Cherry-Rosemary Muffins

Southern Living

These sweet and savory muffins have a unique and delicious flavor combination.

Makes 2 dozen


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4 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 tablespoons baking powder
1 1/2 cups sugar
2 medium oranges
2 large eggs, beaten
1 1/2 cups milk
1/2 cup butter, melted
1 1/2 cups dried cherries, lightly chopped
2 tablespoons chopped fresh rosemary


Hands-on: 15 Minutes
Total: 35 Minutes

Preheat oven to 375°. Lightly grease or line 2 (12-cup) muffin tins. In a large bowl, whisk together the flour, salt, baking powder, and sugar. Grate 2 Tbsp. of zest from the oranges, and set zest aside. Then squeeze the oranges to get 1/2 cup juice. In a medium bowl, combine the eggs, orange juice, milk, and butter. Stir the egg mixture into the flour mixture until just combined. Fold in orange zest, cherries, and rosemary. Spoon batter into muffin tins, filling three-fourths of each cup. Bake for 18 to 20 minutes or until a wooden pick inserted into the center comes out clean.

Created date

February 2015