Anticiplate

It’s cherry season!  I have been dreaming up ways to use them in salads, desserts, breakfast, and dinners. Tonight, I have a date with a cherry and rosemary cobbler. That might be on here tomorrow. 

Well, I am not going to deceive you. I did not use fresh cherries in these muffins. But, the good news though is that you can make these throughout the entire year. Right now in Seattle, it feels like Fall. This is my justification in making muffins. 

I guess I really should not be celebrating cherry season with this recipe. It’s cheating. But they are amazing. 

What do you make when Cherries are in season?

Makes 12 Muffins

Prep time: 10 minutes

Cook time: 20 minutes

*adapted from Tyler Florence

1/2 c. (1 stick) of unsalted butter, melted (plus more to grease the pan)

2 c. all purpose flour, plus more for dusting the cherries

1 c. sugar, plus more for sprinkling on the top

1 tbsp. baking powder

1 tsp. salt

1 c. milk (whole or 2%)

2 eggs, lightly beaten

1 tbsp. poppy seeds

Zest of 1 orange

1 c. dried red sour cherries (plus 12 more to garnish the muffins)

Preheat oven to 400 degrees. Grease a standard 12-cup muffin tin with butter. 

In a large bowl, whisk together the flour, sugar, baking powder, and salt. 

In another bowl, whisk together the eggs and the milk. Add in the poppy, seeds, butter, and orange zest. 

Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Toss the cherries with a small amount of flour to coat. Fold in the cherries. 

Spoon the batter into the prepared muffin tins and fill two-thirds of the way full. Place one dried cherry on top of each muffin and sprinkle with a little more sugar to create a crust. Bake for 20 minutes (or 15 minutes in a convection oven) until a toothpick inserted comes out clean. 

Cool on a wire rack.