Cherry-Marzipan Muffins

If necessary, pat the cherries dry with kitchen paper so the muffins don't become too wet.

If your oven runs hot, choose 145 °C and perform a skewer test toward the end.

Use butter and eggs at room temperature for a finer, fluffier batter.

If the marzipan clumps, continue mixing briefly and press the pieces against the bowl wall with a spatula.

If the mixture curdles slightly, stirring in 1 tablespoon of the weighed flour helps.

Don't overmix, otherwise the muffins become compact rather than light.

Use a spatula to fold rather than stir so the cherries remain whole.

Paper cases keep the muffins moister and make removal easier.

Fill the cases only about two-thirds full to prevent overflow.

Very small cubes melt slightly and create a delicate marzipan layer on the surface.

At the end, check with a wooden skewer: it should come out mostly clean (a few moist crumbs are ok).

Cooling on the rack prevents condensation and keeps the tops nice and dry.

Only dust with icing sugar shortly before serving so it doesn't sink in.