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Categories:
Streusel flour light brown sugar cinnamon ground cloves salt unsalted butter almonds muffins flour baking powder orange zest unsalted butter eggs Sour Cream At vanilla bean paste sour cherries chocolate chips
Viewed: 56 - Published at: 7 years agoIngredients
- FOR THE STREUSEL:
- 3/4 cups Flour
- 1/3 cups Light Brown Sugar, Packed
- 1/2 teaspoons Cinnamon
- 1 pinch Ground Cloves
- 1 pinch Salt
- 6 Tablespoons Unsalted Butter, Sliced 1/2 Inch Thick, Softened
- 1/2 cups Sliced Almonds
- FOR THE MUFFINS:
- 1-1/4 cup Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoons Baking Soda
- 1 teaspoon Orange Zest
- 1/4 teaspoons Salt
- 6 Tablespoons Unsalted Butter, Softened At Room Temperature
- 1/4 cups Granulated Sugar
- 1/4 cups Light Brown Sugar, Packed
- 2 whole Large Eggs, At Room Temperature
- 1/2 cups Sour Cream At Room Temperature
- 1/4 cups Milk
- 1 teaspoon Vanilla Bean Paste Or Extract
- 3/4 cups Dried Sour Cherries, Coarsely Chopped
- 3/4 cups Semisweet Chocolate Chips
Method
- Preheat oven to 350°F. Line or grease 12 muffin cups. For the streusel, mix together flour, sugar, spices and salt. Work in butter with your fingers until well incorporated. Stir in nuts. Set aside.
- For the muffins, combine dry ingredients (flour through salt) in a large bowl. For batter, using a standing mixer or large bowl and beaters, cream together butter and sugars on medium to medium-high speed for 3-5 minutes or until light and fluffy. Incorporate eggs, one at time. Stir in sour cream, milk and vanilla. Pour dry ingredients into wet ingredients in 2 additions and mix over low speed until just combined. Do not over-mix. Stir in cherries and chocolate chips.
- Divide batter evenly among muffin cups. Bake in center rack of oven for about 18-22 minutes or until a toothpick inserted into the center comes out dry with a few crumbs attached, and muffins spring back when gently pressed on top. Allow to cool for 10 minutes. Remove muffins from pan and allow to cool completely on a wire rack. Enjoy.
