I’d been eyeing the cherries at the grocery store for weeks. I couldn’t remember the last time I’d eaten them, which was a real shame. So I caved and bought a big bag. When I got home I showed James my purchase and he informs me that uncooked cherries tend to give him a very mild allergic reaction. But cooked cherries are fine. So my mission became: find a tasty cherry recipe to cook these delicious fruits into.
I was debating between pies and savory something and muffins. I decided on muffins and boy am I glad I did.
These tasty morsels were from a recipe in the Clinton Street Baking Company Cookbook. I unfortunately never made it to Clinton Street Baking Co. & Restaurant while I was in NYC and now I am really upset that I didn’t, since the cookbook is full of delicious looking food, and these fantastic muffins.
The muffins were perfectly moist with the right amount of sweetness for a breakfast pastry aka not too sweet, although I’ll admit that I do love me some sugary breakfast sweets. I think the secret ingredient to these muffins is not the crumb topping (which is tasty) but rather the sour cream. It adds flavor and keeps the muffins from being dry.
I’m planning on substituting other fruits in this recipe, although I have some cherries left so I may just need to make another batch. Big thanks to my friends Karen and Nathan for the cookbook, I can’t believe it took me this long to cook from it, trust me, I’m trying the pancakes next!
Do you have a favorite muffin recipe? How else do you prepare cherries?