Sour Cherry Muffins With Coconut Streusel

In 'Williams-Sonoma: Muffins'

• Ready In: 55 mins
• Yields: 12 muffins

Ingredients

• 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

• Muffins

• 2  cups all-purpose flour
• 1⁄2 cup sugar
• 4  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 cup unsalted butter, melted
• 2  large eggs, beaten
• 1  cup half-and-half or 1  cup milk
• 16  ounces  pitted sour red  pie cherries, drained and dried on paper towels (jarred or canned)

Directions

1. Preheat oven to 375°.
2. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
3. Streusel--stir together the brown sugar and flour in a small bowl.
4. Using a pastry cutter or your fingers, cut or rub in the butter until the mixture is crumbly.
5. Stir in the coconut; set aside.
6. To make the muffins--in a bowl, stir together the flour, sugar, baking powder, and salt.
7. In another bowl, whisk together the melted butter, eggs, and half-and-half.
8. Make a well in the center of the dry ingredients and add the egg mixture.
9. Beat until thick and creamy.
10. The batter will be slightly lumpy; do not over mix.
11. Spoon the batter into each muffin cup, filling it one-third full.
12. Drop in a few cherries, add batter just to cover, and then drop in a few more cherries.
13. Spoon on more batter until the cups are filled level with the rims.
14. Sprinkle each with 1 heaping tablespoon of coconut streusel.
15. Bake until golden, dry, and springy to the touch, 20-25 minutes.
16. Transfer the pan to a wire rack and let cool for 5 minutes.
17. Unmold the muffins; serve warm or at room temperature.