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