White Choc Cherry Muffins

White Choc Cherry Muffins

Slight variation on the muffin theme here, these are decadant little cakey muffins and well worth making for your next special morning tea!

2 eggs
⅓ cup vegetable oil – canola or sunflower
1 cup sour cream
½ cup caster sugar
2 teaspoons vanilla extract
2 cups self raising flour
1 teaspoon baking powder
Pinch of nutmeg
2 tablespoons Amaretto (optional)
50 grams white chocolate chunks (or more if you want – use a variety of chocolates!)
150 grams fresh cherries, frozen cherries or even canned cherries
Flaked almonds – just to top off the muffins as they bake

Pre-heat the oven to 200°C

Before you start constructing your muffins, sprinkle the Amaretto with a pinch of nutmeg over the cherries and let them soak a little to absorb the flavour.
Whisk together the eggs, vanilla, sugar, sour cream and oil until well combined.
Fold through the flour with the baking powder using a spatula.
Fold through the white chocolate chunks and the cherries, letting the juice from the cherries slightly marble the mixture.

Spoon into muffin trays topping off with a generous sprinkle of flaked almonds.
Bake in a hot oven for 25 minutes.

Cool on a wire rack and drizzle with a little extra melted white chocolate once they are completely cooled.