Sweet Cherry Cornbread Muffins
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I think I’ve finally perfected my version of a sweet cornbread muffin – sweet, buttery and crumbly. Now that I’ve got it figured that part out, it’s time to experiment.
Since they’re in season, I decided to stuff these mini cornbread muffins with a cherry. But, really, it’s because I bought a bunch of delicious cherries at the farmers market this weekend that I wanted to use, but I absolutely did NOT feel like pitting them all. My solution? Create a recipe where I can leave the pits inside the cherry. #lazy
Just be sure to warn the people you serve this to that the pit is still inside of the cherry. Since these muffins are cute and bite-sized, it’s easy to pop one in your mouth then spit out the pit, just like you’d eat a regular cherry alone. I don’t mind a little pit at all, but you know… not everything is for everybody.
These cornbread muffins are still delish without the cherry, but if you’re in the experimental mood you can also try adding fresh corn, strawberries, maybe a nice dollop of ricotta cheese right in the middle? Mmmm, cheese.
You’ll need corn meal, milk, sugar, flour, butter, an egg, cherries, baking powder and salt.
Combine the dry ingredients – flour, cornmeal, sugar, baking powder and salt. Stir to combine.
Add in the wet stuff – the softened butter and the milk.
boop! batter.
In a very well buttered mini muffin tin, add about 1 teaspoon of batter.
Top with a cherry, stem up.
Cover the cherry with additional batter, a little less than a teaspoon.
They’re cute already! Bake for 12-15 minutes, until golden brown and a toothpick comes out clean.
Ta-da! I overfilled the cups with a little too much batter, but but that’s okay.
I only had one cornbread casualty – if there’s not enough batter at the bottom, some juice from the cherry will soak through. It’s still delish, just not as pretty.
\o/
So tiny and cute! Just pop them in your mouth, pull out the stem and spit out the pit!
I’m obsessed with tiny things that aren’t normally tiny. Everytime I see this picture I say to myself “widddddle babeeee muffffinnn!” lol
I mean, c’mon.
Sweet Cherry Cornbread Muffins
makes ~24 mini muffins in 30 minutes
Ingredients
2/3 cup flour
1/2 cup yellow cornmeal
1/4 cup raw sugar (plain white sugar will work fine)
1 tablespoon baking powder
1/4 tsp salt
1 egg
1/3 cup milk
1/2 cup (1 stick) unsalted butter, softened (plus more for muffin tin)
~24 fresh cherries, stems attached
Directions
Preheat oven to 400F.
Generously butter two mini muffin tins and set aside.
Add flour, cornmeal, sugar, baking powder and salt into a medium bowl and stir to combine. Add egg, milk, and softened butter and whisk until completely mixed.
Place 1 teaspoon of batter in each mini muffin cup, followed by one cherry, stem up. Top with additional 1 teaspoon of batter to cover the cherry.
Bake for 12-15 minutes – edges should be brown and a toothpick should come out clean.
Let cool for 10 minutes, then run a knife around the edge of each cup to loosen and unmold.
Note
You can also use a regular sized muffin tin. You’ll make about 12 muffins instead of 24. Feel free to double up the cherries if you’re using a bigger muffin pan.
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 24
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