Joanne Chang’s Brown Sugar-Oat Cherry Muffins
Cherries and oats galore in these hearty muffins by Pastry Chef Joanne Chang.
These muffins are loaded. With oats, cherries and a whole lot of goodness.
They fill the pan with an avalanche of batter, rising up with bountiful domes.
Joanne Chang, the Harvard grad-turned-baker extraordinare with four Flour bakeries and the Myers + Chang diner, all in Massachusetts, has done it again. If you loved her first cookbook, “Flour” (Chronicle Books), you’re sure to treasure its follow-up, “Flour, Too” “Flour, Too” (Chronicle Books). The second cookbook, of which I received a review copy, includes 100 recipes, not just for sweets, but savories, as well, including apple-wood smoked BLT, “Mama Chang’s Hot and Sour Soup,” and mushroom and leek lasagna.
Of course, having the sweet tooth that I do, I couldn’t resist zeroing in on the pastries first.
“Brown Sugar-Oat Cherry Muffin” is like a nourishing bowl of morning oatmeal — only in muffin form. Which means it’s just a little naughty, as a result.
