Sour Cream & Cherry Muffins

Updated: 25 June 2012 | Author: Bulla Dairy Foods

Baked perfection

Method (Pre-heat oven 180c)

  1. In a large bowl combine the flour, baking powder, castor sugar, white choc chips and cinnamon mix well make a well in the centre.
  2. Fold in the sour cream and enough milk to make a soft dropping consistency. Finally fold through the cherries.
  3. Fill the greased muffin tins 2/3 full and bake 18 - 22 minutes until golden.
  4. Serve warm or cool with cherry jam and a dollop of Bulla cream.
Sour Cream & Cherry Muffins


  • 3 cups self raising flour
  • 1 tsp baking powder
  • ½ cup castor sugar
  • 100g white choc chips
  • 1 tsp cinnamon
  • 1 400g can dark cherries, drained
  • 200g Bulla Sour Cream
  • Approx 200mls milk to mix
  • Bulla Thick Cream to serve
  • Icing sugar to garnish

Makes: 12 large / 24 small
Cooking Time: 25 mins

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