Recently I took on the chore of cleaning out my pantry. I found tons of stuff I forgot I still had so I decided to start banging out recipes to use them all up. And that's where this Dried Cherry Muffins recipe comes into play.
I honestly don't recall why I purchased this huge bag of dried cherries (Costco?), but it was time to put them to good use. We often see recipes for blueberry muffins or chocolate chip muffins but not very often do we see cherry muffins.
The original recipe was handwritten on one of those old school recipe cards. Author unknown. The recipe originally called for vegetable shortening instead of butter. That's how old this recipe is. While shortening might be great for a nice flaky pie crust, it just doesn't belong in a muffin or cake mix. At least that's how I feel.
As this recipe uses buttermilk we only need to use baking soda. If you substitute for regular milk, you will probably need to add some baking powder as well for this muffin recipe to turn out.
🥛 Buttermilk Substitution
If you don't have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes. Since this recipe calls for ⅓ cup you will need to adjust accordingly.
Have some leftover buttermilk? Use it all up by making this delicious Buttermilk Pie. You won't regret it!
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Dried Cherry Muffins recipe (see recipe card for quantities): Shortening, White Sugar, Egg, All Purpose flour, Baking Soda, Salt, Buttermilk and Dried Cherries.
🥣 How do I make these Dried Cherry Muffins
Preheat oven to 350°F.
In a small bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries.
Line muffin tin with paper liners. Fill each ¾ full. Bake for 20 to 25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing to a wire rack. Serve warm.
Dried Cherry Muffins 🍒
- Muffin Pan
- 2 tablespoon Unsalted Butter, salted
- ⅓ Cup White Sugar
- 1 Egg
- 1 Cup All Purpose flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ⅓ Cup Buttermilk
- ⅓ Cup Dried Cherries
- Coarse Sugar, optional
- Preheat oven to 350F.
- In a small bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in cherries. Optionally sprinkle tops with coarse sugar.
- Line muffin tin with paper liners. Fill each ¾ full. Bake for 23 to 25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing to a wire rack. Serve warm.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.