Cherry and butter muffins

The best buttery muffins with cherries. They’re delicious, with a lovely hint of vanilla, and so easy to make. Buttery and moist, with a soft, cakey texture, made using simple pantry ingredients.

Makes 12 muffins.

Ingredients for the cherry and butter muffins:

• 115 g butter
• 120 g caster sugar
• 8 g vanilla sugar (or seeds from 1 vanilla pod)
• 2 large eggs
• 125 g soured cream
• 60 ml milk
• 250 g plain flour
• 2 tsp baking powder
• 36 cherries, pitted

All ingredients should be at room temperature.

Add the melted and slightly cooled butter, sugar, vanilla sugar, eggs, soured cream, and milk to a large bowl. Whisk until well combined. Add the sifted flour and baking powder and mix until just combined.

Line a 12-hole muffin tin with paper cases. Divide the batter evenly among the cases. Press 3 pitted cherries into each muffin.

Bake at 170°C for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and cool on a wire rack. Before serving, dust with icing sugar (optional).

Enjoy!