Cherry Streusel Muffins Recipes

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In medium bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set aside.
• Chop cherries; set aside. In large bowl, mix 1 1/3 cups flour, the granulated sugar, baking powder and salt. In small bowl, beat oil, reserved 1/4 cup cherry juice, almond extract, vanilla and eggs with fork until blended. Stir cherry juice mixture into flour mixture just until flour is moistened. Fold in cherries and almonds. Divide batter evenly among muffin cups. Sprinkle each with about 1 tablespoon topping.
• Bake 19 to 23 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm if desired.

Steps:

• Preheat oven to 400*F.
• Grease 6 jumbo muffin cups, or line with jumbo paper liners.
• STREUSEL: In a small bowl, stir together the flour, almonds, brown sugar, cinnamon, and salt.
• Cut the butter into 1/2" cubes and distribute evenly over the flour mixture; cut butter in until mixture is crumbly.
• Set aside.
• MUFFINS: In a large bowl, stir together the flour, sugar, baking powder, and salt.
• In another bowl, stir together the milk, melted butter, egg, vanilla, and almond extracts.
• Make a well in the center of the flour mixture; add the milk mixture and stir just until combined.
• Do not overmix.
• Divide a little less than 1/2 the batter amongst the prepared muffin cups, spreading to cover bottoms.
• Place 1 Tbsp. of pie filling in the center of each cup, being careful to avoid the sides of the cup.
• Set aside 1/2 cup of the streusel; sprinkle remainder over the pie filling.
• Cover with remaining batter, top each with another 1 Tbsp. of pie filling; sprinkle remaining streusel over tops.
• Bake for 25-30 minutes, or until tops are lightly browned and a toothpick inserted in a"batter" section comes out clean.
• Cool 10 minutes in pan on a wire rack before inverting; cool completely.
• Serve warm, or cool completely and store wrapped airtight in the refrigerator.
• Bring to room temperature before serving.

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.