Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen black cherries, pitted and chopped
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chopped black cherries.
6. Spoon the batter into the muffin liners, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories: 209
Fat: 9g
Carbohydrates: 28g
Protein: 4g
Fiber: 1g
Sugar: 11g
Substitutions for ingredients:
- You can use any type of fruit instead of black cherries, such as blueberries, raspberries, or strawberries.
- You can use vegetable oil instead of melted butter.
- You can use almond milk, soy milk, or coconut milk instead of regular milk.
- You can use gluten-free flour instead of all-purpose flour.
Variations:
- Add 1/2 cup chopped nuts, such as almonds or pecans, to the batter.
- Add 1/2 teaspoon cinnamon to the batter.
- Top each muffin with a streusel topping before baking.
Tips and tricks:
- If using frozen cherries, thaw them before chopping and folding into the batter.
- Do not overmix the batter, as this can result in tough muffins.
- Use an ice cream scoop to evenly distribute the batter into the muffin liners.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat muffins, wrap them in a damp paper towel and microwave for 10-15 seconds.
Presentation ideas:
Serve the muffins on a platter or in a basket lined with a cloth napkin.
Garnishes:
Garnish each muffin with a fresh cherry or a sprinkle of powdered sugar.
Pairings:
Serve the muffins with a cup of coffee or tea.
Suggested side dishes:
Serve the muffins with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the muffins are too dry, try adding an extra tablespoon of melted butter or milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the muffins.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Muffins originated in England in the 18th century and were traditionally made with yeast. The modern-day muffin, which is made with baking powder instead of yeast, was invented in the United States in the 19th century.
Flavor profiles:
These black cherry muffins are sweet and slightly tart, with a buttery and moist texture.
Serving suggestions:
Serve the muffins for breakfast, brunch, or as a snack.
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