Tuesday, June 14, 2011

Cherry Muffins

3 & 1/2 cups unbleached all-purpose flour
1 & 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt (I actually used 1 scant tsp. kosher salt)
2/3 cup canola oil
1 & 1/2 cups brown sugar, tightly packed (I used light brown)
2 large eggs
1 & 1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 pinch ground cinnamon
1 & 1/4 cups buttermilk
2 cups of pitted, coarsely chopped cherries (I ran out of cherries and had to sub some strawberries)

Preheat oven to 400 degrees. Line muffin pans with paper liners and spray the inside of the liners with baking spray. This recipe will make 9 jumbo muffins or 12 regular size.

Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a medium size bowl. Add the brown sugar and whisk it in thoroughly.

In a large bowl, mix together the oil, eggs, vanilla extract, almond extract, and buttermilk. (I did this by hand, and my muffins turned out great, but Reinhart instructs doing this part in your mixer. You decide!)

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are absorbed.

With a portion scoop, fill the muffin cups about halfway full. Using your hands, sprinkle on that a couple tablespoons worth of the chopped fruit and gently pat it down into the batter. Scoop another glob of batter atop that. Sprinkle the remainder of the fruit over that. If any batter remains in the bowl, dab it equally over the top of the muffins. It's fine if some of the fruit is exposed and not buried in batter.

Sprinkle the tops with coarse sugar or granulated sugar if you like.

Place the muffin pan on top of a baking sheet, and bake for 10 minutes. Lower the oven temperature to 375 and bake for 10 minutes more. Check the muffins to see if they're browning too quickly; if they are, cover them lightly with foil. Bake the muffins until golden brown, and until the tops spring back when lightly touched. Mine took barely 30 minutes to bake. I also checked them with a toothpick inserted in the center to ensure they were fully done.

Let them cool in the pan, on a rack, for a few minutes before attempting to remove to the rack to finish cooling.

1 comment:

KyleeAmber said...

I'm going to make these today. I already have everything I need!