Fresh Cherry-White Chocolate Muffins

It's cherry season here in California, and there are tons of gorgeous cherries all around the grocery store.  I've been enjoying just munching on them, but I also wanted to bake something fun.  Since I don't have a cherry pitter and didn't want to pit a million cherries by hand, this was the perfect recipe.  It makes just a few muffins, each one bursting full of fresh, juicy cherries.  That also makes it a great recipe if you're baking for one or two people - I'm definitely having to adjust my baking quantities now that I'm not living in a house with six roommates!  Of course, Tim and I still managed to eat the whole batch in one morning...but still better than making two dozen! 
 

Fresh Cherry-White Chocolate Muffins (adapted from Cook Almost Anything, original recipe here)
Makes 6-8 muffins

150 grams all purpose flour
1-1/2 tsp baking powder
25 grams granulated sugar
1 egg
1/2 cup skim milk
40 grams butter, melted and cooled
100 grams halved, pitted cherries (measure after pitting)
50 grams best-quality white chocolate, coarsely chopped

1. Preheat the oven to 350 degrees and line a muffin tin with papers (start with six papers and have a couple more ready to add if needed for extra batter).
2. Whisk together the flour, baking powder, and sugar in a small bowl and set aside.
3. In another bowl, whisk together the egg and milk.  Whisk in the melted butter.  Add the dry ingredients and stir together with a rubber spatula until just combined.
4. Add the cherries and white chocolate and fold in gently.
5. Scoop the batter into the muffin tin, filling each cup about 3/4 full and being sure to get at least a couple of cherries in each muffin.
6. Bake for 20-25 minutes, rotating the pan halfway through, until the muffins are golden brown and a tester comes out clean.