The Hubs had to schedule and was in charge of training for his office recently. He needed bribes.
I was happy to accommodate.
I made Bakery Style Blueberry Muffins for one session and then created this recipe for another. They went quickly according to The Hubs.
Cherry Muffins with Pecan Crumble
6 T. butter
½ c. 2% milk
1 farm fresh egg
1 egg yolk
¼ t. almond extract
1 ½ c. flour
¾ c. sugar
1 ½ t. baking powder
¼ t. cinnamon
¾ t. fine sea salt
2 c. dark sweet cherries, chopped (I used frozen and let them thaw just a bit before chopping them.)
1 c. chopped pecans
2/3 c. rolled oats
1/3 c. brown sugar
4 T. butter, melted
Preheat oven to 375 degrees and generously butter 9 jumbo muffin tins.
Melt butter in a small saucepan over moderately low heat; remove from heat and let cool slightly. Add milk to butter and whisk. Add egg, yolk, and almond extract and whisk well to combine.
In a separate bowl, whisk together dry ingredients (flour, sugar, baking powder, cinnamon, and salt). Add milk mixture and stir until just combined. Gently fold in cherries.
Fill tins ¾ full.
Stir together pecans, oats, and brown sugar. Add melted butter and stir together with a fork.
Top each muffin with a generous amount of the topping. Bake until golden and a wooden pick inserted into center of muffin comes out clean, 18-20 minutes. Cool in pan for 15 minutes and then carefully remove to wire racks.
I adapted my go-to blueberry muffin recipe by simply adding dark sweet cherries and almond extract. For the crumble, I was inspired from the topping from Peach-Raspberry Crumble for April’s SRC. I also think this topping would be delicious on banana muffins, oatmeal muffins, zucchini muffins, etc. Use your imagination!
Note: We order our dark sweet cherries every year in bulk (14 lbs. worth) from Bithell Farms. They are delicious.
Abby, wow, you are a star!