I walked by the fruit aisle today in the supermarket and these delicious looking cherries insisted I put them in my basket. This wasn’t really a problem – cherries are my all time favorite food, especially the sour ones. I decided muffins were the perfect use for them, and so, inspired by my love for cherry cobbler I came up with these. I left the cherries in halves, I wanted big, juicy pieces to bite into so you can really taste them. The topping has some oats in it in the homage to cobbler, and it’s not too sweet – just perfectly crunchy. The texture of these muffins is firm, but light – I am sure the next time I am drawn to a fresh basket of cherries (which is all summer) these muffins will be on the menu again.
from: ben rayl, in copenhagen dk
- for the crumble:
- all purpose flour - 1/2 cup
- oats - 1/4 cup
- brown sugar - 2 tbsp
- sugar - 1 tbsp
- butter - 3 tbsp, melted
- for the muffins:
- flour - 2 cups
- baking powder - 1 tbsp
- sugar - 1 cup
- salt - 1/4 tsp
- eggs - 2, beaten
- buttermilk - 1 cup
- vegetable oil - 1/4 cup
- vanilla - 1 tsp
- sour cherries - 2 cups, pitted and halved
- Pre heat the oven to 400 F (200 C) and line or grease a muffin tin. (for 12 regular, 6 jumbo muffins)
make the crumble:
- In a medium bowl, mix together the flour, oats and sugars. Stir in the butter, then mix with your hands until pea sized lumps form then set aside.
make the muffins:
- In a large bowl, whisk together the flour, baking powder, sugar and salt together.
- Use a wooden spoon to stir in the eggs, buttermilk, vegetable oil and vanilla until just blended, but still lumpy.
- Gently fold in the cherries, then fill your muffin tins 3/4 of the way to the top and generously sprinkle with the crumble mix.
- Bake for about 20 minutes until slightly browned.