Cheery Cherry Muffins
We were very lucky to have once had a home with a cherry tree that produced an abundance of fresh baking cherries. I used to make these muffins a lot when i had fresh cherries on hand, and i kept bags of them in the freezer pre-measured for this recipe. These are not sweet eating cherries - these are baking cherries. The original recipe came from a flyer from the cherry marketing institute.
Steps
While cherries are still frozen , cut them into halves , then set aside to thaw and drain in a mesh colander over a bowl.
Cream butter and sugar using an electric mixer.
Add eggs , almond extract , and vanilla and beat well.
Crush 1 / 2 cup of the thawed cherries with a fork.
Add the mashed cherries to the batter.
Mix flour , baking powder , and salt in a separate bowl.
Fold half of the flour mixture into the butter mixture using a spatula.
Do not overmix.
Add half of the cream or milk , mixing just enough to combine.
Add remaining flour , then remaining milk.
Again avoid overmixing.
Fold in the remaining cherry halves.
Fill 12 paper-lined muffin tins with batter.
If desired , you may sprinkle the muffins with some extra sugar.
Bake in a preheated 375 f oven until golden brown , about 20-30 minutes.
Ingredients
unsweetened tart red cherries, sweet unsalted butter, sugar, eggs, almond extract, vanilla extract, all-purpose flour, baking powder, salt, half-and-half cream