Cherry sour cream muffins. Juicy, sweet, nutty. The sour cream gives them a richness that almost tastes like cheesecake. The muffin is loaded with ripe cherries that bleed sweet fruit juice with each bite. I used half almond meal and half flour to create a light crumbly texture that is buttery and luscious.
I topped a few with a brown sugar almond meal crumble, I topped some with toasted sliced almonds and the others I left simple and unadorned. I loved the varitety.
Enjoy summer cherries in muffin form!
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CHERRY SOUR CREAM MUFFINS
Recipe adapted from Food & Wine
1/4 cup light brown sugar
1/4 cup almond meal
1 tablespoons unsalted butter, softened
1 cup plus all-purpose flour
1/2 cup plus 1 tablespoon almond meal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3/4 cup sugar
1 tablespoon unsalted butter, melted
1 rounded cup sour cream
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated lemon zest
1 cup fresh cherries, pitted and sliced
Preheat the oven to 375°. In a medium bowl, combine the brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the cherries with the remaining 1 tablespoon of almond meal. Using a rubber spatula, fold the blueberries into the batter.
Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.