Half Batch Fresh Cherry Sour Cream Muffins
A cherry muffin recipe great for Spring & Summertime baking; one-bowl, small batch, easy-peasy.
Servings: 6 Muffins
Ingredients
- 1/3 cup (71g) granulated sugar
- 1/4 cup (55g) light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (123g) sour cream, 14% milkfat (a lower fat percentage will also work)
- 1 egg
- 1/3 cup (75g/80ml) vegetable oil
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 1/4 cups (152g) all-purpose/plain flour
- 24 fully ripe fresh cherries (about 182g or 1 cup), pitted & diced (juices n’ all), plus more for the tops if you’d like
- Coarse sugar, for sprinkling
Instructions
- Preheat the oven to 400°F (204°C), conventional.
- In a large bowl, combine both sugars, baking soda, baking powder, and salt.1/3 cup (71g) granulated sugar, 1/4 cup (55g) light brown sugar, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Add the sour cream and mix well until blended.1/2 cup (123g) sour cream, 14% milkfat
- Beat in the egg.1 egg
- Mix in the oil and the extracts.1/3 cup (75g/80ml) vegetable oil, 1/2 teaspoon pure vanilla extract, 1/4 teaspoon pure almond extract
- Add the flour and mix gently until fully incorporated and no dry streaks remain.1 1/4 cups (152g) all-purpose/plain flour
- Gently fold in the cherries.24 fully ripe fresh cherries (about 182g or 1 cup), pitted & diced (juices n’ all), plus more for the tops if you’d like
- Prepare a 6-cup muffin pan by lining it with muffin liners and spraying it lightly with nonstick cooking spray (read notes below for 12-cup pan).
- Spoon the batter into the pan, filling the cups to the very top.
- Sprinkle the tops with more cherry pieces and coarse sugar (or regular white sugar).
- Bake for 23 - 24 mins until a toothpick inserted into the center comes out clean or with moist crumbs, NOT wet batter or goopy crumbs.
- Cool in pan for 5 minutes.
- Transfer to a wire rack to cool for 7 minutes more.
Notes
- If your cherries are not fully ripened, you can add an extra tablespoon of white sugar.
- When measuring the cherries, do not overpack the cup! Due to the juices, this can lead to soggy, under baked muffins.
- For a 12-cup muffin pan, after you’ve prepared it, fill the empty wells with 1 teaspoon of water. This prevents the bottom of the pan from burning or warping and promotes even baking. Do not leave the wells empty!
- Store the muffins in an airtight container lined with a paper towel. They sweat a lot, therefore they become more moist and softer over time.