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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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with cumble topping Ingredients:
1/4 cup all-purpose flour |
2 tablespoons granulated sugar |
1/4 teaspoon ground cinnamon |
1 tablespoon butter or 1 tablespoon margarine |
2 cups all-purpose flour |
1/2 cup granulated sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
1 cup sour cream |
1/3 cup vegetable oil |
1/2 cup milk |
1 cup dried tart cherry |
1/2 cup pecans, coarsely chopped |
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.
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