Cherry Shortcake Muffins
Recipe type: breakfast/brunch
Prep time: 
Cook time: 
Total time: 
Serves: 20
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ¾ cup turbinado sugar
  • 8 Tablespoons (1/2 cup) unsalted butter, cold and cut into cubes
  • 1 large egg
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 cups sweet cherries, pitted and chopped
  1. Preheat oven to 350 degrees Fahrenheit. Line 2 muffin tins with paper liners and set aside.
  2. In a large bowl, cut together the flour, baking powder, sugar, and butter with a pastry blender until you get pea-sized crumbs.
  3. Add the egg, cream, and vanilla extract, stirring with a silicone spatula until just blended.
  4. Stir in the cherries.
  5. Using a large cookie scoop, portion out the batter between the muffin cups, filling ¾ of the way.
  6. Bake for 25 minutes, rearranging the pans halfway through baking.
  7. Cool in muffin tins before serving.
Recipe by Poet in the Pantry at