Michigan Cherry Muffins
Well, by now you probably know I have never really been a huge muffin fan. However, I will admit that they are growing on me as I age. I have always been a strictly blueberry muffin and lemon poppy seed muffin fan. Recently my family spent a fair bit of time camping and enjoying many lovely Michigan towns. I am a huge fan of Northern Michigan if it were not for the crazy winter weather I would move in a heartbeat, and start a hobby farm. Cherry season is a big deal, and I happily bought some lovely Michigan cherries. I also had the pleasure of having the most delicious cherry pie and cherry ade at the Cherry Hut in Beulah Michigan, and the best cherry strudel that I have ever put in my mouth from Cherry Point.
After my purchase of cherries and enjoying all the cherry treats available to me during our trip. The cobwebs in my brain started to recede and a distant hazy memory started to emerge of a childhood summer spent frolicking on a Michigan sandy beach, blue moon ice cream, and staying at a bed and breakfast where warm freshly baked Michigan cherry muffins were served with breakfast. Right there and then with that memory in the forefront of my mind I knew what would become of my Michigan cherries….they would be transformed into the most delectable muffins one could ever dream of consuming. If you do not believe me, give this recipe a try. 😉
Ingredients: Yield: 18 muffins
1 -3/4 cups flour
2 -1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup brown sugar
2 large eggs, room temperature
1/2 cup canola oil
3/4 cups milk
1/2 teaspoon cinnamon
1 teaspoon vanilla
1-1/2 cups fresh sweet cherries, pitted, and roughly chopped
2 tablespoons coarse sugar or white sugar (to sprinkle on the tops of the muffins prior to baking)
Preheat oven to 425°F.
Line muffin pan with paper liners.
Combine the dry ingredients: flour, baking powder, cinnamon and salt. Then toss the cherries into the flour mixture so they do not sink to the bottom once the wet ingredients are added.
Add in the sugars, eggs, vanilla, oil and milk. Stir until everything is incorporated, making sure not to over mix.
Pour the muffin batter into the muffin liners filling 3/4 of the way full.
Sprinkle tops with the sugar.
Bake at 425° for 5 minutes. Then reduce the heat to 350° F and bake an additional 10 minutes.
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