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!
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.
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.
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!
Cherry Vanilla Muffins
- 8 1/2 ounces all-purpose flour (approximately 1 3/4 cup)
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons pure vanilla extract
- Optional: 1 tablespoon kirsch cherry liqueur
- 2 ounces unsalted butter, melted and cooled (plus more for greasing the muffin pan)
- 3/4 cup finely chopped cherries (either sweet or sour)
- Preheat the oven to 400 degrees F and lightly grease muffin tins with softened butter.
- 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 (note: this is where you'd add the kirsch if using).
- 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.
- Evenly scoop the muffin batter into the prepared pans, filling 3/4 - 4/5 of the way up.
- 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).
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