Upside-Down Cherry Muffins

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Baking Time: 25 minutes

Preparation Time:

Makes: 12

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  • 2 cups (500 mL) pitted Ontario Tart Cherries, well drained
  • 3/4 cup (175 mL) packed brown sugar
  • 1/4 cup (50 mL) each melted butter and corn syrup


  • 1-1/2 cups (375 mL) all-purpose flour
  • 1/2 cup (125 mL) oat bran or wheat bran
  • 1/3 cup (75 mL) packed brown sugar
  • 1 tsp (5 mL) each baking powder and baking soda
  • 1/2 tsp (2 mL) salt
  • 1 Ontario Egg, lightly beaten
  • 1 cup (250 mL) Ontario Buttermilk or plain low-fat yogurt
  • 3 tbsp (45 mL) vegetable oil
  • Ontario Butter (optional)


Lightly grease or coat 12 muffin cups with cooking spray. Divide cherries among cups. Add 1 tbsp (15 mL) brown sugar and 1 tsp (5 mL) each butter and corn syrup to each cup.


In large bowl, whisk together flour, bran, sugar, baking powder, baking soda and salt. In small bowl, whisk together egg, buttermilk and oil; pour into flour mixture, stirring until just moistened. Spoon over cherries. To catch any spillovers, place muffin pan on rimmed baking sheet. Bake in 375°F (190°C) oven until cake tester inserted in middle comes out clean, about 25 minutes. Let cool on wire rack for 5 minutes. Place a wire rack on muffins; turn upside-down, placing rack on baking pan to catch drips. Remove muffin pan. Serve with butter, if using.

Nutritional information

1 muffin:

  • Protein: 4 g
  • Fat: 8 g
  • Carbohydrate: 44 g
  • Calories: 260
  • Fibre: 2 g
  • Sodium: 278 mg