Sour Cherry Muffins

Preparation info

  • Difficulty


  • Yield


    medium muffins

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Dried sour cherries, most commonly from Michigan, have a wonderful tangy flavor. They are great in breakfast muffins, as they do not make them too sweet.


  • 1⅔ cups dried sour cherries
  • 6 ounces ( sticks) sweet butter
  • 1 cup firmly packed light brown sugar
  • 3 large eggs
  • tablespoons milk
  • teaspoons vanilla extract
  • 2 cups flour
  • teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda


Preheat the oven to 350 degrees.

Paperline the muffin tins or butter them.

Cover the sour cherries with hot water and soak them for 15 minutes. Drain the cherries and set them aside.

Put the butter and brown sugar in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until light and fluffy. Continue mixing and add the eggs, milk, and vanilla extract. Fold in the dry ingredients and the reserved cherries.

Spoon the batter into the prepared muffin tins.

Bake the muffins for about 30 minutes, until a skewer inserted in the middle comes out clean. Let the muffins sit for 5 minutes and then turn them out.