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!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
recipe below…
CHERRY SOUR CREAM MUFFINS
Recipe adapted from Food & Wine
TOPPING
1/4 cup light brown sugar
1/4 cup almond meal
1 tablespoons unsalted butter, softened
MUFFINS
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.