Cherry Cornbread Muffins (and congratulations Andrea G. our giveaway winner!)

It’s been pretty eventful over here at A Little Yumminess HQ. Over the weekend, Simran and I had a chance to teach an Indonesian homecooking class at one of the coolest culinary venues in San Francisco. 18 Reasons (the nonprofit arm of the always awesome Bi-Rite market and creamery) is located on 18th and Dolores streets, smackdab in the middle of food heaven. You can walk out the door of 18 Reasons and literally stumble into such drool-worthy spots as Tartine, Delfina, and Namu. Just driving through that neighborhood makes my stomach growl! 18 Reasons organizes a fantastically diverse line-up of events — you can pop in for their regular soup suppers, bring a homemade topping to share at a community ice cream social, learn how to make cheese, taste artisan whiskeys, or practice the art of Japanese knife skills and sharpening….. To say that we are honored to be a part of their community is a major understatement. In about a month we’ll be back at 18 Reasons to kick off our first ever “A Little Yumminess Around the World” summer camp, where we’ll cook, eat and craft our way around the world with a dozen 6-8 year olds. Talk about a food adventure — and we couldn’t be more excited.

But where does one’s mind wander after weeks of obsessing about curry pastes and fiery sambals? In this case, sweet summery cherries and crispy-edged cornbread — two of my family’s absolute favorites rolled into one perfect little muffin. As these things often go, we lucked onto this recipe while searching for something else (a recipe for pumpkin muffins from Arizmendi Bakery). We never did find that one, but came across a fellow Arizmendi fan, Andrew Molitor, on The Fresh Loaf blog who tinkered until he was able to re-create their also delicious blueberry-corn muffins. [Sadly neither of these muffin recipes appear in the Cheese Board Collective Works cookbook.] These cornbread-like muffins are not too sweet and manage to be both crispy and moist at the same time which makes them pretty near perfect. You could use any kind of fruit (fresh or dried), but we really like them with fresh cherries and the mini muffin size is just right for little snackers. These are really (really!) good and I hope you have the chance to give them a try.

Last, but certainly not least… congrats to Andrea G. who won our giveaway of the “Down and Dirty Guide to Camping with Kids” by Helen Olsson and muchas gracias to everyone who chimed in with camping-related comments and tidbits. Stay tuned for our camping and trail food recipe collection — coming soon!

Muffin Time!

Cherry Cornbread Muffins

Adapted from the Arizmendi Bakery-inspired recipe by Andrew Molitor. Makes 2 dozen mini muffins.

1. Preheat your oven to 425 degrees and mist your mini muffin pans with vegetable oil (if you don’t have cooking spray, you can grease the muffin tin with butter)

2. Combine the dry ingredients in a bowl and mix them well:

  • 1 1/4 cups flour
  • 3/4 cups cornmeal
  • 1/4 cups sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

3. Cut 5 tablespoons of butter into pieces and use a pastry cutter to blend the butter into the dry ingredients. The mixture will be clumpy and crumbly and the butter should be fairly evenly distributed into the dry ingredients.

4. In a separate bowl combine the wet ingredients and whisk well:

  • 1 egg
  • 3/4 cup milk
  • 1/2 cup plain greek yogurt
  • 1/2 teaspoon vanilla extract

5. Fold the wet and dry ingredients together until just blended but don’t overmix. Scoop batter into prepared mini muffin tin, sprinkling a few fresh, sliced cherries into each muffin as you go.

  • Fresh Cherries: I used about 1 pitted, quartered cherry per muffin, so you’ll need about two dozen whole cherries which should be about 1 heaping cup of fruit before pitting and quartering.

6. Bake at 425 degrees until deeply golden on top (about 20 minutes for mini muffins in my oven, but start checking them after 15 minutes).

7 thoughts on “Cherry Cornbread Muffins (and congratulations Andrea G. our giveaway winner!)

  1. Where are the cherries in the recipe? Did you use fresh or dried I love the combination of corn and cherry. When you get the recipe for Arizmendi’s sour cherry corn scone, I’ll awe you eternal thanks. It’s my favorite morning scone with butter and raspberry jam.

  2. Sorry ladies — I forgot to include a measurement for the cherries. Since the fruit is pretty juicy, I wouldn’t add too much. For the mini muffin size I used about 1 pitted, quartered cherry per muffin. That ends up being about 1 cup of fresh fruit for the whole recipe. If you are substituting another fresh fruit, I’d start with a cup. To keep the fruit from getting squashed or discoloring the batter, it’s better to sprinkle it into the muffins rather than mixing it into the batter.

    • I used a medium textured cornmeal, probably the generic stuff labeled as plain old cornmeal you can find at any market. The muffins are less like a cake than normal muffins, more sandy like a traditional cornbread.

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