Sour Cherry Muffins With Crumb Topping Recipe 355

Steps:

• FOR THE CRUMB TOPPING: In a small mixing bowl combine brown sugar and flour. With a pastry blender, cut in butter or margarine till mixture resembles coarse crumbs; set aside. FOR THE MUFFINS: Lightly grease six 3 1/2-inch or twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a large mixing bowl stir together flour, granulated sugar, baking powder, salt, and nutmeg. Make a well in the center. In a medium mixing bowl combine egg, milk, and oil. Add all at once to flour mixture; stir just till moistened. (The batter should be lumpy.) Stir in cherries. Spoon into prepared muffin cups, filling each two-thirds full. Sprinkle topping over muffins. Bake in a preheated 400 degrees F oven till golden brown, about 25 minutes for 3 1/2-inch muffins or 20 minutes for 2 1/2-inch muffins. Remove from pans; cool slightly on racks.

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.

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.

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.

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.

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.