Cherry Blossom Muffins

I’ll admit it…This recipe took two tries.

In fact I wouldn’t even call today’s post the same recipe. By eliminating orange juice from the original recipe, and adding maraschino cherry juice, along with consulting with my well worn copy of Joy of Cooking¹, I think you will agree that I turned this muffin fail into a muffin marvel!

Cherry blossom in the centerCinnamon streuselCherry Blossom Muffins wrapped for a giftCherry Blossom Muffins wrapped for a gift - 2Cherry Blossom Muffins

Let’s take a look at these DIY improvements Free Shipping On Wild Seafood & Organic Fare!that can be used as a reference for future muffins:

Butter/Oil

The original recipe only had 2 Tablespoons of oil.  According to the Joy of Cooking¹, a muffin that has 4 Tablespoons or less of butter or oil needs to be consumed quickly.  If it will be some time before they are eaten, it is best to have at least 1/2 of cup.  Since this contributes to the moisture of these muffins, and since I live in an extremely dry climate (humidity averages 16%), I chose to use a full 1/2 cup in this recipe.

Temperature

The original recipe called for the oven to be at 400°.  This is a standard temperature to bake muffins, but since my oven runs hot, I usually shorten my baking time to account for it. This didn’t work.  I brought my muffins out halfway through baking because the streusel topping was being burned to a blackened crisp where it fell onto the pan, and alongside the paper line.  The muffins also ended up misshapen due to the high heat.  So, for this recipe I lowered the temperature a whole 50°.  The streusel turned out perfectly, and the muffins mushroomed as they should.

Liquid

The ratio of 2 cups dry ingredients to 1 cup liquid served me well in this recipe.  In the original I used only 2/3 cup orange juice…not enough.  The flavor didn’t end up shining through as desired and the batter was thick.  For this recipe I decided to make use of delicious maraschino cherry juice.  This really boosts the flavor and moisture of the muffin, and since the juice is already sweet, I used a little less sugar to balance the sweetness.

Mixing the INGREDIENTS

This is a case where the correct terminology makes an important difference.  In the original recipe, when combining the wet and dry ingredients, it says to “beat vigorously for 30 seconds”.  While I knew better than to actually pull out my beaters and beat the batter, I did stir it with a wooden spoon for the full 30 seconds.  The result was a batter that was pourable like a ribbon.  This was incorrect because the gluten was overworked and caused the muffins to become coarse.  For this recipe, I made sure to stir just until combined.  It is important to be gentle, and allow there to be bubbles, and even a small amount of dry ingredients visible in the batter.

Cherries

Finally, in the original cherry blossom muffin recipe I place chopped cherries into the batter.  To me this didn’t symbolize blossoming at all, so instead I placed a half cherry hidden inside the muffin, so when eaten it epitomizes a blossoming cherry in your mouth!

¹ Rombauer, I., & Becker, M. (2006). Joy of cooking. New York: Scribner.

Cherry Blossom Muffins
Cherry Blossom Muffins
BigOven - Save recipe or add to grocery list
Print Recipe
These scrumptious muffins are baked with maraschino cherry juice, it has a cherry in the middle for a surprise, and it is has a cinnamon streusel topping.
Servings Prep Time
12 muffins 25 minutes
Cook Time
15 minutes
Servings Prep Time
12 muffins 25 minutes
Cook Time
15 minutes
Cherry Blossom Muffins
Cherry Blossom Muffins
BigOven - Save recipe or add to grocery list
Print Recipe
These scrumptious muffins are baked with maraschino cherry juice, it has a cherry in the middle for a surprise, and it is has a cinnamon streusel topping.
Servings Prep Time
12 muffins 25 minutes
Cook Time
15 minutes
Servings Prep Time
12 muffins 25 minutes
Cook Time
15 minutes
Ingredients
Dry ingredients
Liquid ingredients
Streusel Topping
Servings: muffins
Instructions
  1. Preheat oven to 350°, prepare 12 cup muffin pan with cooking spray or butter.
  2. Whisk together dry ingredients in a large bowl.
  3. Reserve cherries from jar, and place 1/2 cup of the maraschino cherry juice in a medium bowl. Add remaining liquid ingredients and whisk thoroughly.
  4. Add liquid ingredients to the dry ingredients and stir just until combined. Do not over-mix.
  5. Place 2 Tablespoons muffin batter in each cup. Add a cherry in the middle of each, and place an additional 1 Tablespoon batter to cover the cherry.
  6. Combine all streusel ingredients in a medium bowl with a pastry blender, or a fork. When small crumbs form, add 1 Tablespoon to the top of each muffin, and press down lightly.
  7. Bake in the oven for 15 minutes. Remove when a toothpick can be pulled from the center of the muffin cleanly.
Recipe Notes

Can also add 1/2 cup of choppped pecans if desired.  Also, the muffin batter be made ahead, placed in the muffin pan and then refrigerated over night to bake in the morning.

