A few weeks ago, cherries were on sale, so I bought a bag, washed them and stuck them in the fridge.
Everyone in the family ate them happily and so, the next week, when cherries were even MORE on sale ($1.99/pound!), I bought another bag.
But this time, no one really ate them. The problem with cherries is that, with the pits still in, there aren’t exactly the easiest snack food.
Obviously the only solution was to bake something with them.
These muffins with a hint of cinnamon, two kinds of chocolate, and fresh cherries were terrific.
Although, when I asked Ella what she thought of them, she said “They’re really good. But they aren’t, you know, the muffins of my dreams or anything.”
So take my enthusiasm for these muffins with a grain of salt, I guess.
Double Chocolate Cherry Muffins
(adapted from Averie Cooks)
Makes 1 dozen muffins
1 1/3 cups fresh or frozen cherries
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup sour cream
2 tablespoons buttermilk
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
Preheat the oven to 425 degrees. Thoroughly grease a standard-size muffin tin and set aside.
Pit and quarter your cherries and then stick them in the freezer while you prep the muffin batter.
In a stand mixer with the paddle attachment, beat the butter and both sugars together until very creamy, about 2 minutes on medium speed.
Add the eggs, sour cream, buttermilk, and vanilla, and beat for another two minutes on medium speed, scraping down the sides as needed.
Pour the flour, baking soda, baking powder, cinnamon and both chocolate chips into the bowl and then beat just until combined (if you over-mix it, your muffins will be tough).
With a spatula, gently fold in the cherries and then divide the batter evenly between the twelve muffin cups (each cup will be pretty full – none of mine overflowed).
Bake for 5 minutes, then, without opening the oven, reduce the heat to 350 and bake for another 18 minutes or until the tops are a deep golden brown and spring back when you gently press the tops with your fingertip.