Sour Cherry Muffins With Coconut Streusel
photo by lobquin
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
-
For the Coconut Streusel
- 1⁄3 cup firmly packed light brown sugar
- 1⁄3 cup all-purpose flour
- 1⁄4 cup cold unsalted butter, cut into small pieces
- 1⁄2 cup sweetened flaked coconut
-
For the Muffins
- 2 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup unsalted butter, melted
- 2 large eggs, beaten
- 1 cup half-and-half (half milk & half cream) or 1 cup milk
- 1 (16 ounce) can pitted sour red pie cherries
directions
- Preheat the oven to 375 degrees. Grease 12 standard muffin cups with butter. Drain the sour cherries and dry them on paper towels.
- Make the Coconut Streusel by stirring together the flour and brown sugar in a small bowl. Using a pastry blender or your fingers, cut in or rub in the butter until the mixture is crumbly. Stir in the coconut. Set aside.
- Make the muffins by stirring together the flour, sugar, baking powder and salt in another bowl.
- In still another bowl, whisk together the melted butter, eggs and half-and-half. Make a well in the center of the dry ingredients and add the egg mixture. Beat until thick and creamy. The batter will be slightly lumpy. Do not overmix.
- Spoon the batter into each muffin cup, filling 1/3 full. Drop in a few cherries and add batter just to cover and then drop in a few more cherries. Spoon on more batter until the cups are filled level with the rims. Sprinkle each with 1 heaping tablespoon of the Coconut Streusel.
- Bake until golden, dry, and springy to the touch, 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Turn out the muffins. Serve warm or at room temperature.
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Reviews
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I've been on a muffin kick lately, so I'm glad I found these. Made with canned sour cherries. Also added mace and vanilla to the batter. I didn't put the cherries in layers, I just mixed them into the batter. My 2 year old was 'helping', so it was necessary. They still came out great though! Thanks!
RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale