Cherry Blossom Muffins

Name: Cherry Blossom Muffins
Prep time: 15 min
Cook time: 17 min
Total time: 1 h 2 min
Yield: 12 -14 Muffins
Ingredients: 1.75 ounces (50 grams) salted cherry blossoms; 2 cups (250 grams) all-purpose flour; 1/2 cup (100 grams) granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup (120 milliliters) milk; 1/2 cup (125 grams) plain yogurt; 1/3 cup (80 milliliters) vegetable oil; 2 large eggs; 6 ounces (170 grams) white chocolate chips; turbinado sugar

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
1 hr 2 mins
Servings
12 -14 Muffins
Course
Breakfast
Cuisine
International

Cherry Blossom Muffins

Iris Warren

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A recipe for Cherry Blossom Muffins! These sweet sakura muffins are filled with finely chopped petals and white chocolate chips.

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Ingredients

Servings

1.75 ounces (50 grams) salted cherry blossoms
2 cups (250 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120 milliliters) milk
1/2 cup (125 grams) plain yogurt
1/3 cup (80 milliliters) vegetable oil
2 large eggs
6 ounces (170 grams) white chocolate chips
turbinado sugar for sprinkling, optional

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Instructions

Place the cherry blossoms in a bowl of cold water and set aside for 30 minutes.
Gently remove the cherry blossoms from the water and pat lightly with a towel to remove any excess water.
Set aside 14 of the best looking cherry blossoms to use as garnish on top of the muffins.
Remove any excess pieces of the stem and finely chop the remaining cherry blossoms.
Preheat oven to 425˚F (220˚C). Line 12-14 muffin tins with liners or lightly grease.
In a large bowl, whisk together the flour, sugar, chopped cherry blossoms, baking powder, baking soda, and salt.
Add the milk, yogurt, vegetable oil, and eggs to the center of the bowl and whisk together just until combined without any lumps.
Fold in the white chocolate chips.
Transfer the batter into each prepared muffin tin until 3/4 full.
Carefully place a reserved cherry blossom over the top of each muffin. If desired, sprinkle with a little turbinado sugar.
Bake in preheated oven for 5 minutes, then reduce heat to 350˚F (180˚C) and bake for another 10-12 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes before removing to a wire rack. These muffins are best served the day they are made, especially within a couple of hours of baking.