Pancakes have been a long-standing tradition with any breakfast spread. But some staples are fun to update. These muffins are a fun twist to the traditional slap jack form, and perfect for anyone on the go.
Make sure to add this recipe to your weekend brunch spread, alongside a plate of Fried Benedict. If you’re looking to make your brunch a little more grown-up, serve yourself, or adult guests, a Bartender’s Mimosa.
This recipe makes 12-14 muffins
|2 cups all-purpose flour|
|2 tsp baking powder|
|2 tsp baking soda|
|3 tbsp *organic granulated sugar|
|1 tsp kosher salt|
|2 cups half-fat buttermilk|
|2 tbsp unsalted butter, melted|
|2 large *organic, brown eggs, room temperature|
|1 1/2 tsp vanilla extract|
|1 tsp orange zest|
|1 cup *organic frozen sweetened cherries, thawed, drained and chopped|
|Non-stick cooking spray|
*Side Note: Cooking and Cocktails prefers to use organic ingredients but they are not necessary to use in order to enjoy this recipe
Pre-heat oven to 350 °
In a large bowl, mix all dry ingredients and set to the side.
In a small bowl, whisk buttermilk, melted butter, eggs, and vanilla extract.
Pour buttermilk mixture into dry ingredients and whisk gently.
Fold in zest and chopped cherries.
Spray muffin pan with non-stick spray. Using a 1/3 cup, pour mixture into each muffin holder.
Fun Tip: Instead of breaking out a whole new muffin pan for 2-3 extra muffins, test your batter by making a quick pancake for the chef. You deserve it.
Bake for 20-23 minutes, or until tops are golden brown. Serve warm.
Top with butter or your favorite syrup.