Happy July! You know what that means? The internet will drown in red, white, and blue foods for a week and Jason will sprain his side-eye before the holiday weekend at my obnoxious, overuse of the phrase “birthday month.” But it is my birthday month.
And if you’re already tired of looking at “patriotic” food that’s “absolutely perfect” for your weekend cookout, then you’re in luck. Because food can’t be patriotic. And muffins wouldn’t be my first choice to bring to a cookout either. (What would be? Banana pudding.)
But breakfast? TOTALLY DIFFERENT STORY.
Fresh cherries (I think I only have 10 lbs left!), blueberries, white chocolate chips, and fragrant lemon zest are mixed up into my favorite muffin batter for one of those could-go-either-way dessert-breakfast hybrids.
The base muffin recipe has been my favorite for years. The batter bakes up into beautiful domes and the addition of nonfat Greek yogurt keeps the muffin tender, moist for days, and lower in fat.
So go bake these muffins and do something *truly* patriotic this weekend – like making hot dogs and setting off small explosives!
Cherry, Blueberry, and White Chocolate Muffins
A tender, moist muffin bursting with fresh cherries, blueberries, and white chocolate.
21 muffin liners
3 cups + 2 Tbsp all-purpose flour, divided
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup + 2 Tbsp sugar
Zest and juice from 1 lemon
10 Tbsp unsalted butter, cubed and softened
2 large eggs
1 tsp vanilla
1 1/2 cup plain yogurt (I use fat-free Greek yogurt)
1 cup roughly chopped, pitted cherries (~3 dozen cherries)
1 cup blueberries
1 cup white chocolate chips
Preheat oven to 400.
Mix flour, baking powder, baking soda, salt in medium bowl; set aside.
Cream butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating well after each addition followed by the vanilla.
Beat in half of dry ingredients, followed by a third of the yogurt.
Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
Toss cherries, blueberries, and white chocolate chips with the remaining 2 Tbsp flour and then add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
Spray a muffin tin with non-stick spray or line with paper liners.
Divide the batter evenly among cups using a large cookie scoop (my scoop is ~2.25 inches across).
Bake for 10 minutes and then decrease oven temperature to 375 and bake for ~10-12 more minutes until golden brown and a skewer inserted in the center comes out clean.
Let cool 5 minutes in the pan before removing and cooling completely.
Will keep ~4 days in a covered cake plate, can be frozen.
Yields: ~21 muffins
Base muffin recipe adapted from Cook's Illustrated
There are 10lbs of fresh, pitted cherries in my freezer right now – they probably won’t still be there when that cherry margarita craving hits in November, but I do plan to stretch cherry season out as long as I can this year!
I took my very favorite stripped-down basic muffin recipe – it’s moist, reliable, and bakes up a beautifully domed top every single time – and converted it to a dark, chocolatey muffin loaded with fresh cherries chunks and chocolate chunks.
And it was sweet, rich, and decadent. Exactly like dessert-for-breakfast should be. Continue Reading…