Cherry Sour Cream Muffins

Sour Cream Cherry Muffins


(9 votes) 3 9

These muffins are deliciously rich and perfect for a bake sale or brunch!

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

1 dozen


  • 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

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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.

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