CHERRY MUFFINS WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
- For Muffins
- In a medium sized bowl whisk the eggs with the milk and vanilla extract.
- In a large mixing bowl, whisk the flour with the sugar, baking powder, salt, and ground cinnamon. Cut the butter into the flour mixture with a pastry blender or your fingertips. (The mixture should look like coarse crumbs.)
- Remove one cup of the mixture and set aside in a separate bowl to make the streusel topping.
- Gently fold cherries and lemon zest in the remaining muffin batter.
- Add the milk and egg mixture to the flour mixture. Stir just until combined.
- Fill each muffin cup about ¾ full with the batter, using two spoons or an ice cream scoop.
- Streusel Topping
- Melt the remaining 2 tablespoons butter and stir into the reserved one cup of flour mixture until it is crumbly and looks like coarse meal. Sprinkle about 1 tablespoon of the streusel on top of each muffin.
- Bake the muffins for about 20-25 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
- Yield: 12 muffins.
- * If using fresh cherries, dust them lightly with flour; this helps prevent the cherries from "bleeding" into the muffins. If using frozen cherries, add them frozen to the batter; this will help prevent them from "bleeding" our their juices.
CHERRY MUFFIN
A Cherry stuffed muffin with a sweet crumb topping. I found this on another site listed as adapted from Food & Wine Magazine.
Provided by Slight Edge Chef
Categories Quick Breads
Time 40m
Yield 18 Muffins, 18 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375. Line muffin tins with liners or spray with cooking spray.
- 2. Make the crumb topping: In medium bowl, combine all dry ingredients. Stir in butter then pinch mixture until it forms pea size chunks.
- 3. Make the muffins: In a small bowl whisk the flour, baking powder and salt. In a large bowl, combine the sugar, eggs and oil and beat with a hand mixer until well combined. Beat in the milk and vanilla. Add the flour mix and beat on low speed until the batter is smooth. Stir in the cherries.
- 4. Spoon the batter into muffin tins filling about 3/4 full. Sprinkle crumb topping on each muffin and bake for about 30 minutes until a toothpick inserted in center comes out with a few moist crumbs attached.
- 5. Let cool for 10 minutes before removing from pan.
FRESH CHERRY MUFFINS
This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!
Provided by MRSPARKERII
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 28 g, Cholesterol 16 mg, Fat 6.9 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 187.1 mg, Sugar 15.6 g
CHERRY-STREUSEL MUFFINS
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
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 COBBLER MUFFINS
All the best of cherry cobbler in a muffin. Any type of fruit pie filling can be substituted with just a little bit of processor pulsing.
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes
Time 37m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin pan with paper baking cups.
- Stir together the baking mix, white sugar, egg, and milk in a bowl just until combined. Stir in 1/2 of the cherry pie filling. Fill the lined muffin cups 2/3 full. Top each muffin with 3 cherries from the remaining cherry pie filling.
- Mix flour, brown sugar, melted butter, and cinnamon together in a small bowl with a fork until crumbly. Sprinkle evenly over unbaked muffins.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 37.6 g, Cholesterol 21.7 mg, Fat 5.7 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 287.2 mg, Sugar 9.7 g
CHERRY PIE STREUSEL JUMBO MUFFINS
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
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
CHERRY CHEESECAKE MUFFINS
Steps:
- Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350 degrees F.
- To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes.
- To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside.
- In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside.
- Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of cherry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter.
- With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan.
SOUR CHERRY MUFFINS WITH COCONUT STREUSEL
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
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
CHOCOLATE CHERRY STREUSEL MUFFIN TOPS
A favorite combo of flavors, these muffins resemble crumb cakes when made with streusel. The topping makes alot so you can use more for later or cut the topping in half. Update: I have made a few changes to make this even better!(Thanks Realtor!)
Provided by Sharon123
Categories Dessert
Time 30m
Yield 6-8 muffins, 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350*F.
- For the batter:.
- In a medium bowl, whisk together the flour, sugar, cherries, chips (if using), cocoa, baking powder and salt. Mix in the softened butter; the mixture will be crumbly.
- Add eggs and water and mix until evenly moistened. Use a generous 1/4 cup of batter to fill the cups of the muffin pan.
- For the topping:.
- In a medium bowl, whisk together all of the dry ingredients and the extract. Using a fork or your fingers, cut in the butter to form crumbs.
- Top the entire surface of each muffin with a generous amount of crumbs.
- Bake the muffin tops for 16-23 minutes, until a cake tester inserted in the center of one comes out clean.
- Cool the tops for 5 minutes in the pan, and then transfer them to a rack to cool completely.
- Dust with additional glazing or confectioners' sugar if desired. Enjoy!
Nutrition Facts : Calories 507.6, Fat 27.6, SaturatedFat 13.5, Cholesterol 112.9, Sodium 373.1, Carbohydrate 59.3, Fiber 3.4, Sugar 27.3, Protein 9.2
SOUR CHERRY MUFFINS WITH COCONUT STREUSEL
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
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
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