Sour Cherry Muffins With Coconut Streusel

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READY IN: 55mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°.
  • Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
  • Streusel--stir together the brown sugar and flour in a small bowl.
  • Using a pastry cutter or your fingers, cut or rub in the butter until the mixture is crumbly.
  • Stir in the coconut; set aside.
  • To make the muffins--in a bowl, stir together the flour, sugar, baking powder, and salt.
  • In 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 over mix.
  • Spoon the batter into each muffin cup, filling it one-third full.
  • Drop in a few cherries, 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 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.
  • Unmold the muffins; serve warm or at room temperature.
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