Cherry Hazelnut Muffin

If you don't have a muffin tin, nest the paper cases in pairs so they stay stable while baking.

Pat the cherries briefly on kitchen paper to remove excess moisture so the batter doesn't become too wet.

Tossing the cherries in the flour mixture helps prevent them from sinking to the bottom during baking.

Use ingredients at room temperature if possible; the batter will come together more evenly.

Don't overmix: this keeps the muffins light and prevents them from becoming tough.

Do a skewer test from minute 20: if no wet batter sticks to the skewer, the muffins are done.

Cooling on a rack allows air to circulate and prevents the bottoms from becoming soggy.

Powdered sugar, a dollop of yogurt or cream cheese frosting, or a few chopped hazelnuts go especially well with these muffins.