Cherry Muffins (one-bowl, fresh or frozen)
Ingredients
- 1/2 cup (105g) oil*
- 2/3 cup (130g) granulated sugar
- 3 large eggs
- 1/2 cup (120g) whole milk (or soy milk)
- 2 tsp vanilla extract
- 1/2 tsp almond flavor (optional)
- 3/4 tsp salt
- 1 3/4 cups (225g) all purpose flour
- 2 tsp baking powder
- 1 1/2 cups (190g) pitted cherries** (plus more for decorating)
- Optional: coarse sugar (like demerara, turbinado, or sanding sugar)
Instructions
- Preheat your oven to 425°F [220°C]. Line a muffin tin with 12 cupcake liners.***
- Combine the oil, sugar, eggs, milk, vanilla, and salt in a large mixing bowl. Stir together until the sugar begins to dissolve and you no longer see flecks of egg white or yolk. It should be very homogenous.
- Place a fine mesh sieve over the wet ingredients (careful that it does not touch them). Measure your flour and baking powder right into the sieve. Sift directly into the wet ingredients.
- Whisk the dry ingredients into the wet ingredients, stopping when there are still visible streaks of flour. Add the cherries and switch to a spatula. Fold together until the cherries are evenly distributed and there are no longer visible pockets of flour. Do not overmix.
- Spoon the batter evenly into the 12 lined muffin tin wells. If using, sprinkle with a few additional cherries and a little coarse sugar.
- Bake for 10 minutes at 425°F [220°C], then lower the temperature to 350°F [180°C] and bake for another 10 minutes (20 minutes total). They are done once you can insert a toothpick in the center and it comes out clean.
Notes
* For this recipe, use any oil that is a liquid while at room temperature. I used canola to develop it, but it also works great with olive oil (either light or extra virgin if you enjoy the flavor in baked goods—I love baking with extra virgin olive oil, but it’s a personal preference). Remember that whatever oil you use, its flavor will come through, so use a neutral one or one whose flavor you want.
** You can use either fresh or frozen here. If you use frozen, don’t thaw them first—just add them to the batter frozen. Also watch out for pits—frozen ones aren’t always pitted perfectly (and for that matter, neither are ones you pit yourself!). I recommend using a dedicated cherry pitter for the task. I’ve tried other cherry pitting hacks, and most of them make a big mess.
*** If you don’t have cupcake liners, you can easily make them out of parchment paper. I don’t recommend simply greasing the muffin tins here—this batter tends to stick. Liners are advised!
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Find it online: https://cardamomandtea.com/93361/cherry-muffins/