A welcome addition to brunch, the muffins feature pitted cherries, which add texture and a vibrant red color. Perhaps the best part is that they only require 15 minutes of prep work.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Butter a 12-cup standard nonstick muffin tin. In a small bowl, whisk together flour, baking soda, and salt; set aside.

    Advertisement
  • With an electric mixer, cream butter and 2/3 cup brown sugar until smooth, scraping down sides of bowl as needed. Add eggs, one at a time; beat until combined. Beat in buttermilk and vanilla, then flour mixture.

  • Spoon batter into prepared tin, filling cups about 1/3 full. Place 5 cherries on top of each; sprinkle with remaining 2 tablespoons sugar.

  • Bake until cakes are golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool 5 minutes in tin. Run a knife around edges; turn out of pan, cherry sides up. Serve warm, with ice cream, if desired.

Cook's Notes

Pitting Cherries: If you don't have a cherry pitter, you can use a paper clip. Unbend clip at the center; insert tip of one end slightly into stem end of cherry. Twist clip to loosen pit, and pull to remove.

Reviews (7)

52 Ratings
  • 5 star values: 7
  • 4 star values: 21
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 3
Rating: 4 stars
08/03/2015
Enjoyed the flavour but would agree that the recipe contains too much shortening by at least a quarter - weighs it down in a greasy way. Possibly my muffin pan has smaller cups or my cherries were larger than average, but I didn't need as many cherries as suggested. Made gluten-free and dairy-free which was okay except for the shortening issue; will try again.
Rating: Unrated
07/23/2014
These cakes came out great. They are very buttery and rich and do have the brown butter taste described in the previous review. I thought the butter could be reduced 1-2 tablespoons possibly. Was a great use for some overripe cherries I had.
Rating: Unrated
08/11/2013
I made these this morning with fresh cherries and they are amazing! The brown sugar gives the cakes a brown-butter taste and the cherries get soft and juicy. I'm not sure why the other reviewers didn't have better things to say -- these were easy, fast and delicious!
Advertisement
Rating: Unrated
01/28/2009
tasted like cornbread. not at all what i expected.
Rating: Unrated
05/24/2008
disappointing. These mini cakes didn't look pretty or taste very good
Rating: Unrated
05/24/2008
disappointing. These mini cakes didn't look pretty or taste very good
Advertisement
Rating: Unrated
05/24/2008
disappointing. These mini cakes didn't look pretty or taste very good