Flour's Cherry Oat Muffins

I found this recipe in my Flour 2 cookbook, and we really liked these.  They are super oatey, which I love, and the cherries add a nice juiciness.  I ate tons of these, and since each one was 194 calories (I made 27 muffins), my calories didn't go so well while these were around.  They are worth it though.  I made them with all purpose flour, but the recipe called for whole wheat flour, which would make these even healthier.  We all gave the muffins a 9, and here's what to do:

Muffins

3 1/2 c rolled oats

1 1/4 c sour cream

1 c whole milk

1 stick unsalted butter, melted and cooled

2 large eggs

2/3 c sugar

3/4 c packed brown sugar

1 1/2 c frozen sweet cherries, pitted and chopped if desired (I didn't chop mine, they came out great anyway)

1 1/4 c flour

2 t baking powder

1/2 t baking soda

1/2 t salt

Topping

1/4 c rolled oats

3 T packed brown sugar

dash of cinnamon

Stir together the oats, sour cream, milk, eggs, and butter until combined.  Add in the sugars, and cherries and continue to stir until combined.  In a separate bowl, whisk together the flour, baking powder, baking soda and salt and stir until well mixed.  Fold the dry ingredients into the wet ingredients and place, covered, in the fridge for at least 8 hours or overnight.

Preheat the oven to 350, line 24 (more or less) muffin cups, and fill the cups about 2/3 full.  

Mix together the oats, brown sugar and cinnamon for the topping.

Sprinkle the topping over each muffin, and cook for about 30 minutes, checking a little before but plan on longer.  Let cool for a few minutes, then serve.