We were gifted with a box of cherries. While I enjoyed having fresh cherries for dessert, after a while it gets boring and we still had so much more.
So my sister Goldee, the baker in the family, whipped out her Magnolia Bakery cookbook and created this:
The result: these delicious cherry muffins. We gotta hand it to the Magnolia Bakery, the body was beautifully light but not boring because of the texture from the crumbs on top. The cherries added a sharp tang to the otherwise buttery body so I wished more was used...I enjoyed my bun with some fresh cherries separately for further appreciation of the cherry's impact.
BUNS
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup (1 stick) butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cup dried cherries (*Goldee used fresh cherries)
TOPPING
Preheat oven to 325 degrees.
Grease and flour 16 large muffin cups.
To make the buns: In a medium-size bowl, sift together the flour, the baking powder, the salt, and the cinnamon. Set aside.
In a large bowl, on the low speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the dry ingredients alternately with the buttermilk , in three parts, beating well after each addition. Stir the dried (fresh/pitted!) cherries into the batter. Spoon the batter into the muffin cups.
To prepare the topping: In a medium-size bowl, mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Sprinkle topping over buns, being sure to keep crumbs within muffin cups; otherwise they are difficult to remove.
Bake for 20-25 minutes until lightly golden or until a cake tester inserted into center of bun comes out clean.
Makes 16 buns.
[The Complete Magnolia Bakery Cookbook, 2009)
There is no sincerer love than the love of food. - George Bernard Shaw
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