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