1. Ingredients

You should try to use room temperature eggs and buttermilk so that the cold ingredients don’t alter the overall baking time of your bake. The kirsch (cherry liqueur) in the recipe is optional. Dusting the muffins with some icing sugar before serving is optional.

2. Equipment

I used a Wiltshire 12 Cup Muffin Tin for this recipe. Also, you need some muffin liners but you can just spray the muffin tin with some oil spray instead. You also need a large mixing bowl, a large bowl, a whisk and a spatula. If you want to dust the muffins with icing sugar, you’d need a small sieve.

3. How do you pit cherries?

If you don’t have a pitter, you can use a stick like a chopstick instead. Push the stick down the middle of the cherry, starting where the stem goes until you hit the pit, then push the pit out. Alternatively, you can make an incision down half of the cherry and use your fingers to get the pit out. I’d recommend using gloves when pitting and chopping the cherries as it can stain your hand for days if you don’t. Also, remember that 2/3 of the chopped cherries goes into the muffin batter and 1/3 is used for the topping.

4. Don’t overmix

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase