I am not a huge fan of summer because I cannot stand being hot and sticky in the ridiculous New Jersey humidity. It’s those warm summer months when I usually miss North Carolina most. Sure, it’s hot there too but the humidity is so much less and makes the heat much more bearable. But I do love swimming and as summer makes its way, she brings with her some of the most luscious fruits.
I especially love when I start finding cherries and apricots. The soft, velvety pale orange skin of apricots is so beautiful. Oh, and that taste! The peachy sweet but slight tartness just dance on my tongue and make me happy. And don’t even get me started on cherries! I yearn for that sweet red juicy fruit all year long. The moment I can get my hands on them, they find their way into so many things in my kitchen. Sometimes even by accident.
When I was making apricot muffins for this week’s Muffin Monday, I opened my cabinet to get some sugar. Out fell a bag of dried sweet cherries. They must have been partially open because they spilled right into the batter waiting beneath the cabinet. At first I was upset. Upset at the mess, upset at the idea of having to pick out all these dried cherries from my muffin batter. As I stood there for a few seconds though I realized, this might be accidental genius. So I decided to leave the cherries and see how they turned out.
Boy am I glad I did! These muffins ended up being moist and slightly tart from the apricots while the dried cherries added a little chewy sweetness to them. They’re a wonderful way to start the day and welcome summer which is on her way in.
*What summer foods are you looking forward to?
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Her journey to make the world smile and beat glum Monday mornings week after week one muffin at a time.
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One Year Ago: Homemade Glazed Doughnuts
Cherry Apricot Muffins
1/2 cup butter, softened
1/2 cup brown sugar
3/4 cup sour cream
1/4 cup whole milk
1 egg, lightly beaten
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon grated orange peel
1 cup apricots, chopped
1/4 cup dried sweet cherries
- Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper liners.
- In a bowl, cream together the butter and brown sugar until light and fluffy.
- Stir in the sour cream, milk and egg.
- Add in the flour, baking powder, salt and orange peel. Stir just until combined.
- Fold in the apricots and cherries.
- Fill muffin cups 3/4 full and bake for 20-22 minutes.
Adapted from Taste of Home