It's been awhile since I last blogged, so I thought I'd serve up something sweet. I found the recipe for these cherry muffins at Culinary Cafe.
Because I had buttermilk on hand, I used it in lieu of the milk with great results. Also rather than stirring a whole cup of almonds into the batter, I saved some to sprinkle on top of the muffins right before baking. Finally, wanting a more substantial looking bakery muffin, I used my large muffin pan.
One last note:
When I bake, I tend to treat the suggested baking time as a variable. Every oven, pan and batter bakes up differently. I have the most baking success when I flip on the oven light and keep a close watch on my baked goods, rotating whatever I'm baking about mid-way through the baking cycle. I am a big believer in administering the toothpick test sooner than later because a dry muffin is like a corked bottle of wine. Bad.
Because I had buttermilk on hand, I used it in lieu of the milk with great results. Also rather than stirring a whole cup of almonds into the batter, I saved some to sprinkle on top of the muffins right before baking. Finally, wanting a more substantial looking bakery muffin, I used my large muffin pan.
One last note:
When I bake, I tend to treat the suggested baking time as a variable. Every oven, pan and batter bakes up differently. I have the most baking success when I flip on the oven light and keep a close watch on my baked goods, rotating whatever I'm baking about mid-way through the baking cycle. I am a big believer in administering the toothpick test sooner than later because a dry muffin is like a corked bottle of wine. Bad.
Cherry-Almond Muffins
from: Culinary Cafe
Mention muffins today, and you'll conjure up visions of blueberry, date-nut, cranberry or other fruit muffins. Sweet summer fruits are a wonderful addition to a basic muffin batter; the following version teams cherries and almonds, a fruit and nut that were made for one another.
Yields: 12 muffins
Ingredients:
- 1/2 cup (1 stick) butter
- 1 cup granulated sugar
- 2 eggs
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups cherries, pitted, coarsely chopped, and drained
- 1 cup slivered almonds, lightly toasted
- 1 teaspoon almond extract
- granulated sugar
Sift together dry ingredients and add them to butter/sugar mixture alternately with milk. Stir in almond extract, then gently fold in almonds and cherries.
Spoon muffin batter into 12 greased muffin cups; cups will be quite full. Sprinkle each muffin with a little granulated sugar, and bake in a preheated 375°F oven for 30 minutes, or until muffins test done.

