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Total Time
40mins
Prep 15 mins
Cook 25 mins

with cumble topping

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. For the topping, combine flour, sugar and cinnamon in a small bowl; mix well. Cut in butter until mixture resembles coarse crumbs; set aside.
  3. For the muffins, combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine eggs, sour cream, oil and milk; mix well. Add egg mixture, cherries and pecans to flour mixture; stir only until combined.
  4. Portion batter evenly into 12 paper-lined or lightly greased muffin cups (2 3/4 inches in diameter). Sprinkle reserved crumb topping evenly over batter.
  5. Bake in a preheated 375 degree F. oven 20 to 25 minutes, or until golden brown. Serve warm.
Most Helpful

5 5

A quick and tasty muffin recipe. I had all the ingredients on hand.

5 5

I made this recipe with dried sweet cherries I dried a few weeks ago and had frozen. I followed the recipe to a "T" except I added about 1/4 teaspoon almond extract and didn't add any nuts, only because I didn't have any on hand, otherwise I might have used slivered almonds. These muffins were SOOOOOO GOOD!! I ate one warm and it was like heaven! Thank you so much for posting.

5 5

I did these with dried blueberries and Greek yogurt substituting for the sour cream and they're scrumptious!