Saturday, September 12, 2009

Sour Cream Cherry Muffins

This morning, I was looking for a breakfast muffin recipe to make for a Sunday treat. I had saved a recipe from our local newspaper for French Sour Cream Muffins by Karen Maihofer who is the the owner of a local cooking school. However, her recipe called for currants and, having none, I decided to substitute dried, tart Montmorency cherries that I always have on hand for nibbling.

FYI, did you know that cherries have the highest levels of disease-fighting anti-oxidants compared to other fruits? I love mixing a bag of walnuts or almonds and dried cherries to have in the car or to take on the airplane when traveling.

I chopped the dried cherries into small bits, as the recipe called for using a mini muffin pan, then hydrated them in the microwave with a tablespoon of fresh lemon juice.

While still warm from the oven, they are dipped in butter and then cinnamon sugar in the French style.

The texture of these muffins is slightly dense, which I enjoy. They are best eaten warm, right after sugaring, but you can wrap them in foil and reheat them in the oven the next day too, although I think they taste just as good cold.

Sour Cream Cherry Muffins
Inspired by French Sour Cream Puff Muffins by Karen Maihofer

Printable Recipe

Makes approximately 2 dozen mini muffins. Recipe can be doubled.

1/3 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup sour cream
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup dried cherries, coarsely chopped
1 tablespoon fresh lemon juice

1/4 cup melted butter or margarine
1/2 cup sugar
1 teaspoon ground cinnamon

Preheat the oven to 375 degrees.

In a small bowl, mix the chopped cherries with the lemon juice and heat for 45 seconds in a microwave. Stir, allow to cool and drain excess lemon juice.

Melt the butter and mix the 1/2 sugar with the cinnamon and set aside.

Cream the softened butter and sugar with an electric mixer. Add the egg and blend. Blend in the sour cream, flour, baking powder, salt and hydrated cherries. The dough will be somewhat stiff. Fill the mini-muffin pans 3/4 full with the batter and bake in the preheated oven for about 12 minutes or until slightly golden. Remove muffins from the pans, and while still warm, dip them into the melted butter and roll in the cinnamon sugar.


  1. These would make a great breakfast treat! Lovely photos!

  2. These sound wonderful! I love the colors in your blog.

  3. Cute as buttons Susan:) And I bet they are delicious!

  4. Susan, they look delicious! And they are red :-) So they must be good!

  5. Susan ~ these look SO delicious!

    I love that you swapped the currants for cherries. I like currants, but I believe I would prefer these the way you made them.

    Fabulous photos, as always! xo

  6. I substitute dried fruits often . . . but I like the idea of cherries in these muffins. Looks really yummy. Thanks for the info on cherries -- I didn't know!

    (So does that make a Manhattan more healthy -- if you eat the cherry!)

  7. They look the look inside!
    Do you think it would work with fresh cherries??? Not till next season, but I like to plan ahead! :)

  8. Oh these look great, especially that center!!

  9. Looks absolutely amazing, the pictures and the recipe!

  10. They look fantastic - especially eating them warm!!!
    Beautiful photos!!

  11. love the combo - such pretty pictures... and the muffins look so fluffy and rich.. great

  12. Beautiful muffins! I would love these for breakfast!

  13. What's not to love. Every element in this recipe screams: Take me, I'm yours!

  14. Delicious looking and sounding muffins, Susan. We keep dried cherries from Costco on hand. This sounds like another good use for them. And I have never eaten a muffin dipped in butter and rolled in cinnamon sugar that I didn't LOVE.

  15. These look really good, and I just bought a big bag of dried sour cherries!

  16. These are gorgeous muffins! I didn't know cherries had more disease-fighting properties than blueberries, but I love them both and eat plenty, so here's hoping I've been getting the best of both worlds!

  17. What beautiful little they taste great too. They remind me of muffins I've eaten in Europe with their sugar dusted tops. That last photo is so cute.


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