Over the weekend a friend stopped by with a bag full of frozen cherries, her freezer wasn’t working, so she wanted us to take them and make whatever with them. First up, cherry vanilla muffins. I’m not usually a cherry fan, but with so many in the freeze I figured I’d see what I could make and these were good!
We are big fans of muffins, like our blueberry muffins, so these were a safe bet, plus my kids love fruits and berries of all kinds, I haven’t given them one yet that they don’t like.
Cherry Vanilla Muffins
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Our cherries weren’t pitied, were frozen, which made pitting them easier but very cold on the finger tips.
These are super easy to make, I did so without using a mixer (it was dirty).
Mix together all the ingredients with the exception of the cherries. Mix it well. I know 2 tablespoons of vanilla seems like a lot, but it’s the perfect amount.
Fold your cherry pieces into the batter. The less mixing the light your muffins will be. They also won’t be completely red.
There is only 4 tbsp of butter/margarine in these muffins, if you choose to use muffin liners, you are still going to want to use a non-stick spray.
My kids thought I was making blood muffins… yes, blood. I don’t remember the last time we had cherries so I guess it’s understandable.
I hope you enjoy these cherry vanilla muffins as much as our family did.
- 1¾ cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tsp baking powder
- ½ teaspoon baking soda
- ½ tsp salt
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp pure vanilla extract
- 4 tbsp unsalted butter, melted and cooled
- ¾ cup finely chopped cherries
- Preheat the oven to 400. Line and grease your muffin tin, or just really grease it!
- In a large mixing bowl, whisk together all the dry and wet ingredients, minus the cherries. Mix well.
- Using a spatula stir in the cherries until just combined. The less you mix, the more delicate the muffins will be.
- Evenly scoop the muffin batter into the prepared pans, filling ¾ 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.
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