This tart cherry muffin recipe comes courtesy of the Cherry Marketing Institute and Linda Hundt, Owner of the Sweetie Pie Pantry in Dewitt, Michigan and winner of the 2009 National Pie Championship, Best in Show for her Tom’s Cherry Cherry Berry Pie. According to Linda, “Tart cherries are the most versatile fruit to use, and products made with tart cherries are best sellers. These muffins are the most popular ones in our shop.” Enjoy!
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup granulated sugar
1/2 cup butter
3/4 cup buttermilk
1 tablespoon Key lime juice
2 cups frozen (IQF) tart cherries (Canned tart cherries would work for this recipe, too)
1/4 cup granulated sugar
3 tablespoons cream cheese
2 tablespoons Key lime juice
1 cup confectioners’ sugar
Stir together flour, baking powder and baking soda; set aside.
In large mixing bowl, beat 3/4 cup granulated sugar and butter. Add eggs; beat 1 minute. Slowly add flour mixture and buttermilk alternately to butter mixture; add lime juice. Beat on low speed until smooth.
Toss cherries 1/4 cup granulated sugar. By hand, stir cherries into muffin batter.
Grease muffin tins or line with baking cups. Fill each muffin cup three-fourths full with batter.
For regular-size muffins, bake in a preheated 375 degree conventional oven 15-20 minutes or until wooden pick inserted in center comes out clean.
For jumbo-size muffins, bake in a preheated 375 degree conventional oven 30-35 minutes or until wooden pick inserted in center comes out clean.
If desired, drizzle with glaze before serving. To make glaze, beat softened cream cheese until smooth. Add lime juice and confectioners’ sugar, beating until combined. Drizzle over cooled muffins.