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Buttermilk Cherry Muffins

Source of Recipe


From "The Little Red Barn Baking Book"



List of Ingredients



• ½ cup dried sour cherries
  
• 2½ cups all-purpose flour
  
• 2¼ tsp baking powder
  
• ½ tsp salt
  
• 3 eggs
  
• 1 tsp vanilla extract
  
• 2/3 cup (1¼ sticks) unsalted butter
  
• 2/3 cup granulated sugar
  
• 2/3 cup buttermilk (or plain yogurt)
  
• Raw sugar, for sprinkling
  






Instructions



1. Preheat the oven to 350° F. Meanwhile, lightly grease a 6-cup (large size) or 12-cup (standard size) muffin pan. Soak the dried cherries in 1/3 cup hot water for about 15 minutes.
   
   
2. Sift the flour, baking powder and salt into a large bowl. In a separate bowl, lightly beat the eggs with the vanilla. In another bowl, using an electric mixer, cream the butter with the sugar until pale and fluffy. Add the egg, little by little, and beat until smooth. The mixture should have the consistency of mayonnaise. Gradually fold in the sifted dry ingredients alternately with the buttermilk. Mix until just combined. Drain the cherries, discarding the liquid, and gently fold into the batter.
   
   
3. Working quickly, divide the batter evenly among the prepared muffin cups and sprinkle the tops with the raw sugar. Bake for 25 to 30 minutes for large muffins, or 15 to 20 minutes for standard-size muffins, or until well risen and golden. Test if they are cooked through by inserting a wooden skewer: when withdrawn, there should be just a few moist crumbs on it. Allow the muffins to cool in the pans for a few minutes before serving.
   
   Makes 6 to 8 large muffins,
   or 12 to 16 standard-size muffins.