prep 0:15 total 0:45
12 to 13 servings
Heat oven to 350. Spray 12 muffin cups. Combine flour through sugar. Beat buttermilk into ricotta in separate bowl, add eggs, whisking in one at a time. Beat in lemon juice, vanilla and almond extracts. Pour with butter and cherries into flour, fold in just until moistened. Spoon into muffin cups. Bake until tester is clean, 25-30 mins. Cool on rack.
This is a recipe I found online, but changed to make way better, lol. This makes 12 muffins, with enough batter left over to fill a small ramekin and bake alongside your muffin pan. Do try to use frozen cherries, dried just don't have the same flavor. I get mine at Trader Joe's (frozen ones, not very expensive, either). These muffins are so flavorful and moist, and my kids love them, too.
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