Yay! We’re right smack dab in the middle of the sweet spot for buying cherries. Supply is up and the price is down. I’ve never used Ranier cherries before, they’re those creamy yellow cherries from Washington; they’re usually more expensive, and harder to find. Apparently the birds like them too, and they eat a lot of the crop before it even leaves the trees. But they are affordable and in season right now, and so I grabbed a bag.
They’re a pretty combination of blush red and yellow on the outside, and pale yellow inside. They have a sweeter, lighter taste than regular cherries.
I really loaded these muffins with them, along with lots of sliced almonds. Then I added a cherry almond glaze on top just to seal the deal.
Ranier Cherry Almond Muffins
makes 12 muffins
oven to 375F
1 3/4 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
4 Tbsp unsalted butter, melted
1 heaping cup chopped fresh cherries
1/2 cup sliced almonds
for the glaze
1 cup confectioner’s sugar
1 tsp almond extract
cherry juice (or milk or cream) to thin
1/4 cup sliced almonds, lightly crushed
- Whisk the dry ingredients together in a large bowl.
- Whisk the wet ingredients together and add to the dry, mixing just until combined.
- Fold in the cherries and almonds.
- Fill 12 muffin cups and bake for 25-35 minutes until a toothpick comes out clean.
- Make the glaze by mixing the sugar with enough cherry juice, or milk, to make a spreadable glaze. Add the almond extract and the crushed almonds.
- Cool the muffins on a rack, and spoon the glaze over them when they are cool.
Enjoy your weekend!
One year ago today—