It has been chilly here the past few days! From what I’m hearing from friends, I think it has cooled off in most places. I’ve had the windows open and have been trying to enjoy it (I like hot summers!) and the one thing that has been keeping me from complaining is that I actually feel like cooking. When it’s hot out, I’d much rather be sitting by the pool and stuffing my face with cold turkey sandwiches and pasta salad than cooking up something after work. That doesn’t always lead to fun blog posts. So with this cooler weather comes a recipe for muffins that I actually enjoyed making! And eating.
Cherry Vanilla Muffins:
1-1/2 cups flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup canola oil
3/4 cup white sugar
1 large egg
1/2 cup milk
1/2 cup sour cream
1 cup chopped cherries
Turbinado sugar for topping – optional
Pre-heat your oven to 375-degrees and line a muffin sheet with muffin cup liners.
First, you’ll want to get your cherries pitted and roughly chopped.
Next, in a large bowl, add your flour, baking powder, baking soda, salt and sugar. Whisk to combine.
In a medium bowl, add your oil, milk, egg, vanilla and sour cream and use a metal whisk or fork to combine.
Slowly pour your wet ingredients into your dry ingredients.
Stir just to combine.
Carefully fold in your cherries.
Fill your muffin liners 3/4 of the way full with the batter. This should make 12 evenly filled muffins.
Sprinkle the Turbinado sugar on top of each one.
Bake at 375-degrees for 15-18 minutes, until you insert a toothpick in the center of a muffin and it comes out clean.
May I also suggest eating these slightly warm with a hot cup of coffee? You should. Thank me later!
