My mom had a hip replacement last week and Miss F is obsessed with pitting cherries with our new cherry pitter, so it seemed perfect to make a batch of cherry muffins to take to her for breakfasts. Miss F was very insistent that the muffins be divided evenly, four for her, four for Grammy and four for Grandad. I love baking with sour cream, it is so easy and the results are fantastic. I adapted this recipe from a blueberry muffin recipe from Food and Wine magazine. I am going to be so sad when cherry season is over, it is the best time of the year for fruit.
1 ½ cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 large egg
¾ cup sugar
1 tablespoon unsalted butter, melted
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup cherries, stemmed, pitted and halved
Preheat the oven to 375 degrees. Line a 12 cup muffin pan with paper liners. In a medium bowl, whisk the 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 and vanilla until blended. Add the dry ingredients and beat at low speed until almost blended. Using a rubber spatula, fold the cherries into the batter.
Fill the muffin cups three-fourths full of batter. 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.
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