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!
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