There's nothing like making a batch of delicious muffins from scratch. When I made these yummy pecan-cherry muffins one Sunday morning, I added 1/2 teaspoon of ground cinnamon. The recipe called for buttering and flouring a standard 12-cup muffin pan, but I used paper muffin liners instead, which is much easier! I also ended up with 14 muffins rather than 12. We thought they were very delicious. I hope you do too. Enjoy!
1) Preheat oven to 375 degrees. Set paper muffin liners in a standard 12-cup muffin pan. Set aside.
2) In a small bowl, whisk together 3/4 cup (1-1/2 sticks) unsalted butter, melted and cooled, 2 large eggs, 1/2 cup whole milk, and 1/2 teaspoon vanilla. Set aside.
3) In a large bowl, whisk together dry ingredients: 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt and 1/2 teaspoon ground cinnamon. Make a well in center of dry ingredients; pour egg mixture into well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Fold in 3/4 cup chopped pecans and 3/4 cup dried cherries.
4) Spoon batter into lined muffin cups, filling each about 2/3 full (I use a small ice cream scoop). Bake at 375 degrees for 15 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Remove muffins from pan and let cool on a wire rack. Serve warm or at room temperature. They are best the same day they're made. You can also freeze them in a resealable plastic bag for up to 3 months.
Adapted from an Everyday Food recipe.