Cherry Corn Muffins with Amaretto Glaze
So I've been posting a lot of healthy muffin recipes. Low sugar, low carb, packed with whole grains that are great for the kiddies. But now, it's time for some mommy muffins. Because mommy sometimes needs some sweets that are made just for her. Sweet, boozy, Cherry Corn Muffins with Amaretto Glaze. Who doesn't love glaze? And Amaretto glaze...Ah..Ma...Zing!
Before being a mom, I was not a drinker. I didn't need it. I was happy with life, all I needed was a coke and I was good to go! Plus I was sober enough to see all of my friends hilarious drunken antics. But now, 6 years into motherhood, a drink every now and then does me good. Motherhood creates anxiety, on top of my already anxious personality. I need to unwind from work, from the screaming, and the screaming. Being a mom seems to just be me screaming at them screaming at each other. Is it just me?
So to soothe my raspy voice, and nerves... a good glass of wine, a night cap, or a martini comes in mighty handy after the kiddies are in bed. Who's with me!? So... as cherry season starts to peak, I'm craving some cherry corn muffins... but it seemed to be missing something... Something like an amaretto glaze... YES!
As you know I have a great fondness for muffins. 2 bowl recipes, no mixer required. I can whip these up in about an hour. So here we go. Start with the dry ingredients. Flour, Corn meal (I use a finer grind corn meal for muffins) baking powder, and baking soda.
Then onto the wet. The recipe that I adapted this from called for mixing the sugar with the oil first, then adding everything else. I had never done that before so I was game to try a new method. I did halve the sugar in the original recipe since I was glazing these muffins in the end. so 3/4 cup sugar and oil get mixed in a separate bowl. Then go in the eggs and buttermilk and vanilla. Pour the liquids into the flour mixture and fold till there are no more dry spots. Then carefully fold in the cherries.
Scoop the batter into lined muffin tins, about 3/4 ways full and bake at 400F for 5 minutes. Then turn down the heat to 375F for about 11 minutes. The muffins come out golden and puffy. Allow to cool in the pan for 5 minutes then move to a wire rack to completely cool. As they cool make the glaze. mmm...
2 cups of powdered sugar gets mixed with 3/4 tablespoons of milk and 4 tsp of amaretto. Add more or less to taste. Then pour it on the cooled muffins and top with a slice of cherry. Once glaze has set, enjoy this boozy cherry filled treat! These muffins are great as is, but for an extra boozy kick, you can poke a couple of holes in each muffin and pour in about a tbsp of amaretto right into the cake!
I also omitted the amaretto and left the glaze plain just for the kids. Sprinkles are of course a necessity when it comes to little kids though!
Cherry Corn Muffins with Amaretto Glaze
*Adaped from The Melrose Family Cherry Muffins
Yields 24 muffins
For the Muffins:
- 2 cups all-purpose flour
- 1 1/2 cups fine ground corn meal
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup oil
- 3/4 cups sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 1/4 cups buttermilk
- 2 cups pitted, quartered, sweet cherries
For the Amaretto Glaze:
- 2 cups powdered sugar
- 3-4 tbsp milk
- 4 tsp amaretto
- Preheat oven to 400 degrees. Pit the cherries and cut into quarters.
- Whisk together the flour, cornmeal baking powder, baking soda and salt.
- In a separate mixing bowl, mix together the sugar and oil. When thoroughly combined add eggs and vanilla extract and mix well.
- Add the buttermilk and stir until combined.
- Our the liquids into the flour mixture and fold until just combined. Fold in the cherries.
- Use a large scoop and put the batter into cupcake tins that are lined with papers almost to the top.
- Bake muffins at 400 degrees for 5 minutes. Turn oven down to 375 degrees. Bake for about 11 minutes.
- Allow to cool for 5 minutes in the tins before transferring them to a wire rack to cool completely.
- While cooling make the glaze. Whisk together the powdered sugar, milk and amaretto until smooth and pourable.
- Spoon the glaze onto the cooled muffins. Allow to set and enjoy!