just a smidgen

Crunchy Cherry Bomb Muffins

Crunchy Cherry Bomb Muffins

It snowed today.. that’s about all I have to say about that.. oh, did I mention it was cloudy too?

Pretty dirty trick, going from +20C down to minus something in one day!

As I learned from my mother, there is only one thing to do when the day is a bomb..
make muffins and read a new book.
{ ok, I did do a little work in the middle there somewhere }

” The silence that had taken the place of Bonaventure’s voice was the very same silence in which exists the Universe of Every Single Sound, a place that reverberates with perfect peace and mirthful bliss, but also with despair’s deep moaning and the whispers of secrets. “

Don’t you love it when a book grabs you right in the first chapter?

 

“Bonaventure Arrow didn’t make a peep when he was born, and the doctor nearly took him for dead. But he was listening, placing sound inside quiet and gaining his bearings. By the time he turns five, he can hear flowers grow, a thousand shades of blue, and the miniature tempests that rage inside raindrops. He also hears the voice of his dead father, William Arrow, mysteriously murdered by a man known only as the Wanderer.”

{ By the time I post this in the morning, I expect I will be up all night finishing this book. }

I had to call these Cherry Bombs, because the frozen Black Cherries took up most of the space in the muffin tins. This is my newest favorite muffin recipe.. mostly because of the massive Black Cherries, that just happened to be on hand.
{ Unlike any Spring Cherry Blossoms }

If you prefer to have a little muffin with your cherries, these are for you!

Crunchy Cherry Bomb Muffins 3

Crunchy Cherry Muffins

Crunchy Cherry Bomb Muffins
 
Cook time
Total time
 
Ingredients
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/4 tsp nutmeg
  • 1 1/4 cups whole milk
  • 2 extra large eggs, lightly beaten
  • 1 cup unsalted butter, melted
  • 2 1/4 cups dark sweet black cherries, frozen
  • 1/4 cup raw sugar or Wilton Sprinkles White Sparkling Sugar
Instructions
  1. Preheat oven to 375F.
  2. Spray muffin tins lightly with cooking spray or line with silpat muffin cups.
  3. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
  4. In another mixing bowl, mix together the milk, eggs and melted butter.
  5. Make a deep well in the dry ingredients. Pour the wet mixture into the well and gently fold the ingredients until they are blended. Gently fold in the frozen cherries. Do not overblend.
  6. Scoop into muffin cups and if you want them to rise into high domes, fill to the top or above. The mixture is thick so you will be able to overfill. The cherries are large so they also "prop" up the batter. Sprinkle the raw or sprinkling sugar over the tops of unbaked muffins.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and the muffins have turned a golden brown. Let the muffins cool for about 5 minutes then remove to a wire rack to cool.
Notes
I really preferred the White Sparkling Sugar, it held its form and it didn't take much to add a little crunch to the tops of the muffins. Michaels carries the Wilton products.

 

 

 

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