Dried Tart Cherry Muffins
Whether you're enjoying one with a cup of coffee, packing a few for an on-the-go snack, or serving them up for brunch, these muffins strike the perfect balance between comforting and surprising.
Equipment
- Mixing bowls (2)
- Whisk
- Rubber spatula or wooden spoon
- Muffin pan (12-cup)
- Paper Liners or Nonstick Spray
- Measuring cups and spoons
- Cooling Rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter melted and slightly cooled
- 2 large eggs
- ¾ cup plain yogurt or sour cream
- ¼ cup milk
- 1½ tsp vanilla extract
Add-Ins
- 1 cup dried tart cherries
- Optional: 1 tbsp coarse sugar for sprinkling on top
Instructions
Step 1: Prep Your Ingredients
- Preheat your oven to 375°F (190°C).
- Line a 12-cup muffin pan with paper liners or lightly grease with nonstick spray.
- Place the dried tart cherries in a small bowl and cover with warm water. Let them soak for 5–10 minutes, then drain and pat dry with a paper towel.
- Pro Tip: Soaking helps rehydrate the cherries so they stay juicy and don’t dry out the muffins.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Set aside while you prep the wet mixture.
Step 3: Mix the Wet Ingredients
- In a medium bowl, whisk together the melted butter, eggs, yogurt (or sour cream), milk, and vanilla extract until smooth.
- Pro Tip: Make sure the butter has cooled slightly before adding it—this prevents the eggs from curdling.
Step 4: Combine Wet and Dry
- Pour the wet mixture into the bowl with the dry ingredients.
- Use a rubber spatula or wooden spoon to gently fold the batter together until just combined.
- Add the soaked tart cherries and fold them in evenly.
- Pro Tip: Don’t overmix! Stop once you don’t see any dry flour streaks. Overmixing = dense muffins.
Step 5: Fill the Muffin Pan
- Divide the batter evenly between the 12 muffin cups—fill each about ¾ full.
- If using, sprinkle the tops with coarse sugar for a crunchy, bakery-style finish.
Step 6: Bake
- Place the muffin pan on the center rack of your preheated oven.
- Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Pro Tip: Ovens vary—start checking at 18 minutes to avoid overbaking.
Step 7: Cool and Enjoy
- Let the muffins cool in the pan for 5 minutes.
- Carefully transfer them to a wire rack to cool completely (or at least until warm enough to handle).
Notes
Estimated Nutritional Value (Per Muffin)
- Calories: ~230–250 kcal
- Total Fat: ~10g
- Saturated Fat: ~6g
- Cholesterol: ~45mg
- Sodium: ~180mg
- Total Carbohydrates: ~33g
- Dietary Fiber: ~1g
- Sugars: ~15–17g
- Protein: ~4g