Cherry Vanilla Muffins

These cherry vanilla muffins are soft and delicate from buttermilk. They can be made with either sweet or sour cherries and are perfect for brunch! Get the recipe from SavorySimple.net

I went cherry picking for the first time this past weekend! It was so much fun and I can’t believe I waited this long to pick my own. Cherries taste amazing straight from the trees. The heat of the sun makes the juices burst in a way that reminds me of freshly roasted berries. I’ve always loved to go apple picking in the fall but I think cherry picking is one of my new favorite spring traditions.

These cherry vanilla muffins are soft and delicate from buttermilk. They can be made with either sweet or sour cherries and are perfect for brunch! Get the recipe from SavorySimple.net

My friends and I picked 50 pounds of sour cherries to make a Romanian liqueur called vișinată. It won’t be ready for a few months and I’m anxiously awaiting the results. In the meantime, I’ve created a buttermilk muffin recipe highlighting sweet bing cherries to celebrate the season. I didn’t pick these but they arrived in my CSA basket.

These cherry vanilla muffins are soft and delicate from buttermilk. They can be made with either sweet or sour cherries and are perfect for brunch! Get the recipe from SavorySimple.net

I used a gorgeous cast iron pan to bake the muffins and you can win the exact same pan in this week’s MightyNest giveaway! Use the widget below to enter. Edit: the giveaway has ended!

These cherry vanilla muffins are soft and delicate from buttermilk. They can be made with either sweet or sour cherries and are perfect for brunch! Get the recipe from SavorySimple.net

Cherry Vanilla Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12 muffins
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 400 degrees F and lightly grease muffin tins with softened butter.
  2. 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.
  3. 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.
  4. Evenly scoop the muffin batter into the prepared pans, filling ¾ - ⅘ of the way up.
  5. 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).
Notes
I used Lodge cast iron muffin tins to prepare this recipe, which are slightly smaller than standard muffin pans, hence the tentative yield.
 

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