Jumbo vanilla cherry sour cream muffins from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (page 68) by Jessie Sheehan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on June 25, 2023

    These had a typical muffin texture and a lovely vanilla flavour and were chock full of juicy, sweet cherries. I used whole wheat flour, reduced the sugar to 220g (I'll use only 200g next time), omitted the sugar topping and baked in a regular-sized tin (made 11).

  • bching on February 17, 2023

    I didn't love these as much as I expected to; as Anya notes, the recipe calls for a lot of sugar. If I make them again, I would use about 2 tablespoons less sugar. The chopped cherries would benefit by being rolled in some of the sugar before mixing them into the batter. I'd skip sprinkling the tops with sugar.

  • anya_sf on December 03, 2022

    Using frozen cherries, the pieces sprinkled on top made the batter wetter, so the tops didn't peak as nicely as the photo shows, so I'd avoid placing them near the centers next time. The muffins were really tasty, with strong vanilla flavor, which goes so well with cherries. There's more sugar in these than I'd normally want in a muffin, but they didn't taste too sweet - still, I might try less next time.

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