Sour Cherry and White Chocolate Muffins

When it’s time for a good old-fashioned girly catch-up session over brunch at my flat, it also means it’s time to dust off my muffin tins…or to be more precise…vigorously dust them with butter and flour.

The following recipe was perfect for a lazy Saturday with KS, which included 2.5 hours of eating, a good dose of banter, a dash of career/life coaching, and a booked flight to Iceland for the first bank holiday in May (can we say Harðfiskur, anyone?).

I had plenty of time to sleep in, mosey on to the grocery store, and make the muffins – all with time to cram in an Economist article or two - before her 11:30 am arrival.

These sour cherry and white chocolate muffins are ridiculously easy – they don’t even require a hand mixer. It's a pretty basic muffin recipe - not complex at all. It's the perfect canvas to the tartness of the cherries and the sweetness of the chocolate.

Additional recommendations (please know that it goes without saying that the following are not additions to the cherries and white chocolate but in lieu of them)!

-Dill and cheddar folded in at the end

-Smashed banana and toffee bits folded in at the end

-Apricot and/or rhubarb preserve dollop in the middle of the batter (pour half of batter into prepared tin, place a big scoop of preserves and top with the rest of the batter. Sprinkle with cinnamon and sugar

1. Pre-heat oven to 375 F° or 190 C°
2. Butter and flour a 12 cup muffin tin
3. Mix 2 cups flower, ½ tsp salt, 1 ½ tsps baking powder, ¼ cup packed brown sugar – set aside 4. In a separate bowl, beat 2 eggs
5. Add ½ cup (113 g) melted butter and 1 cup whole milk to eggs
6. Slowly add the dry ingredients to the butter/egg mixture
7. Fold in ¾ cup dried sour cherries and ½ white chocolate chips
8. Pour into prepared muffin tin and bake for 24-26 minutes