Cherry Sour Cream Muffins
Serving Size / Yield
- 1/3 C. butter, softened
- 1/2 C. sugar
- 1 egg
- 1/2 C. sour cream
- 1 1/2 C. flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 C. dried cherries, roughly chopped
- 1 Tbs. lemon juice
- cinnamon sugar, for garnish
Preheat oven to 375 degrees.
In a bowl, mix cherries and lemon juice. Heat for a minute in a small saucepan. Stir, drain excess juice, and set aside.
Cream the 1/3 C. of softened butter and 1/2 C. of sugar in a stand mixer. Add the eg and combine. Add sour cream, baking powder, salt, and flour. Add in the cherries.
Fill lined muffin tins 3/4 full and bake for 20-25 minutes or until golden brown and firmed.
While they're still warm, sprinkle liberally with cinnamon sugar.
You can also make 24 mini-muffins out of this for a bake sale version.