Serves: 12 muffins

  • 1/2 cup (1 stick) unsalted butter, melted, plus more for greasing the pan
  • 2 cups all-purpose flour, plus more for dusting the cherries
  • 1 cup sugar, plus more for dusting the top
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 eggs, lightly beaten
  • 1 tablespoon poppy seeds
  • Zest of 1 orange, finely grated
  • 1 cup dried cherries

Cherry–Poppy Seed Muffins

Recipe courtesy Tyler Florence Preheat the oven to 400°F. Grease a standard 12-cup muffin tin, preferably nonstick, with butter. In a large bowl, mix the flour, sugar, baking powder, and salt together until evenly combined. In another bowl, whisk together the milk and eggs; then add the melted butter, poppy seeds, and orange zest. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well; fold everything together to form a batter. Toss the cherries with some flour to help prevent them from sinking to the bottom of the muffin when baked, and then fold them into the batter. Spoon the batter into the prepared muffin tins, filling them two-thirds full. Dust the surface of the batter with a little sugar to form a crust as the muffins bake. Bake for 20 to 25 minutes, until a wooden toothpick comes out clean when inserted into the center muffin. Place the muffin tin on a cutting board to cool.

Edited: October 9th, 2009