So, believe it or not, I think this is the first time I’ve ever baked something with cherries in it! Fresh cherries that is – I think I may have used maraschino cherries as a garnish at some point or another. I actually – gasp – don’t think I’d even EATEN a fresh cherry before this week. As I’ve hinted at before, I used to be a pretty picky eater. Not SUPER picky, but definitely wary of trying new things. Luckily for you all, I’ve come a long way in that regard So when we got cherries in our CSA this past week, I set right out to find something delicious to bake them into!
There were lots of great options out there, but eventually these cherry crumb muffins won out. I’m a sucker for anything with a crumb topping. I also really loved the addition of almond extract in the batter – I’m a huge fan of anything almond flavored, and it paired perfectly with the baked cherries! Even better, the recipe came together fairly quickly – the most time-consuming aspect was pitting the cherries. Since I’ve never eaten cherries before, as you can imagine I did not have a cherry pitter – but what I do have in abundance is cake decorating tips! Thanks to The Kitchn, I found out that you can easily pit cherries using a medium-sized star or round tip. What would we do without the Internet
For the muffins:
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1 cup (4 1/4 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 cup fresh cherries, pitted and quartered
- 10 cherries, pitted and left whole
For the crumb topping:
- 1/4 cup (1 1/8 ounces) all-purpose flour
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1/8 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
Preheat the oven to 350°F. Line a muffin tin with paper liners.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add in the egg, followed by the almond extract, mixing until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add in half the flour mixture, followed by the sour cream and then the remaining flour mixture; blend each addition on low speed until just incorporated. Using a rubber spatula, gently fold in the quartered cherries.
In another small bowl, stir together all the ingredients for the crumb topping until moistened and crumbly.
Divide the batter evenly among 10 muffin cups, filling each about 2/3 of the way full. Top each muffin with a tablespoon of the crumb mixture, followed by 1 whole cherry. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Yield: 10 muffins
Source: Pink Parsley; originally adapted from Clinton Street Baking Company