These Double Cherry Muffins are full of fresh and dried cherries, plus a boost of flavor from almond extract!
Double Cherry Muffins
Thank goodness for my girlfriends. You’ve heard this story before. The only cherries Bill will touch are in Cherry Koolaid, or “CK” as it’s lovingly called at our house. So I’m so happy for a group of eager friends who even email to ask if I have anything to bring to our biweekly gatherings. My first batch of these muffins didn’t dazzle me, so I added more dried cherries and upped the almond extract. The buttermilk based batter created a moist and flavorful base…and I knew I’d hit the jackpot with these double cherry muffins.
#TwelveLoaves June: Cherries
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this June, 2014, and posted on your blog by June 30, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.
- Buns with Cherries and Beetroot wrapped in Bacon from Luisa of Rise of the Sourdough Preacher
- Cherry-Almond Focaccia from Lora of Cake Duchess
- Cherry Almond Sweet Rolls from Renee of Magnolia Days
- Cherry Almond Twists from Dionne of Try Anything Once Culinary
- Cherry English Muffins from Karen of Karen’s Kitchen Stories
- Cherry Chocolate Hazelnut Muffins from Alice of Hip Foodie Mom
- Cherry Cream Cheese Danish from Heather of girlichef
- Cherry Oatmeal Muffins from Kathya of Basic N Delicious
- Cherry Quick Bread from Holly of A Baker’s House
- Cherry Sweet Bread Twist from Stacy of Food Lust People Love
- Cherry Swirl Overnight Sweet Rolls from Donna of Cookistry
- Double Cherry Muffins from Liz of That Skinny Chick Can Bake
- Gluten Free Cherry Almond Muffins with Streusel Topping from Sherron of Simply Gourmet
- Dried Cherry and Mahlab Scones from Felice of All That’s Left Are the Crumbs
- Sweet Cherry Rolls with Almond Cream Cheese Glaze from Renee of Kudos Kitchen by Reneé
- 2 cups fresh sweet cherries, pitted and coarsely chopped
- 1 cup tart dried cherries
- 1 cup plus 2 tablespoons sugar
- 2½ cups flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 stick (8 tablespoons) butter, melted and cooled slightly.
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- Preheat oven to 425º. Line muffin tins with paper liners and set aside.
- Whisk flour, baking powder, and salt together in large bowl. Whisk sugar and eggs together in medium bowl till well combined. Slowly whisk in melted butter. Whisk in buttermilk, vanilla and almond extract until combined. Then add dried cherries.Using rubber spatula, fold egg mixture into flour mixture. Do not overmix.
- Add about a tablespoon of batter to each muffin cup, followed by a few chopped cherries, and then continue to layer till batter fills the cups. If you have leftover cherries and batter fill up a couple of ramekins to bake with the muffin tin.
- Bake about 18 minutes till tops are firm and golden. Cool in tin for 5 minutes, then transfer to wire rack to finish serving.
I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #8: Brush your teeth when you’re done with a meal or before you start cooking. You’ll be less likely to snack or taste test the batter when your mouth is minty fresh.