Cherry muffins

Something to bake when you have an embarrassment of cherries, or when you have a cup and half's worth and would like some muffins.


This recipe is based on the basic muffin recipe from the Joy of Cooking.

2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
2 large eggs
1 cup milk
1/3 cup granulated sugar
1/3 cup dark brown sugar
8 tbsp. melted butter
1 tsp. vanilla
1 1/2 cups fresh cherries

Preheat the oven to 400˚ F. Mix the flour, baking powder and salt together in a large bowl. In another bowl, whisk together the eggs, milk, sugars, butter and vanilla. Add the liquid mixture to the dry mixture and mix until just combined. The batter should not be smooth. Fold in the cherries. Divide the batter amongst the cups of a buttered muffin pan, and bake for 18-20 minutes (or until a toothpick inserted into the center of the muffins comes out clean.) Allow the muffins to cool for three minutes before removing them from the pan. Yields about 10 medium-sized muffins.

Notes:
I normally use only 5 or 6 tablespoons of butter, but this morning I was feeling naughty. Now that I've had muffins made with 8 tablespoons of butter, I doubt I'll be returning to the healthier version anytime soon.

Sometimes I add 1/2 cup of sliced almonds to this recipe.

The muffins are best eaten while still warm.