Sour cherry muffins recipe

Sour cherry muffins


Sour cherry muffins

After the exams

Today I have prepared a delicacy that is suitable for a pleasant afternoon and seasoned with thunder and summer downpour. As the sour cherry tree bends under the weight of the fruit, I flavored the simple chocolate muffin with sour cherries instead of chocolate. (You may also like my Apricot muffin recipe.)

I modified the doses a bit because my silicon baking mold is slightly smaller than the orginal baking mold. According to the recipe described below I have prepared 24 small muffins, this quantity makes 16 normal sized muffins.

Sour cherry muffins in the baking mold Serving sour cherry muffin
Ingredients for sour cherry muffins Baking molds in different size


Yield: 24 small muffins, 16 normal sized muffins


  • 4 eggs
  • 20 dkg sugar
  • 20 dkg flour
  • 1 package baking powder
  • 1 package vanilla sugar
  • 20 dkg butter
  • 7 tablespoon milk
  • 1 tablespoon bitter cocoa powder
  • sour cherries to taste


  1. Beat egg whites until stiff.
  2. Whip together the egg yolks and the sugar, then add the chopped butter.
  3. Add the flour, the baking powder, the vanilla sugar, the bitter cocoa powder and the milk. Mix to combine.
  4. Gently stir in the whipped egg whites.
  5. Preheat oven to 180°C.
  6. Pour the mass into the baking mold, put the pitted sour cherries onto the top, these are going to sink during baking.
  7. Bake 20 minutes, test the muffins with a toothpick.
  8. Cool the muffins down a bit and easily remove from the silicon baking mold. Cover them to prevent drying out.



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