-ground cornmeal
- ¾ cups (90 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups (315 ml) well-shaken buttermilk
- 2 large eggs
- 3 tablespoons (42 grams) butter, melted
Instructions
- Preheat oven to 425°F with a rack in the center. Grease a standard 12-muffin tin or line with paper liners.
- In a small bowl, stir together the cherries and ¼ cup of the sugar. Set aside.
- In a large bowl, whisk together the cornmeal, flour, the remaining ¼ 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 dry them as well as possible between layers of paper towels.
- Stir cherries into batter.
- Divide batter among 12 muffin cups. Bake for about 15 minutes, until a tester comes out clean.
- Remove from oven and let cool in pan for 5 minutes, then turn muffins out onto a wire rack to cool completely.
Notes
- You can make these muffins earlier in the day and store at room temperature until ready to serve.
- Leftovers will keep, loosely wrapped in foil, for several days. Toast them and add butter if you like.
Nutrition
Calories: 123kcal | Carbohydrates: 20.9g | Protein: 3g | Fat: 3.4g | Fiber: 1.1g