Sugar-topped, lemon-scented muffins loaded with cherries and pecans.

Cherry Muffins

1/2 cup softened unsalted butter
1 cup granulated sugar, plus extra for sprinkling atop muffins
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups fresh cherries, pitted and chopped, or 1 (12-ounce) package frozen cherries, defrosted and chopped
1 tablespoon lemon zest
1/2 cup chopped pecans (optional)

1. Grease muffin tin or line with muffin papers. Preheat oven to 350°F (175°C).
2. With electric mixer, cream butter and 1 cup sugar together until light and fluffy. Beat in vanilla, then egg.
3. Sift 2 cups flour with baking powder and salt. Stir flour mixture into butter mixture in batches alternating with milk.
4. Fold in cherries, lemon zest and pecans. Batter will be thick. Spoon into muffin tin, filling each cup halfway. Sprinkle tops with a little sugar.
5. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool for 5 minutes, then remove from pan and finish cooling on baking rack. These may be frozen.

Makes 12 muffins.