![\"cherrytopmuffin2\"](\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2015\/03\/cherrytopmuffin2.jpg\")
<\/a><\/p>\nWe’ve always liked the Stella’s<\/a> bakery muffins, especially rhubarb and cherry. It’s a kind of plain, cakey, muffin, with the fruit on top. I’ve done lots of experiments<\/a> to re-create them. This version, that I came up with back in March, and have made twice since, using up a whole quart of cherry pie filling from Door County, is definitely the best. I still have to try making them with rhubarb –\u00a0 the mental debate I am having is: rhubarb puree is not as pretty but might stay on top of the muffin better; maybe I could make rhubarb puree and then add a few pieces of raw rhubarb? oooh, maybe the macerated rhubarb I use in my upside down rhubarb muffins<\/a> would work the best ….<\/p>\n Regardless, the muffin base will remain the same, and I will post pics<\/a> when I have them.<\/p>\n And, this recipe is especially apropos now, spring 2015, because Stella’s has announced they won’t make cherry & rhubarb muffins anymore – they’re going to more “common” flavors, like blueberry or banana with streusel.<\/p>\n Better than Stella’s Bakery Cranberry, Cherry, or Rhubarb Muffins<\/p>\n Heat the oven to 375\u00b0. Grease a 12-hole muffin tin, or line the wells with papers.<\/p>\n Combine the sugar, vegetable oil, and eggs in a mixing bowl, and whisk until smooth. Add the vanilla and buttermilk, and whisk until combined.\u00a0 Measure in the baking soda, salt, and flour, switch to a rubber spatula (we still call them rubber, but most of mine are silicon now), and fold together.<\/p>\n Scoop into the muffin tins, using a muffin scoop<\/a>, or the spatula. Top each muffin with about a tablespoon of pie filling, or whatever fruit you are using. If you have a cookie scoop<\/a>, it works great for this.<\/p>\n Bake for about 25 minutes until raised and firm.<\/p>\n —<\/p>\n *To divide an egg in half, beat an egg in a small bowl or ramekin. Pout half into the muffin batter. Use what’s left for your scrambled eggs, or egg wash, or to give your cats a treat.<\/p>\n **To make sour milk – if you don’t have buttermilk or sour cream or yogurt – measure 1 TBLS of white vinegar or lemon juice into a spouted, 1-cup measure. Pour in milk to the 1-cup line. Let sit for 5 minutes or so to sour.<\/p>\n ***For blueberry compote:<\/p>\n Combine the blueberries, sugar, and zest in a 2-qt. saucepan. Cook, stirring, over medium-high heat, until juices are released and sugar has dissolved, about 2 minutes for fresh berries, and about 5 for frozen. Mash the berries with a potato masher.<\/p>\n Stir together the lemon juice and cornstarch, then stir this into the blueberry mixture. Boil, stirring, for a few minutes, until thick and clear. Se aside to cool – fish out the lemon zest and throw it away before using the compote.<\/p>\n\n
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