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Buttermilk Cherry Muffins Empty Buttermilk Cherry Muffins

Post by amybyrd21 on Mon May 30, 2011 12:22 pm

Buttermilk Cherry Muffins

1 cup dried cherries, coarsely chopped
1 cup buttermilk
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter or margarine, softened
3/4 cup Domino® Granulated Sugar
2 eggs
1/4 teaspoon almond extract

Streusel Topping:
1/3 cup Domino® Light Brown Sugar
1/3 cup chopped almonds
1/4 cup flour
1/2 teaspoon cinnamon
3 tablespoons cold butter or margarine

If you don't have any buttermilk on hand, make sour milk by combining 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. Let stand 5 minutes before using.

In a medium bowl, combine the cherries and buttermilk and set aside to soak for 15 minutes.

Preheat oven to 350° F. Grease 18 medium muffin cups or line with paper baking cups.

In large mixing bowl, combine flour, baking powder, baking soda, and salt; whisk lightly to blend. In another bowl, cream together butter and sugar. Add eggs and almond extract and mix thoroughly.

Make a well in the center of the dry ingredients and spoon in the cherries and buttermilk. Add the butter and sugar mixture. Mix until thoroughly blended, but do not overmix. Fill the prepared muffin cups two-thirds full with batter. Sprinkle with streusel topping.

Bake 18-22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.

Makes 18 muffins.

Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter

Posts : 1820
Join date : 2009-05-09
Age : 45
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