Sour Cherry Muffins With Coconut Streusel Recipes

FRESH CHERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl.
• Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter.
• Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top.
• Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

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 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.