Drunken Cherry Muffins
4 servings
45 minutes
Muffins with drunken cherries are a refined treat that combines the airy texture of classic European pastries with the rich aroma of liqueur-soaked cherries. The history of such baking traces back to the traditions of French and British confectioners, where alcohol was often used to add depth to flavors. The muffins are tender, slightly sweet, with a light vanilla note and a bright, tart accent from the 'Baileys'-soaked cherries. They are perfect for morning coffee or a cozy evening with a cup of tea. Their uniqueness lies in the contrast between the soft dough and juicy berries that unfold in every bite, creating an exquisite dessert experience. This recipe is often chosen for special occasions when you want to surprise guests with something unusual yet elegant.
1
Mix flour, salt, and baking powder. Separately, beat the butter with 200 g of sugar using a mixer for 5 minutes.
- Wheat flour: 300 g
- Salt: pinch
- Baking powder (raising agent): 2 teaspoons
- Butter: 110 g
- Sugar: 250 g
2
Then add the eggs one by one, followed by the vanilla extract. After that, add the milk and sift in the flour, salt, and baking powder.
- Chicken egg: 2 pieces
- Vanilla extract: 2 teaspoons
- Milk: 120 ml
- Wheat flour: 300 g
- Salt: pinch
- Baking powder (raising agent): 2 teaspoons
3
Soak the cherries in alcohol, such as 'Baileys', in advance (an hour before). Do not add the cherries to the dough mixture.
- Cherry (sour): 1 glass
4
Pour the obtained mass into a quarter of the molds, add cherries, and fill the remaining half.
- Cherry (sour): 1 glass
5
Leave some space for the dough to rise evenly.
6
Place the muffins in a preheated oven at 190 degrees for about 20-30 minutes.
7
