Recipe: Dried Cherry Muffins

Yield: 48 muffins
Serving Size: 1 muffin

Muffin Ingredients

  • 6 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tablespoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 8 eggs
  • 2 1/2 cups sour cream
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups milk
  • 4 cups dried Michigan tart cherries

Topping Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, softened

Directions

For topping: combine flour, sugar and cinnamon in a medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.

For muffins: Stir together flour, sugar, baking powder, baking soda and salt; set aside.

Combine eggs, sour cream, oil and milk. Beat with an electric mixer on medium speed 2 to 3 minutes, or until combined. Add flour mixture and mix just until combined. Stir in cherries.

Portion batter with No. 16 scoop into greased or paper-lined muffin pans (2/3 full).

Sprinkle topping over batter. Bake in a 375°F standard oven 18 to 20 minutes, or until light brown. Let stand 5 minutes; remove from pan. Serve warm.

Recipe courtesy of Cherry Marketing Institute.