Cherry Yoghurt Muffins

Cherry Yoghurt Muffins

IHCCIt's all about portable food this week at IHCC, with everyone contributing to a giant picnic basket. I went for yoghurt muffins with fresh cherries. Those ended up with quite a rustic look (there was only one with a single cherry sitting right in the center) but were really tasty nonetheless. The gingerbread-y taste of the mascobado sugar went well with the sour tang of the cherries. You need to watch out to not overbake the muffins. Mine were alright (after 26 minutes) due to the cherries, but if you got a bite without a cherry in it, the dough was a bit dry.

Cherry Yoghurt Muffins

Below is the recipe for yoghurt muffins, I've added the amounts for standard muffins in curly brackets.

Source: How to Cook Everything Vegetarian by Mark Bittman


1 Tbsp melted butter or neutral oil {3 Tbsp}
2 cups all-purpose flour
1/4 cup sugar, or to taste *
1/2 tsp salt
1 tsp baking powder {3 tsp}
1/2 tsp baking soda {omit this}
1 egg
1 1/4 cup yoghurt or sour cream {1 cup milk}, plus more if needed

1 pound cherries, stems and stones removed

* Used mascobado sugar.

Yields about 18 muffins. The standard recipe yields 12 muffins.


Preheat the oven to 400°F. Grease a standard 12-cup muffin tin or line it with papper or foil muffin cups. Mix the dry ingredients together in a bowl. Beat together the egg, yoghurt and melted butter or oil.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Add the cherries. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add a little more yoghurt or other liquid if necessary.
Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. Bake for 20 to 30 minutes, or until the muffins are nicely browned and a toothpick inserted into the center of one of them comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin. Serve warm.


Debinhawaii said...

Yay--the more muffins the merrier and I love the yogurt and cherry combination. A great picnic basket pick. ;-)

Joanne said...

I love that dish that the muffins are on! What a cute shape.

The muffins themselves sound delicious. I love using yogurt in baked goods!

Mary said...

I love the ingredients that have been combined in this recipe. I'm going a lot of work with sour cherries right now. Sweet or sour they are a favorite of mine and I love new recipes that use them. I hope you are having a wonderful day.Blessings...Mary

Elle said...

Beautiful addition to a picnic! Perhaps the muffins would be less dry with a bit more butter? Also I'm surprised you left out the baking soda with a yogurt mixture because the chemical reaction would make them very light... of course that might be too light. We have some cherries now, so thanks for the recipe!