On the same day that I made my banana bread, I made cherry muffins so I could use the oven at one time. We had some dark cherries from a few sales at the supermarket, and my mom forgot that we had them. I took them out and decided to remake the fresh cherry muffins I had at Souplantation!
I used the Black Cherry Sour Cream Muffins recipe from Baking Bites. As I never have sour cream, I used vanilla yogurt instead. And I used whole milk instead of cherry juice. Whole milk really adds flavor to all these baked goods. Even though I did not glaze the top with an egg wash or milk, they came out shiny and moist. My sister asked if I did, and I said, "No, they just came out like that." I think it has to do with the yogurt and milk giving it a nice sheen. Pitting and chopping the dark cherries covered my hand in a dark red juice. This stuff really stains! But it was well worth it.
The first bite, I thought they were bland, but as you let the taste come out, it is a really good muffin. Not too sweet, just right. Perfect for a light breakfast or after-meal snack. The warm cherries are great too. I bet a little white icing drizzled lightly on top would be a tasty and pretty addition.