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Cherry Shortcake Muffins

adapted from Seasons & Suppers
Servings 20


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 3/4 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


  • Preheat oven to 350 degrees Fahrenheit. Line 2 muffin tins with paper liners and set aside.
  • In a large bowl, cut together the flour, baking powder, sugar, and butter with a pastry blender until you get pea-sized crumbs.
  • Add the egg, cream, and vanilla extract, stirring with a silicone spatula until just blended.
  • Stir in the cherries.
  • Using a large cookie scoop, portion out the batter between the muffin cups, filling 3/4 of the way.
  • Bake for 25 minutes, rearranging the pans halfway through baking.
  • Cool in muffin tins before serving.