Succulent Cherry Muffins

Photo: Decor Girl

Ingredients

2 cups dried cherries

4 tablespoons Chambord Liqueur

1/2 cup butter at room temperature

1 cup granulated sugar

2 large eggs

1/2 teaspoon vanilla extract

3/4 teaspoon almond extract

2 teaspoons baking powder

1/4 teaspoon salt

2 cups all-purpose flour

1 cup milk (2% works fine)

Preparation

Place dried cherries in a bowl with liqueur and cover with plastic wrap for 3 hours or overnight.

If pressed for time, place cherries and liqueur in an oven proof dish, cover tightly with foil and place in a 350° oven for 10 minutes until liquid is absorbed.

Preheat oven to 350°.

Line standard size muffin tins with 18 paper liners.

In a medium bowl, beat butter until creamy.

Add sugar and beat until pale and fluffy.

Beat in eggs one at a time.

Beat in vanilla, almond, baking powder and salt.

Using a spatula stir ½ of milk into batter, fold in ½ flour, then remaining milk, then flour.

Slowly fold in cherries.

Spoon batter into muffin cups, approximately ¾ full.

Bake 25 – 30 minutes or until tops are golden.

Cool muffins in pan before removing.

Additional tips: I tried conventional and convection, conventional is better. Sprinkle additional sugar on top prior to baking for a sparkly top, though not needed for flavor.

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About

I wanted something for a Fourth of July family gathering, which of course required an appropriate color - cherry red. Being from Michigan where cherries are an industry, cherry muffins seemed appropriate.

These muffins are moderately moist filled with exploding bites of succulent cherries. Additional condiments such as butter or honey are not required. The almond extract gives the batter a nice flavor, elevating it way above just another muffin with fruit in it. The taste is a hit with everyone young and old.