Cherry Vanilla Muffins
- 8 1/2 ounces all-purpose flour (approximately 1 3/4 cup)
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons pure vanilla extract
- Optional: 1 tablespoon kirsch cherry liqueur
- 2 ounces unsalted butter, melted and cooled (plus more for greasing the muffin pan)
- 3/4 cup finely chopped cherries (either sweet or sour)
Preheat the oven to 400 degrees F and lightly grease muffin tins with softened butter.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, eggs and vanilla extract (note: this is where you'd add the kirsch if using).
Pour the wet ingredients into the dry followed by the butter and cherries, using a spatula to stir the ingredients together until just combined. The less you mix, the more delicate the muffins will be.
Evenly scoop the muffin batter into the prepared pans, filling 3/4 - 4/5 of the way up.
Bake for 20-22 minutes, or until cooked through. Allow to cool for 5 minutes and then remove carefully from the pan (I find gently twisting works best).