KELLY CARAMBULA, EATMAKEREAD
1/4 cup raspberries
1/2 cup cherries
1/4 cup sugar, for Compote
2 tablespoons fresh lemon juice
3 tablespoons strawberry jam (or whatever fruit jam you have on hand)
6 tablespoons unsalted butter, for Muffins
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour, for Muffins
3/4 cup sugar, for Muffins
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh cherries (or whatever berry you have in your freezer or fridge; use as much or as little of the bag that you have left)
3 tablespoons cold unsalted butter, cut into 1/2-inch cubes, for Topping
1/2 cup all-purpose flour, for Topping
3 1/2 tablespoons sugar, for Topping
Put a rack in the upper third of the oven and preheat to 375 degrees F. Generously butter muffin cups or line with cupcake papers.
Make the compote: In small saucepan over medium heat, combine the raspberries, cherries, sugar and lemon juice (or jam).
Bring to a simmer and cook, stirring often to prevent burning, until it becomes thick and jam-like, about eight to 10 minutes. Remove from heat and set aside.
Make the batter: In a small saucepan over medium-low heat, melt the butter. Remove from heat; whisk in milk, egg, yolk and vanilla until well combined.
In a medium bowl, whisk together flour, sugar, baking powder and salt. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries and the compote.
Divide batter among muffin cups and spread evenly.
Make the topping: In a bowl, combine all topping ingredients and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.
Bake until golden and crisp and a wooden pick inserted into centre of muffin comes out clean, 18 to 22 minutes.
Cool in pan on a rack for 15 minutes; run a knife around edges of muffin tops and carefully remove muffins from cups. Serve warm or at room temperature.