Sour Cherry Muffins With Coconut Streusel

Recipe by Lorraine of AZ
READY IN: 40mins
YIELD: 12 muffins




  • 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.