I made these today and they are so good!
The only thing I changed was that I folded the cherries in to the muffin
batter instead of doing what the recipe said, and I also added a teaspoon
of almond extract.
Sour Cherry Muffins With Coconut Streusel
For the 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
For the Muffins
. 2 cups
all-purpose flour
. 1/2 cup
granulated sugar
. 4 teaspoons
baking powder
. 1/2 teaspoon
salt
. 1/4 cup
unsalted butter,
melted
. 2 large
eggs,
beaten
. 1 cup
half-and-half
(half milk & half cream) or 1 cup
milk
. 1 (16 ounce) cans pitted sour red pie cherries
Directions:
Prep Time: 15 mins
Total Time: 40 mins
1. 1 Preheat the oven to 375 degrees. Grease 12 standard muffin cups with
butter. Drain the sour cherries and dry them on paper towels.
2. 2 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.
3. 3 Make the muffins by stirring together the flour, sugar, baking powder
and salt in another bowl.
4. 4 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.
5. 5 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.
6. 6 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.
Later.
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