3 1/2 cups/350 g rolled (not instant) oats
1 1/4 cups/300 ml creme fraeche
1 cup/240 ml whole milk, at room temperature
1/2 cup/115 g unsalted butter, melted and cooled to room temperature
2 large eggs
2/3 cup/135 g granulated sugar
3/4 cup/165 g packed brown sugar
1 1/2 cups/210 g frozen or fresh sweet or sour cherries, pitted and chopped
1 1/4 cups/210 g whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup/25 g rolled (not instant) oats
3 tablespoons packed brown sugar
Pinch of ground cinnamon
At Flour, we offer a range of muffins that vary with the season. In the spring you might see raspberry-rhubarb; during the cool fall months we feature roasted pear with ginger. These seasonal muffins are made with a simple standard muffin batter that we've used for years and that I share in my first book, Flour. A while back we wanted to introduce a new muffin to the mix-something that was a bit heartier and maybe even healthier, with an emphasis on whole grains. Brian, one of our pastry chefs, offered up this recipe, which we've tweaked over the years to make it ours. I didn't realize how beloved it had become until Flour was published. In between raving about their success with baking cupcakes and homemade Oreos, readers bemoaned the absence of this recipe and made many a desperate request for it. I'm happy to oblige here.
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