Cherry Mufﬁns with Amaretto Glaze
- Total Time
Use fresh sour cherries when they’re plentiful, during June and July. The rest of the year, thaw frozen sour cherries, or rinse and drain canned sour cherries.
low-fat buttermilk1 cup(s), low-fat
unsalted butter4 Tbsp
almond extract1 tsp
dark brown sugar½ cup(s), packed
white all-purpose flour1 ⅔ cup(s)
baking powder½ Tbsp
baking soda1 tsp
table salt½ tsp
sour red cherries1 ¼ cup(s), fresh, pitted
liqueur¼ fl oz, amaretto
- Preheat the oven to 375°F. Spray an 18-cup muffin tin with nonstick spray. In a small bowl, combine the raisins and boiling water.
- In a large bowl, whisk the buttermilk, eggs, butter, and almond extract. Whisk in the brown sugar. Add the flour, baking powder, baking soda, and salt; stir to combine. Fold in the sour cherries.
- Spoon the batter into the muffin cups, filling each about three-quarters full. Bake until a tester inserted into the center of a muffin comes out clean, 20–22 minutes. Cool in the pan on a rack 30 minutes; remove from the pan and cool completely on the rack.
- To make the glaze, in a small saucepan combine the granulated sugar and amaretto over medium heat; stir constantly until the sugar dissolves. Bring to a boil, reduce the heat to low, and simmer until a thick syrup forms, about 10 minutes. Brush over the muffins.