Fresh Cherry and Raspberry Muffins

"This recipe for Fresh Cherry and Raspberry Muffins is a perfect Mother's Day treat. It uses fresh berries and fruit compote with a buttery batter, all topped off with a delicious crumbly topping. They can even be simplified by using any jam you have on hand. Whichever route you choose, you're mom is going to love them, guaranteed!"

Kelly Carambula, EatMakeRead

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Fruit

Breakfast

Ingredients

1/4 cup raspberries		3/4 teaspoon vanilla extract
1/2 cup cherries		1 1/2 cups all-purpose flour, for Muffins
1/4 cup sugar, for Compote		3/4 cup sugar, for Muffins
2 tablespoons fresh lemon juice		1 1/2 teaspoons baking powder
3 tablespoons strawberry jam (or whatever fruit jam you have on hand)		3/4 teaspoon salt
6 tablespoons unsalted butter, for Muffins		1 cup fresh cherries (or whatever berry you have in your freezer or fridge; use as much or as little of the bag that you have left)
1/3 cup whole milk		3 tablespoons cold unsalted butter, cut into 1/2-inch cubes, for Topping
1 large egg		1/2 cup all-purpose flour, for Topping
1 large egg yolk		3 1/2 tablespoons sugar, for Topping

directions

Prep: 15 min Total: More than 60 min

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1
Put a rack in the upper third of the oven and preheat to 375 degrees F. Generously butter muffin cups or line with cupcake papers.
2
Make the compote: In small saucepan over medium heat, combine the raspberries, cherries, sugar and lemon juice (or jam). Bring to a simmer and cook, stirring often to prevent burning, until it becomes thick and jam-like, about 8 to 10 minutes. Remove from heat and set aside.
3
Make the batter: In a small saucepan over medium-low heat, melt the butter. Remove from heat; whisk in milk, egg, yolk and vanilla until well combined.
4
In a medium bowl, whisk together flour, sugar, baking powder and salt. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries and the compote.
5
Divide batter among muffin cups and spread evenly.
6
Make the topping: In a bowl, combine all topping ingredients and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.
7
Bake until golden and crisp and a wooden pick inserted into center of muffin comes out clean, 18 to 22 minutes. Cool in pan on a rack for 15 minutes; run a knife around edges of muffin tops and carefully remove muffins from cups. Serve warm or at room temperature.

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Fresh Cherry and Raspberry Muffins

Ingredients

directions