2 Reviews

I am rating this three 3/5 stars not because of the taste, but because of the directions. I read through them and thought the 25-30 minute baking time was excessive. I made the batter and poured it into the muffin liners (dark tin) and placed the tin in the oven. After about ten minutes, I started to smell "browning." I opened the oven door and the muffins looked done. I tested them and the toothpick came out clean and looked BEAUTIFUL! Until I turned them over. I cooled the muffins in the tins on a rack and then removed them. The undersides of the tops that had touched the tins were scorched. the bottoms had started to turn black in the center and if they had been in much longer, the bottoms would have been scorched. I tested my oven temperature and confirmed it was properly heating.
As for taste, they are lovely and would be great for a tea party or morning coffee on the porch. To sample these poor, singed beauties, I basically "cored" the muffin (cut a cylinder thtough the top of the muffin so the scorched sides were left behind in a ring) and sliced off the bottom crust. The flavor was excellent and I think if I make these in the future, I will cook for a shorter time. Perhaps test for doneness around the 9 minute mark. Also, I think I will cut in COLD butter rather than mix in melted for the streusel-like topping to see if that will help with the scorching of the overflow. But, this recipe has good "bones." Just make sure that you test the recipe rather than make it just before a special occasion.

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Harbortowngirl February 02, 2013

Loved these! I typically pass over muffins with nuts, but I think the almonds went perfectly with the cherries in these. I didn't have sliced almonds, so I just chopped up some whole almonds I had in the pantry. Perfect, thanks for posting! Made for PAC Fall 2011

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Muffin Goddess October 30, 2011
Sour Cherry Muffins With Almond Crumble