Sour Cream Cherry Muffins

These are the most moist muffins I have ever had. Sour Cream Cherry Muffins are the perfect quick breakfast food and go wonderfully with a nice cup of tea.

These are the most moist muffins I have ever had. Sour Cream Cherry Muffins are the perfect quick breakfast food and go wonderfully with a nice cup of tea.

We LOVE Sour Cream Cherry Muffins! Muffins are an such easy breakfast in our house. I always try to have Monday Muffins with my kiddos because it seems the most difficult  morning to get my kindergartener out the door. It is so much easier  having a 10 minute breakfast than a 25 minute breakfast with tons of nagging on my part.  These muffins also make a great base for whatever you’d like to add to them or just have them on their own with no fruit!

Sour Cream Cherry Muffins | Who Needs A Cape?

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Sour Cream Cherry Muffins

Yield: 18 muffins

Sour Cream Cherry Muffins

Adapted from Just a Taste

Ingredients

    For the streusel
  • 1/2 c all-purpose flour
  • 1/2 c brown sugar
  • 4 T softened butter
  • 1 t ground cinnamon
  • For the batter
  • 2 1/4 c all-purpose flour
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1/3 5 T softened butter
  • 1/3 c vegetable oil
  • 1 c sugar
  • 2 large eggs
  • 1 c sour cream
  • 2 t vanilla extract
  • 16 oz dark sweet cherries (I used organic frozen ones, so they were thawed then drained)

Instructions

  1. Preheat oven to 350°F and grease muffin tin with cooking spray.
  2. Prepare the streusel topping by cutting into all the ingredients with a fork the crumb forms and set aside until later.
  3. Whisk the flour, baking powder, baking soda and salt in a smaller bowl and set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil and 1 cup sugar on medium speed until well mixed. Add the eggs, one at a time, beating well after each addition.
  5. Reduce mixer speed to low, and then gradually beat in the flour mixture, sour cream cherries and vanilla just until combined.
  6. Alternate the batter and then the streusel when spooning into the muffin tin, ending with the streusel on top.
  7. Bake 25 minutes, or until a toothpick inserted comes out clean. My muffins took a little bit longer because I made them extremely top heavy.
  8. Remove from oven and let cool for 10 minutes before removing from the pan. Let cool on a wire rack.
http://whoneedsacape.com/2014/03/sour-cream-cherry-muffins/

These are the most moist muffins I have ever had. Sour Cream Cherry Muffins are the perfect quick breakfast food and go wonderfully with a nice cup of tea.

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Comments

  1. Oh! I bet the sour cream and cherry compliment each other well.

  2. What I would give for one these right now…. yummy!

  3. Thank you for stopping by and linking up at The Weekend Social Link Party Friday on KitchenDreaming.com. Hope to see you again next week.

  4. Haha, I just wrote a post for muffins with the same general theme…a quick, tasty, homemade breakfast kids love!

  5. Yum! Pinned to my breakfast board!

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