Dried fruit muffins

8 servings
20 min
20 min


Number of serving: 8
2 cups all-purpose flour

1teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/2 cup butter, softened

1cup sugar


8 oz dairy sour cream

1/2 teaspoon vanilla

1/4 cup dried cherries

1/4 cup snipped dried apricots

1/4 cup raisins

1/2 cup chopped walnuts, toasted

extra sugar


  • Preheat oven to 400F. Line twelve 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, salt, cinnamon, and baking soda; set aside.
  • In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add the 1 cup sugar; beat until well combined.
  • Beat in eggs, sour cream, and vanilla. Stir in flour mixture until just moistened . Stir in dried fruit and nuts.
  • Spoon batter into prepared muffin cups, filling each almost full. Sprinkle with additional sugar.
  • Bake about 20 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean.
  • Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.




I actually used a large 6 muffin tin and baked at 350 for 30 minutes, they were awesome.

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