Description
Polish sour cherry muffins elevate classic breakfast pastries with rich fruity flavor. Bakers can quickly prepare these delightful treats using local cherries and simple pantry ingredients.
Ingredients
Scale
Muffin Base:
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Sugars:
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
Wet Ingredients:
- 1 cup (240 milliliters) sour cream
- 1/2 cup (120 milliliters) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Fruit:
- 1 1/2 cups (225 grams) pitted sour cherries, fresh or frozen
Instructions
- Prepare the oven by heating to 375°F (190°C) and set up a 12-cup muffin tin with paper liners or a light coating of grease.
- Combine all dry ingredients including flour, both sugars, baking powder, baking soda, and salt in a large mixing bowl, whisking thoroughly to ensure even distribution.
- In a separate bowl, blend sour cream, vegetable oil, eggs, and vanilla extract until the mixture achieves a smooth, uniform consistency.
- Pour wet ingredients into dry ingredients, stirring gently until just incorporated. Avoid overmixing to maintain a tender muffin texture.
- Carefully incorporate sour cherries into the batter, distributing them evenly with minimal stirring.
- Portion the batter into prepared muffin cups, filling each approximately three-quarters full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, checking doneness by inserting a toothpick into the center of a muffin – it should emerge clean when the muffins are fully cooked.
- Remove muffins from the oven and let them rest in the tin for 5 minutes to stabilize their structure.
- Transfer muffins to a wire cooling rack, allowing them to cool completely before serving or storing.
Notes
- Prevent tough muffins by mixing wet and dry ingredients just until combined, avoiding overmixing which develops gluten and creates dense texture.
- Pat sour cherries dry with paper towels before folding into batter to prevent excess moisture from making muffins soggy.
- Substitute fresh sour cherries with frozen or dried cherries, adjusting moisture content by reducing liquid ingredients slightly.
- Enhance nutrition by swapping half the all-purpose flour with whole wheat flour for added fiber and nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 216 kcal
- Sugar: 13 g
- Sodium: 138 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 31 mg