Buttermilk-cherry muffins

Name: Buttermilk-cherry muffins
Cook time: 50 min
Total time: 50 min
Yield: 9
Ingredients: 300 g Cherries; 190 g Butter; 150 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 4 ( size M ) Eggs; 300 g Flour; 2 TEASPOONS Baking Powder; 40 ground almonds without skin; 100 ml Buttermilk; 60 g Icing sugar; 100 g Double cream cream cheese; 3 TABLESPOONS Cherry nectar; 2 TABLESPOONS Sugar crystals; 7-10 Tbsp Fat and flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 9

300 g Cherries
190 g Butter
150 g Sugar
1 pinch Salt
1 package Vanillin sugar
4 ( size M ) Eggs
300 g Flour
2 TEASPOONS Baking Powder
40 ground almonds without skin
100 ml Buttermilk
60 g Icing sugar
100 g Double cream cream cheese
3 TABLESPOONS Cherry nectar
2 TABLESPOONS Sugar crystals
7-10 Tbsp Fat and flour

Directions

1
Wash the cherries, remove the stalks, remove stones and, except for 4 pieces, roughly cut them into pieces. Cream 150 g butter, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour, baking powder and almonds and stir into the dough alternately with buttermilk. Grease the oval hollows of a muffin tray (9 hollows) or 9 individual oval forms (100 ml content) and dust with flour. Pour in the dough.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 20-25 minutes. Take the tray out of the oven and after about 10 minutes turn the muffins onto a cake rack and let them cool down. Cream 40 g butter and icing sugar with the whisk of the hand mixer. Stir in cream cheese and cherry juice. Spread cream cheese cream on the cold muffins. Decorate with cherries and sugar crystals
3
30 minutes waiting time