Prep 10 mins
Cook 20 mins
adapted from the cookbook of same name..besides using dried cherries, you can substitute fresh apples or even chocolate chips for a slightly sweeter version..I have even used well drained crushed pineapple...think I will try well drained chopped peaches sometime...mmmmmmmmm!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cinnamon
- 1⁄2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1⁄2 cups dried cherries
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 cups light brown sugar, unpacked
- 1 cup butter, softened, cut in small pieces
- Preheat oven to 325*.
- Grease and flour 16 large muffin cups.
- To make the buns; in a medium-size bowl, sift together the flour, the baking powder, the salt and the cinnamon; set aside.
- In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar till fluffy -- about 3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Add the dry ingredients, alternately with the buttermilk, in three parts, beating well after each addition.
- Stir the dried cherries into the batter (or whatever fruit you are using).
- Spoon the batter into the muffin cups.
- To prepare the topping:
- In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
- Sprinkle the topping over the buns, being sure to keep crumbs wihin muffin cups, otherwise they are difficult to remove.
- Bake for 20-25 minutes until lightly golden or until a cake tester inserted into center of bun comes out clean.