Geneva's Sweet Cherry Muffins

Shall we talk about what a crap-tastic week it's been? No? Can't I divulge a wee bit? Pretty please? Well settle in, because I'm going to anyway (pouty face). It's my blog, so you're stuck ;)

I had a work trip. It was long, that's all I'm going to say. I got back with all intentions of doing the latest Daring Baker Challenge and posting it (I had a whole 3 days to do it), but suffice it to say that was way too ambitious on my end. Too much work and work and work and employee dramz and more work. So no challenge for me, my first miss. But, instead: please check out my fellow Daring Bakers and their amazing takes on Danish Pastry.

We paid our first mortgage payment (yay!) as well as made a rent payment on our old apartment (boo!), bright and early yesterday morning. Then that evening Hubs' car broke down. Another $550, hurrah.

I decided to walk home from work (2 mi.), not the brightest idea when it was 90 F and humid today. Then, I ruined dinner: nothing is as amazing as crunchy potatoes. That were in the oven for an hour, so hmmm, that makes me nervous about our new oven. Then I sat in our new, week-old, lovely and gorgeous leather club chair, and realized - one of the supports in the arm has either fallen away, or was never there to begin with. Yet another headache. Grr. Not a good week my friends, not a good week.

So, I decided to perk things up the best way I could. I made muffins.



Not just any muffins, though! I made cherry muffins! These were fantastic, they didn't rise too well or dome like those store-bought things, but they sure hit the spot. Very moist, tons of flavor. And a nice crunchy hazelnut topping, to boot. I think I'll tinker a bit with this recipe, get some more rise out of them, but otherwise I think they turned out perfectly. At least they brightened my mood, anyway.

Geneva's Sweet Cherry Muffins

(from Hacienda Nicholas Inn, Sante Fe, NM)

Ingredients:
1/2 c. butter, at room temperature
1 c. sugar
2 large eggs
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
2 1/2 c. chopped sweet cherries, pitted (or use frozen)
2 c. all purpose flour
1 c. vanilla (or plain) yogurt

Heat oven to 375 F. Grease 12 muffin cups, including area between cups. In a medium sized bowl, beat butter until creamy. Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Add the vanilla, baking powder and salt. Then add the cherries.

Mix in half the flour, alternating with the yogurt, until completely mixed. In a small bowl mix together:

1/4 c. brown sugar
1 c. chopped hazelnuts
1/4 - 1/2 t. nutmeg

Scoop batter into muffin tins, filling half way. Sprinkle on almond mixture. Bake for 25-30 minutes or until golden brown. Let cool 30 minutes before removing from pan.