Share this Recipe
Powered byWP Ultimate Recipe

I’ll admit it…This recipe took two tries.

In fact I wouldn’t even call today’s post the same recipe. By eliminating orange juice from the original recipe, and adding maraschino cherry juice, along with consulting with my well worn copy of Joy of Cooking¹, I think you will agree that I turned this muffin fail into a muffin marvel!

Cherry blossom in the centerCinnamon streuselCherry Blossom Muffins wrapped for a giftCherry Blossom Muffins wrapped for a gift - 2Cherry Blossom Muffins

Let’s take a look at these DIY improvements Free Shipping On Wild Seafood & Organic Fare!that can be used as a reference for future muffins:

Butter/Oil

The original recipe only had 2 Tablespoons of oil.  According to the Joy of Cooking¹, a muffin that has 4 Tablespoons or less of butter or oil needs to be consumed quickly.  If it will be some time before they are eaten, it is best to have at least 1/2 of cup.  Since this contributes to the moisture of these muffins, and since I live in an extremely dry climate (humidity averages 16%), I chose to use a full 1/2 cup in this recipe.

Temperature

The original recipe called for the oven to be at 400°.  This is a standard temperature to bake muffins, but since my oven runs hot, I usually shorten my baking time to account for it. This didn’t work.  I brought my muffins out halfway through baking because the streusel topping was being burned to a blackened crisp where it fell onto the pan, and alongside the paper line.  The muffins also ended up misshapen due to the high heat.  So, for this recipe I lowered the temperature a whole 50°.  The streusel turned out perfectly, and the muffins mushroomed as they should.

Liquid

The ratio of 2 cups dry ingredients to 1 cup liquid served me well in this recipe.  In the original I used only 2/3 cup orange juice…not enough.  The flavor didn’t end up shining through as desired and the batter was thick.  For this recipe I decided to make use of delicious maraschino cherry juice.  This really boosts the flavor and moisture of the muffin, and since the juice is already sweet, I used a little less sugar to balance the sweetness.

Mixing the INGREDIENTS

This is a case where the correct terminology makes an important difference.  In the original recipe, when combining the wet and dry ingredients, it says to “beat vigorously for 30 seconds”.  While I knew better than to actually pull out my beaters and beat the batter, I did stir it with a wooden spoon for the full 30 seconds.  The result was a batter that was pourable like a ribbon.  This was incorrect because the gluten was overworked and caused the muffins to become coarse.  For this recipe, I made sure to stir just until combined.  It is important to be gentle, and allow there to be bubbles, and even a small amount of dry ingredients visible in the batter.

Cherries

Finally, in the original cherry blossom muffin recipe I place chopped cherries into the batter.  To me this didn’t symbolize blossoming at all, so instead I placed a half cherry hidden inside the muffin, so when eaten it epitomizes a blossoming cherry in your mouth!

¹ Rombauer, I., & Becker, M. (2006). Joy of cooking. New York: Scribner.

Cherry Blossom Muffins
Cherry Blossom Muffins
BigOven - Save recipe or add to grocery list
Print Recipe
These scrumptious muffins are baked with maraschino cherry juice, it has a cherry in the middle for a surprise, and it is has a cinnamon streusel topping.
Servings Prep Time
12 muffins 25 minutes
Cook Time
15 minutes
Servings Prep Time
12 muffins 25 minutes
Cook Time
15 minutes
Cherry Blossom Muffins
Cherry Blossom Muffins
BigOven - Save recipe or add to grocery list
Print Recipe
These scrumptious muffins are baked with maraschino cherry juice, it has a cherry in the middle for a surprise, and it is has a cinnamon streusel topping.
Servings Prep Time
12 muffins 25 minutes
Cook Time
15 minutes
Servings Prep Time
12 muffins 25 minutes
Cook Time
15 minutes
Ingredients
Dry ingredients
Liquid ingredients
Streusel Topping
Servings: muffins
Instructions
  1. Preheat oven to 350°, prepare 12 cup muffin pan with cooking spray or butter.
  2. Whisk together dry ingredients in a large bowl.
  3. Reserve cherries from jar, and place 1/2 cup of the maraschino cherry juice in a medium bowl. Add remaining liquid ingredients and whisk thoroughly.
  4. Add liquid ingredients to the dry ingredients and stir just until combined. Do not over-mix.
  5. Place 2 Tablespoons muffin batter in each cup. Add a cherry in the middle of each, and place an additional 1 Tablespoon batter to cover the cherry.
  6. Combine all streusel ingredients in a medium bowl with a pastry blender, or a fork. When small crumbs form, add 1 Tablespoon to the top of each muffin, and press down lightly.
  7. Bake in the oven for 15 minutes. Remove when a toothpick can be pulled from the center of the muffin cleanly.
Recipe Notes

Can also add 1/2 cup of choppped pecans if desired.  Also, the muffin batter be made ahead, placed in the muffin pan and then refrigerated over night to bake in the morning.

Share this Recipe
Powered byWP Ultimate Recipe

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