Shelly's Recipe

CHERRY-POPPY SEED MUFFINS

Category: Muffins

1/2 cup unsalted butter, melted, plus more for greasing the pan
2 cups flour
1 cup sugar, plus more for dusting the top
1 tbsp baking powder
1 tsp salt
1 cup milk
2 eggs, lightly beaten
1 tbsp poppy seeds
Zest of 1 orange
1 cup dried cherries

Preheat the oven to 400. Grease a standard 12-cup muffin tin, preferably nonstick, with butter. In a large bowl, mix the flour, sugar, baking powder, and salt together until evenly combined.

In another bowl, whisk together the milk and eggs; then add the melted butter, poppy seeds, and oranges zest. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well; fold everything together to form a batter. Toss the cherries with some flour to help prevent them from sinking to the bottom of the muffin when baked, and then fold them into the batter.

Spoon the batter into the prepared muffin tins, filling them two-thirds full. Dust the surface of the batter with a little sugar to form a crust as the muffins bake. Bake for 20-25 minutes, until a wooden toothpick comes out clean when inserted into the center muffin. Place the muffin tin on a cutting board to cool.