Cherry Streusel Muffins Food

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SOUR CHERRY MUFFINS WITH COCONUT STREUSEL



Sour Cherry Muffins With Coconut Streusel image

I just love the tang of sour cherries in bakery! They come available in jars or cans and are packed in water. They are often labeled "pie cherries" but do not substitute cherry pie filling. This recipe is from Williams-Sonoma.

Provided by Lorraine of AZ

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 12

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
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) can pitted sour red pie cherries

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.

Nutrition Facts : Calories 283.8, Fat 12.5, SaturatedFat 7.8, Cholesterol 63, Sodium 254.6, Carbohydrate 39.4, Fiber 1.2, Sugar 18.9, Protein 4.6

CHERRY-STREUSEL MUFFINS



Cherry-Streusel Muffins image

Almond streusel topping provides a traditional addition to a tasty cherry-flavored muffin that's ready in 45 minutes. Perfect if you love German cuisine.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 15

3 tablespoons packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons finely chopped sliced almonds
1/4 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
1 jar (10 oz) maraschino cherries, drained, 1/4 cup juice reserved
1 1/3 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon almond extract
1/2 teaspoon vanilla
2 eggs
3 tablespoons sliced almonds

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.

Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 180 mg, Sugar 21 g, TransFat 0 g

CHERRY PIE STREUSEL JUMBO MUFFINS



Cherry Pie Streusel Jumbo Muffins image

Wonderful for Valentine's Day or a special brunch. Serve warm, dusted with powdered sugar and a scoop of vanilla ice cream--yummy!

Provided by JamesDeansGirl

Categories     Quick Breads

Time 50m

Yield 6 jumbo muffins

Number Of Ingredients 16

1/3 cup flour
3 tablespoons ground almonds
2 tablespoons packed light brown sugar
1/8 teaspoon cinnamon
1 dash salt
2 tablespoons butter, chilled
1 3/4 cups flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk, at room temperature
1/3 cup butter, melted and cooled (5 1/3 Tbsp.)
1 large egg, lightly beaten,at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup cherry pie filling

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.

Nutrition Facts : Calories 427.1, Fat 17.9, SaturatedFat 10, Cholesterol 76.8, Sodium 378.1, Carbohydrate 59.2, Fiber 1.7, Sugar 16, Protein 7.4

SOUR CHERRY MUFFINS WITH COCONUT STREUSEL



Sour Cherry Muffins With Coconut Streusel image

Make and share this Sour Cherry Muffins With Coconut Streusel recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 12

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
2 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, melted
2 large eggs, beaten
1 cup half-and-half or 1 cup milk
16 ounces pitted sour red pie cherries, drained and dried on paper towels (jarred or canned)

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.

Nutrition Facts : Calories 283.7, Fat 12.4, SaturatedFat 7.8, Cholesterol 58.8, Sodium 254.1, Carbohydrate 39.4, Fiber 1.2, Sugar 18.9, Protein 4.7

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