I got up this morning wanting muffins. I like muffins, they are not too sweet and can be enjoyed anytime of the day. They are easy to make and you can put almost anything in them. I went to a bakery once and bought some chocolate chip pistachio muffins and really liked them. I wanted to try to come up with a recipe so I could make them at home. Tried several recipes online, but those were dry and they just weren’t what I was looking for. Once I got the muffin right, I decided that I wanted just a little fruit to compliment the chocolate, it was a toss between raspberry and cherry. Since I had some frozen cherries in my freezer at the time, cherry won. This is the result. Hope you like them as much as I do.
2 1/4 cup flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 tablespoon butter at room temperature
3/4 cup sugar
2 large eggs
2 tsp. vanilla
1/2 cup sour cream
1 cup cherries, roughly chopped (I use frozen, but thawed and drained well)
1 cup chocolate chips
1 cup pistachios or nut of your choice
Preheat oven to 375 degrees. Line a muffin tine with papers and lightly spray with cooking spray. In a medium bowl whisk together the flour, baking powder, soda and salt. In a large bowl, beat the butter and sugar until light and fluffy. Scrape the bowl to make sure all the butter and sugar are mixed well. Add eggs, one at a time, beating well after each one. Add the vanilla and sour cream, mix until incorporated. Add the dry ingredients and mix on low until the batter is smooth. The batter will be thick. Fold in the cherries, nuts and chocolate chips. Scoop the batter into the muffin cups – about 1/4 cup each. Sprinkle with sanding sugar or any coarse white sugar. Bake the muffins for 18-20 minutes, until toothpick comes out clean. Remove from oven and cool in pan for about 5 minutes, then remove from pan and let cool on a rack. Makes 12 muffins.