This is not a sponsored post, I just love these cherries.
Have you seen Tilden Farms cherries in the store? They contain only natural ingredients, no preservatives, red dyes or corn syrup and are pitted and packed with stems on. I love these cherries!
Once I discovered them, I decided to try making the beloved Parisienne Muffins from my past. These cherries were so good, I couldn’t choose just one, so I added half Maraschino and half Bing. My fingertips are still stained red from dicing them, and there’s no food dye in these cherries! I may have stained my fingers from eating cherries straight from the jar too.
I didn’t use the same recipe from my earlier attempt at re-creating the muffins. This time I just winged it with a basic muffin recipe, adding the cherries and big, dark chocolate chips and cherries. They looked and smelled great coming straight from the oven. I fought the urge to eat one hot and allowed them to cool.
My recipe called for buttermilk which I didn’t have but I used my old trick of adding lemon juice to regular milk and letting it curl into buttermilk. This time I used Meyer lemon juice and it added a nice tangy twist to the muffins. I’ll say use buttermilk in the recipe but, if you don’t have it you can always add a little vinegar or lemon juice to regular milk.
- 1½ cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup sugar
- ½ cup buttermilk
- 1 large egg, slightly beaten
- ¼ cup softened butter
- ½ teaspoon vanilla
- 1 cup cherries, pitted, chopped (use fresh or jarred)
- 1 cup dark chocolate chips or chopped dark chocolate
- Preheat the oven to 375° Line a muffin tin with cupcake papers or spray with non-stick baking spray.
- Sift together the flour, baking powder, salt, and sugar in a medium sized mixing bowl and set aside.
- In another bowl beat the egg and butter, with a handheld mixer until light and creamy. Ad the egg, buttermilk, and vanilla and beat until smooth. Add the dry ingredients, half at a time, beating between additions. If the batter is too dry add a bit more buttermilk.
- Stir the chocolate chips into the batter then gently fold in the cherries. You don't want them breaking up and staining the batter, although pink muffins would be pretty!
- Fill the muffin cups ⅔ full. Bake 13-15 minutes or until a toothpick comes out clean. Cool completely before eating for best flavor.
- Makes 12 muffins.
Disclaimer: I purchased the cherries myself and was in no way compensated for this post. Well, except I got to eat the cherries.