fresh cherry + raspberry muffins
It’s that happy time of year when each time I visit the market a new berry or fruit is there to welcome me. The sucker I am, I scoop up little bundles left and right, not sure what to do, just sure that they’re pretty and I’ll figure something out. This week’s big score was sweet cherries. I brought them home, popped a few in my mouth then started thinking about what they might become. Weekends in our apartment usually include one fancy breakfast, and by that I mean something requires me to turn on the stove or oven, so I immediately started thinking about muffins. I found a recipe that sounded different than the usual muffin recipe because it included jam, so I was sold. Only one problem, I didn’t have any jam.
I got resourceful though and used a handful of raspberries I had tucked away from last weeks fruit spree, combined them with about a third of my cherries and cooked them down to get a sort of compote. Perfecto! Oh, and here’s a hot tip. I don’t have a cherry pitter, so instead I used these reusable plastic straws to poke the pit out. It worked like a charm and kept my cherries in tact.
I whipped up my batter, carefully folded in the remaining cherries and the jam until it was just mixed. Next I filled the cutest little polka dot tins about 2/3 of the way full. Then, as if cherries and raspberries aren’t enough goodness for one little muffin, I made a crumble to top each one off. So basically these are bound to be the best little muffins you ever put in your mouth.
My predictions were right. These muffins are SO good! They’ve got this perfect balance of buttery moist cake and sweet goey fruit, all topped off with a crumbly goodness. Your tastebuds just aren’t going to know what to do. I did end up spending a while making these, between pitting the cherries, making the compote and then making the batter, but it was so worth it! I’m the first one to complain about effort vs. outcome ratio, but this ranks high. However, if that seems a little intense for you, this could easily be made much simpler by using just about any other fruit and any jam you have in the fridge as the original recipe calls for.
fresh cherry + raspberry muffins
adapted from Joy the Baker who adapted from the Gourmet Cookbook
6 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh cherries (or whatever berry you might have in your freezer or fridge, use as much of the bag or as little as you have left)
For the compote:
1/4 cup raspberries
1/2 cup cherries
1/4 cup sugar
2 Tablespoons fresh lemon juice
OR- 3 Tablespoons strawberry jam (or whatever fruit jam you have on hand)
For the topping:
3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter muffin cups or line with cupcake papers.
To make the compote, combine the cherries, raspberries, sugar and lemon juice in a small saucepan. Bring to a simmer over medium heat. Cook until it becomes thick and jam-like, stirring often to prevent burning 8-10 minutes.
Remove from heat and set aside
To make the batter, melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.
Whisk together flour, sugar, baking powder, and salt in a medium bowl.
Add milk mixture and stir until just combined.
Gently but thoroughly fold in the berries and the compote.
Divide batter among muffin cups and spread evenly.
For the topping, combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.
Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.