Sour Cream and Cherry Muffins
Author -Yields: 12 muffins
Ingredients
For the streusel topping:
- 6 tablespoons unbleached, all-purpose flour (45g)
- 1/3 cup lightly packed brown sugar (65g)
- 3/4 teaspoon cinnamon
- Pinch salt
- 2 tablespoons melted vegan butter
For the muffins:
- 1 3/4 cups unbleached, all-purpose flour (210g)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup 4-ingredient vegan sour cream (225g; substitute store-bought vegan sour cream or store-bought vegan yogurt)
- 1/2 cup vegan buttermilk (120ml)
- 1/4 cup avocado oil
- 1/2 cup cane sugar, coconut sugar, or lightly packed, light brown sugar (100g)
- 1 tsp vanilla
- 2/3 cup dried cherries (90g)
Instructions
Preheat the oven
- Preheat the oven to 350F and line or lightly oil a muffin pan.
Prepare the streusel topping
- In a medium large mixing bowl, prepare the streusel topping. Stir together the flour, brown sugar, cinnamon, and salt. Add the melted butter. Use two forks to gently mix the butter into the flour mixture, forming pea sized crumbs and some smaller crumbs. Your aim is for there to be no remaining dry flour and for the mixture to be mostly pea-sized crumbs, mixed with some smaller and a few larger crumbs. Pop the crumble topping into the fridge while you prepare the cake batter.
Prepare the muffin batter
- Mix together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Add the sour cream or yogurt, vegan buttermilk, avocado oil, and cane sugar to a medium sized bowl. Whisk the wet ingredients together until they're mixed.
- Make a well in the flour mixture. Pour the wet ingredients into the dry ingredients. Use a spatula or spoon to mix these ingredients well, until no dry streaks of flour remain. A few small lumps are OK. Gently fold in the chopped cherries.
Bake
- Fill the prepared muffin pan with the batter; each muffin well should be about 2/3-3/4 of the way full. Sprinkle the topping evenly over muffins.
- Bake for 18-20 minutes, or until the muffins are domed and set and the streusel is turning golden brown. Allow the muffins to cool for 15 minutes, then transfer them from the muffin tin to a cooling rack. Allow them to cool for at least another 20 minutes before enjoying.