I have made my favorite blueberry muffin recipe quite a few times, and it always turns out great. It uses lemon zest, and in my mind I have pondered what else I could do with this recipe… I mean, there’s no denying that blueberries are amazing… but what if there was a new kind of muffin out there just waiting to be discovered? Say, Grapefruit & Cherry??
Enter my brave experiment, my first foray into the outer regions of the muffin frontier! For any who would like to boldly follow, I have created this map.
(Don’t be scared of the ingredients. The grapefruit and cherry actually blend quite well, creating a new flavor that is almost rhubarb or strawberry or somethin. These muffins are magical and moist and kindof marbled, a little like pound cake in the end. No, not precisely healthy! But they are delicious!)
Grapefruit & Cherry Muffins
(adapted from the Blueberry Muffins recipe in The Bread Bible.. if you want to make those, simply use blueberries and lemon zest instead, in same measurements.)
Makes 12 muffins
Begin by preheating the oven to 375 degrees, with oven shelf at middle level.
Also put out the cherries to thaw. You will need a total of about 2 cups of tart cherries. You can usually get a little bag of them in the freezer section. That’s what I used.
In a large bowl with wooden spoon, cream:
8 tablespoons unsalted butter, softened
1 cup sugar (I put in maybe a tablespoon or so extra.. I was nervous it would turn out too tart… but I don’t think this was needed. So add a little extra sugar if it makes you feel better, but it probably isn’t necessary.)
Zest from 1 grapefruit (use a micrograter thing to take off the top layer of peel. You can do this when you happen to have a grapefruit, then freeze the zest for later.)
1 teaspoon vanilla
Now, get out another smaller bowl. (Side note: I am one of those people who doesn’t like to do more dishes than necessary… to those who are like me: I’m sorry, but you do really need a seperate bowl for dry ingredients this time!)
In the smaller bowl, mix:
2 cups flour (high altitude? You’ll probably need a bit more flour.)
3/4 teaspoon baking soda
2/4 plus 1/8 teaspoon salt
Good! Ok now check on the cherries, drain off excess liquid, and cut them in half.
Get out some sour cream and a 1/3 cup measuring cup. There will be a total of 2/3 cup used, but you’ll add it half at a time.
Now to combine the ingredients!!!
Add half the flour mixture and half the sour cream to the larger bowl (with the butter mixture in it). Don’t get crazy…. use a rubber spatula to gently fold in the new ingredients. Stop before it’s really mixed. Add the rest of the flour and sour cream. Fold a few more times. Add the cherries, fold a tiny bit more. (If they don’t get mixed in evenly, that’s ok, you can divvy up the cherries when you spoon the mix in the muffin cups.) You want to still see sections of sour cream:
Line the muffin tin with paper liners, then spoon the dough into them. (See my cute little owl in the corner?? Got him for my birthday! He has to be the only dish/plate/thing-where-you-set-your-goopy-spatulas that actually looks cuter when it’s a mess.)
Great! Once that is done, sprinkle the tops of the muffins with a pinch or two of sugar. Just adds some crunch!
Bake for 25 to 35 minutes or until the muffins spring back when pressed lightly in the center. It will probably be closer to 35.
Take them out of the pan to cool on a rack. And then wait as long as you can to start devouring one!
I’ll want to tweak it a bit more… they didn’t turn out as beautiful or rise as much as the blueberry ones do.. but they taste really good and different which is what I was going for!