As I was ransacking drawers and cabinets searching for the FURminator (the crème de la crème of cat brushes), I found an old SD card...one that I thought I'd never see again. And it still has a handful of photos that I was too lazy to upload!
This is great news because my camera "accidentally" feel off the table last weekend, so she may be inoperable for a few days.
Even though I made this recipe over a year ago, I remember every juicy, cherry-filled bite. These are classic, irresistible muffins that practically burst through their crumbly seams with fruit. Since cherry season is sadly winding down in some areas, feel free to toss in the same amount of blueberries, grapes, or your favourite stone fruit(s)!
In case you're wondering, I did find the FURminator. It was where it belonged, with all the other cat brushes and lint removers, and errant SD cards. (Who knew?)
makes 12-15 muffins
3 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 Tablespoons baking Powder
1 1/2 teaspoons of salt
3/4 cup firmly-packed, brown sugar (light or dark)
4 eggs, at room temperature
1/2 teaspoon pure almond extract
zest from 1 lemon
1 1/2 cups whole milk
8 Tablespoons (that's 1 stick) of unsalted butter, melted and slightly cooled
2 cups of cherries, pitted and sliced (feel free to use any fruit that's available. I'm sure these muffins would be delicious with apples or pears!)
Raw sugar (optional)
Preheat the oven to 375 F. Lightly butter or oil the insides of two muffin pans. [Note: the original recipe said that it only makes 6-8 muffins. However, I found that I had enough batter to make 14 muffins. So to play it safe, have at least 14 ready to go.]
In a large bowl, sift together the flour, granulated sugar, baking Powder, and salt. Add the brown sugar directly into the bowl and whisk everything together until well combined.
In a separate large bowl, whisk together the eggs, almond extract, lemon zest, and milk.
Make a well in the middle of the dry ingredients and pour the egg mixture into the center of the well.
Gently fold and stir everything together until the dry ingredients are just moistened. (Be careful not to overmix the batter.)
Slowly add the melted butter and continue to stir until the batter is relatively smooth and all the butter streaks have disappeared.
Fold in the cherries (or other fruit) and gently mix until they're evenly dispersed.
Divide the batter evenly among the muffin tins, filling each one to just below the top.
If desired, sprinkle each muffin with a pinch of raw sugar.
Bake for 25-30 minutes or until the muffins are golden brown.
Remove the muffins from the oven and allow them to cool for 15 minutes before removing them from the pan.
Adapted from Leslie Mackie's Macrina Bakery & Cafe Cook Book