Skip to main content

Dried Cherry Oatmeal Muffins

 

One of the things I do every January is empty my cabinets and take an inventory and then search out recipes for things I need to use up.  This time around it was some dried cherries so I headed to Taste of Home. This recipe actually calls for raisins but I knew it would be an easy switch. 

 

It starts out by combining the oats and the buttermilk, then adding in dark brown sugar, an egg, vegetable oil, and I put in a splash of vanilla extract.  Almond would be great too. 

 

Next up, the dry: flour, baking powder, baking soda, and salt, plus cloves and cinnamon. I upped the spices slightly, using 1/2 teaspoon each.   Add the dry to the wet and do not overmix!

Gently stir in the dried chopped cherries.  I held about a tablespoon or so aside to drop onto the tops but I would not do that next time, they got a bit crispy after baking.  The recipe called for 1/2 cup chopped, next time I'd do 3/4 of a cup. 


Scoop the batter into a sprayed or lined tin.  I then sprinkled on some turbinado sugar.  I wrote optional, but it's pretty much required around here if I'm not doing a glaze.

Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!

 

Dried Cherry Oatmeal Muffins

Dried Cherry Oatmeal Muffins
Author: Jolene's Recipe Journal

Ingredients

  • 1 cup quick-cooking oats
  • 1-1/4 cups buttermilk
  • 1 egg, lightly beaten
  • 1/2 cup packed dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup vegetable oil
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 cup chopped dried cherries
  • Turbinado sugar for sprinkling on top (optional)

Instructions

  1. In a small bowl, combine oats and buttermilk. In a small bowl, combine the egg, brown sugar, vanilla and oil; stir in the oat mixture.
  2. Combine the dry ingredients; stir into batter just until moistened. Fold in dried cherries. Sprinkle with turbinado sugar if desired.
  3. Using a large scoop, fill 12 greased or paper-lined muffin cups full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean.
  4. Cool for 5 minutes before removing from pan to a wire rack.

Notes

Adapted from: https://www.tasteofhome.com/recipes/oatmeal-raisin-muffins/

Recommended Products

OXO large cookie scoop

Wilton Perfect Results Muffin Pan

Other recipes you may enjoy:

Buttermilk Oatmeal Muffins

Lemon Pound Cake Muffins

Cinnamon Crumb Muffins

dried cherries, oatmeal, muffins
Muffins, Breakfast/Brunch
American


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. 






Labels:

Comments

  1. hobby baker KellyJanuary 27, 2025 at 12:26 PM

    I definitely love the look and would love the crunch of the turbinado on top! I really need to use dried cherries more often, the ones I have are old and languishing.

    ReplyDelete
  2. KarenJanuary 27, 2025 at 7:48 PM

    I love subbing dried cherries for raisins and do it often! P.S. I need to do the same with my pantry!

    ReplyDelete
  3. Stacy RushtonJanuary 28, 2025 at 5:26 PM

    Dried cherries are such a lovely add in for muffins! So much more special than raisins! I really, really need to do a clear out/ingredient assessment. Well done!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microw...
9 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker....
3 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut ...
2 comments
Read more