Dried Cherry Muffins

Name: Dried Cherry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 1/4 cup all-purpose flour; 2 tablespoons granulated sugar; 1/4 teaspoon ground cinnamon; 1 tablespoon butter or 1 tablespoon margarine; 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 eggs; 1 cup sour cream; 1/3 cup vegetable oil; 1/2 cup milk; 1 cup dried tart cherry; 1/2 cup pecans, coarsely chopped

Submitted by Lizzie_Rodriquez

"with cumble topping"

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photo by leangelmuse

Ready In:: 40mins
Ingredients:: 15
Serves:: 12

ingredients

TOPPING
¹⁄₄ cup all-purpose flour
2 tablespoons granulated sugar
¹⁄₄ teaspoon ground cinnamon
1 tablespoon butter or 1 tablespoon margarine
MUFFINS
2 cups all-purpose flour
¹⁄₂ cup granulated sugar
2 teaspoons baking powder
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon salt
2 eggs
1 cup sour cream
¹⁄₃ cup vegetable oil
¹⁄₂ cup milk
1 cup dried tart cherry
¹⁄₂ cup pecans, coarsely chopped

directions

Preheat oven to 375 degrees F.
For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.
Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.

Questions & Replies

Do I have to use the pecans or no?

Katie E.

Reviews

I made this recipe with dried sweet cherries I dried a few weeks ago and had frozen. I followed the recipe to a "T" except I added about 1/4 teaspoon almond extract and didn't add any nuts, only because I didn't have any on hand, otherwise I might have used slivered almonds. These muffins were SOOOOOO GOOD!! I ate one warm and it was like heaven! Thank you so much for posting.

AnnaBanana
I did these with dried blueberries and Greek yogurt substituting for the sour cream and they're scrumptious!

Elisabetta47
I changed the recipe a tad….. I added cinnamon, allspice, pumpkin spice, and vanilla. They turned out amazing. I am so glad I stumbled on this recipe and the sour cream. Oh just an amazing addition never thought to use sour cream in making my muffins so moist. And it was perfect cause I could double the recipe. I have a big family.

leangelmuse
A quick and tasty muffin recipe. I had all the ingredients on hand.

jane49423

Tweaks

I added Vanilla extract, all spice, pumpkin spice, nutmeg and I doubled the recipe. It was absolutely delicious! I can’t wait to bake these for a breakfast meeting!
leangelmuse