The cupcakes were for my moms colleagues. They have the custom that the "birthday child" brings something sweet to work. And well we didn't have any cake left so I made some cupcakes and muffis.
I made these muffins in the same muffin pan that I used for the Cream Topped Chocolate Cupcakes.
These recipe is just perfect for the pan. They look like little crowns.
Of cause if you use a normal muffin pan, like in the original recipe, than you can put in more cherries.
These are one of my favorite muffins. The cherrys make them so moist and delicious.
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Cherry Muffins with Kernel Brittle
Muffins
300-400 g sour cherries, frozen
100 g sugar
125 g butter, soft
12 tsp brown sugar
16 g vanilla sugar
1 pinch salt
3 eggs
100 g flour
50 g cornstarch
1 tsp baking powder
butter
1. Let the cherries thaw.
2. Butter the muffin pan.
3. Sprinkle a tsp of brown sugar on the bottom of each hollow.
4. Sift the flour, the cornstarch and the baking powder together.
5. Put the butter, the sugar, the vanilla sugar and the salt in a bowl and blend it with a hand mixer.
6. Add the eggs individually and mix well in between.
7. Add the flour mixture to the batter and blend it.
8. Pre-heat the oven to 175°C/350°F.
9. Dab the cherries dry with a paper towel.
10. Fill the bottom of the muffin pan with one layer of cherries.
11. Fill the pan to 1/2 with the batter.
12. Bake the muffins for 20 minutes. Make the toothpick test, and let them a little longer in the oven if necessary.
13. Put the muffin pan on a cooling rack for about 10 minutes. With a knife carefully cut around the edge of the muffins to loosen them. Take the muffins out.
14. The cherries will be the top of the muffins. If the bottom is uneven cut a little bit off, so it can stand straight.
Kernel Brittle
125 g sugar
75 g Kernelmix (sunflower seeds, pumkin seeds, pine nuts, soy seeds)
30 cm kitchen foil
oil
1. Cut off the kitchen foil. Put it on the counter and coat it with some oil.
2. Put the sugar in a sauce pan and caramelize it until it's a light brown color. Pay attention so it will not burn.
3. Add the Kernelmix and stir it rapidly.
4. Swiftly spread the mixture on the kitchen foil. Try to distribute the brittle as thin and as even as possible. You have to work quickly cause the caramelized sugar cools rather fast.
5. Let the brittle cool down entirely. Break it into roughly 1 cm big pieces.
6. Decorate the muffins with the Kernel Brittle.
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