Oh my my.
These are good. Very good.
- 2 cups all purpose flour
- 1/2 cup sugar
- 1/3 cup whole wheat flour (But if you don’t have it, just use more white flour, no bigs)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, lightly beaten, room temperature
- 1/2 cup milk (lactaid)
- 1/3 cup sour cream substitute, like “SOUR SUPREME” Toffufi brand (and really if you’re non-dairy, have this on hand, it’s delish. Or do 1/3 cup Greek yogurt. Or just sour cream if you like dairy–TRAITOR!)
- 4 tablespoons vegetable or canola oil (Or butter if you’re a dairy lover)
- 1/2 teaspoon almond extract
- 1 1/2 cups frozen or fresh sweet cherries, thawed and roughly chopped
- 1/2 cup mini semi sweet chocolate chips
- Preheat oven to 400° F (Unless you have tubro, over achiever oven, like mine and always have to do 25 degree lower than called for. Sheesh) Then spray your muffin tin with non-stick spray.
- In a medium bowl, whisk together flour, sugar, whole wheat flour, baking soda, baking powder and salt with a fork and set aside.
**Bakers Tip: With cooking you can get creative, but with baking you have to be exact. I learned from a class that the best way to measure flour is not to scoop it up with your measurer (because they compacts it and give you more than desired) but to scoop the flour into the measuring cup with a large spoon, then level with a knife. I know, one extra step, but well worth it for perfect muffins!
3. In a large bowl (Or preferably a Kitchen Aid mixer ;), whisk together egg, milk, sour cream substitute of choice, oil and almond extract. Stir in cherries and chocolate chips. Add flour mixture and stir until just blended (Don’t over mix or the muffins will get too chewy).
4. Fill each muffin cup 3/4 full with batter.
5. Bake in preheated oven for 18 to 20 minutes (I set the timer for 15, then check them to gauge how much longer) or until the muffins are golden brown. Cool in muffin pan for five minutes then transfer to wire rack to cool completely–cause no one wants a soggy bottom!
Ok, now this is IMPORTANT! In a large ziplock bag, put some of the cooled muffins in the freezer. They will be better in a few days after you’ve eaten the others. When you want a freezer one, stick it on a plate and microwave for about 30 seconds. They’ll taste fresher than if you were to leave them for a few days out.
Also, it’s a good idea to put some on a little paper plate, cover with saran and put a note that says, “With Love, the ____________” put your last name and leave them on a neighbor’s doorstep. We always try to give some away from each batch.
Ok! Now go make these! They are quick and easy–and HEAVENLY!
mmm i may have to try these! i’ve been looking for some good muffin recipes!!
Do it Kara!! You guys will be so happy!
LOVE lactaid! think it tastes better than regular milk….hmmm, buuuuuut….LOVE silk milk too!! Not the biggest fan of Almond milk….tastes like almonds. I don’t like nutty milk…i have wierd taste buds? hahaha!!
hmmm, those look so yummy!!
These look yummy! How much white flour do you think I’d need to use to make this recipe?
Thank you for linking up to Making Your Home Sing Monday! I’d appreciate it if you’d put a courtesy link back to the meme on your post so that others can join us too, thank you!
These look and sound delicious! Please share your recipe by linking it up at Muffin Monday. Our readers will love it! Thanks!
Thanks so much for linking your delicious recipe up at Muffin Monday! Hope to see you again soon!
So pretty. I found you from Muffin Monday–the corn photo drew me in. If you get a moment, I’d love for you to link up over at Momtrends. This week we’re featuring sorbet cocktails for our recipe linky: