Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh cherries, pitted and chopped
Special equipment needed:
- Muffin tin
- Muffin liners
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, baking soda, 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 cherries.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to 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:
12 muffins
Nutritional information:
Calories: 200
Fat: 9g
Carbohydrates: 27g
Protein: 4g
Sodium: 220mg
Sugar: 11g
Substitutions for ingredients:
- Fresh cherries can be substituted with frozen cherries or canned cherries (drained).
- Milk can be substituted with almond milk, soy milk, or coconut milk.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add 1/2 teaspoon almond extract for a cherry-almond flavor.
- Substitute the cherries with blueberries, raspberries, or strawberries.
- Add 1/2 cup chopped nuts, such as almonds or pecans.
Tips and tricks:
- Don't overmix the batter, as this can result in tough muffins.
- Use a cookie scoop to evenly distribute the batter among the muffin cups.
- If using frozen cherries, thaw them first and drain any excess liquid before adding them to the batter.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Reheating instructions:
To reheat the muffins, place them in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the muffins on a platter with a dusting of powdered sugar and a few fresh cherries on top.
Garnishes:
- Powdered sugar
- Fresh cherries
- Whipped cream
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the muffins are too dry, try adding a tablespoon or two of milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the recipe.
- If the muffins are not rising properly, check the expiration date of the baking powder and baking soda.
Food safety advice:
- Wash your hands before handling food.
- Use separate cutting boards and utensils for raw meat and produce.
- Cook the muffins to an internal temperature of 200°F (93°C) to ensure they are fully cooked.
Food history:
Cherry blossoms are a symbol of spring in Japan, and are celebrated each year with the cherry blossom festival. These muffins are a nod to this tradition, and are a delicious way to enjoy fresh cherries in the spring.
Flavor profiles:
Sweet, fruity, and slightly tangy.
Serving suggestions:
Serve the muffins for breakfast, brunch, or as a sweet snack.
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