Welcome to my very first recipe post! This week we are baking Mrs. Frankenstein’s Double Dutch Cherry Muffin’s from Tim Burton’s stop-motion animated film, Frankenweenie.
This recipe is featured in Mrs. Frankenstein’s cookbook, along with the Dutch Apple cake we’ll be making next week. I kept the recipe as true to the film’s version as possible with a few minor differences. Firstly, I expanded on the instructions. Secondly, I added 1/2 tsp. of salt to the batter to help enhance flavor and thirdly, I substituted whipped heavy cream for the double cream. Double cream, I found, is more so common in the United Kingdom and not so easily obtainable here in the United States.
DOUBLE DUTCH CHERRY MUFFINS
- 1 teaspoon of baking soda
- 2 cups of flour
- ½ teaspoon of salt
- 1 cup of sugar
- 2 eggs
- ¾ cup of butter
- ½ cup of milk
- ½ cup of fresh pitted and quartered sweet cherries
- Preheat oven to 400 degrees F (200 degrees C) and place liners in a muffin tin.
- Mix the dry ingredients (baking soda, flour, salt, and sugar) together in a bowl.
- Whisk liquid ingredients (melted butter, eggs, and milk) together in another bowl.
- Pour liquid mixture into the dry mixture; stir gently until incorporated.
- Fold the cherries into the batter.
- Spoon batter into the muffin liners, filling each 2/3 of the way full.
- Sprinkle a pinch of sugar on each muffin top.
- Bake muffins in the preheated oven for about 20 minutes until a toothpick inserted into the center comes out clean.
- Transfer to a wire rack to cool.
WHIPPED HEAVY CREAM TOPPING (OPTIONAL)
- ½ cup of heavy whipping cream
- 2 tablespoons of sugar, honey or maple syrup
- ½ teaspoon of vanilla
- Place mixing bowl and whisk in the freezer for about 20 minutes to chill.
- Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed for about 1 minute or until medium to stiff peaks form.
- Do not overbeat.