Sour Cherry Muffins With Coconut Streusel Recipes

SOUR CHERRY MUFFINS WITH COCONUT STREUSEL

Steps:

• 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.

SOUR CHERRY CITRUS MUFFINS

Steps:

• In large bowl, combine sugar, oats, whole wheat and all-purpose flours, baking powder, cinnamon and lemon rind. Beat together milk, oil and egg; pour over dry ingredients and mix just until moistened but not over-mixed. Gently fold in cherries.
• Spoon into large lined muffin cups, filling three-quarters full. Bake in 400 F (200 C) oven for 20-25 minutes or until tops are firm to the touch.

SOUR CHERRY MUFFINS WITH COCONUT STREUSEL

Steps:

• 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.

SOUR CHERRY MUFFINS WITH ALMOND CRUMBLE

Steps:

• Preheat oven to 375 degrees F.
• Grease a 12 cup muffin pan.
• Topping: In a small bowl, combine brown sugar, butter, flour, and cinnamon until blended and crumbly. Stir in almonds. Refrigerate until ready to use.
• Muffins: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• In a medium bowl, whisk together sugar, eggs, sour cream, oil, and almond extract until well blended.
• Add the egg mixture to the flour mixture and stir until just blended, Gently fold in cherries.
• Divide batter equally among prepared muffin cups. Sprinkle with topping.
• Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.