Imagine biting into a muffin that perfectly balances the sweet, tangy burst of sour cherries with the comforting, rustic texture of golden cornbread. These Sour Cherry Cornbread Muffins are not just another breakfast treat – they're a culinary adventure that will transform your morning routine and leave your taste buds begging for more! Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality results right in your own kitchen.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup sour cherries, pitted
Instructions
- Preheat the oven to 400°F (200°C). Prepare a 12-cup muffin tin by greasing each cup with butter or cooking spray, or line with paper muffin liners.
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together thoroughly to ensure even distribution of ingredients.
- In a separate medium bowl, whisk together the wet ingredients: milk, vegetable oil, and eggs until well combined and slightly frothy.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, mixing just until the ingredients are incorporated. Be careful not to overmix, as this can lead to tough muffins.
- Gently fold in the pitted sour cherries, distributing them evenly throughout the batter.
- Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Temperature Matters: Ensure all your ingredients are at room temperature before mixing. This helps create a more uniform batter and better rise.
- Don't Overmix: The golden rule of muffin-making is to mix just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Cherry Placement: Gently fold cherries into the batter to prevent them from sinking to the bottom of the muffins.
- Fresh is Best: If using fresh sour cherries, pat them dry before adding to prevent excess moisture in the batter.
- Check for Doneness: Every oven is different, so start checking your muffins at around 15 minutes. A toothpick should come out clean when they're perfectly baked.
- Cooling Technique: Let muffins cool in the tin for just 5 minutes before transferring to a wire rack. This prevents them from becoming soggy.
- Storage Hack: To keep muffins fresh, store in an airtight container and consume within 3 days, or freeze for up to a month.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 40mg
