Black Cherry Sour Cream Muffins
These muffins are flavorful and moist, with a kick of tartness from the cherries and sour cream. The almond topping offers a sweet complementary flavor and crunch. If using frozen berries, keep them in the freezer until you’re just about to put them in the batter.
Cook Time: 35 minutes (25 minutes downtime)Difficulty: Medium
1 & 3/4 c => All Purpose Flour
1/2 tsp => Baking Soda
1/2 tsp => Baking Powder
1/2 tsp => Table Salt
1/4 c => Plain or Vanilla Soy Yogurt
1 tbsp => Cornstarch
1 tbsp => Non-Hydrogenated Vegan Margarine, melted
1/2 c => Vegan Gourmet Sour Cream Alternative
1/4 c => Non-dairy Milk
3/4 c => Pitted Black Cherries, pulsed in a food chopper/processor
2 tbsp => Raw Sugar
1/4 c => Almonds, sliced
Preheat oven to 375* F and line a 12-cup muffin tin with paper liners. In a small bowl, whisk together flour, baking soda, baking powder, and salt. In a separate small bowl, mix together soy yogurt with corn starch using a fork or small whisk until well incorporated. Transfer yogurt mixture to a large mixing bowl and combine with sugar and melted margarine and non-dairy milk. Add half of dry ingredients and mix until combined, then repeat with remaining flour mixture. Stir only until larger clumps disappear – do not over mix. Stir in chopped cherries and divide evenly into muffin cups. Sprinkle with raw sugar and almonds and gently pat topping into batter. Bake for 23-27 minutes, or until a toothpick or knife inserted in the center comes out clean. Let cool in tins for 5 minutes before transferring to a wire rack to cool completely.