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.
Recipe by Just a Smidgen at https://justasmidgen.com/2013/04/04/crunchy-cherry-bomb-muffins/