Cherry Muffins With Streusel Topping Recipes

CHERRY-STREUSEL MUFFINS

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.

CHERRY PIE STREUSEL JUMBO MUFFINS

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.

CHERRY MUFFIN RECIPE WITH ALMOND STREUSEL

Steps:

• Preheat oven to 400°F. Line a muffin tin with papers, butter and flour the pan or coat with nonstick baking spray. Whichever method you prefer.
• In a small bowl, combine all the ingredients for the streusel except the melted butter. Pour in the butter and mix with a fork until you have coarse crumbs. Set aside.
• In a medium bowl, combine flour, baking powder and salt. Whisk to combine and set aside.
• Combine milk, eggs, sugars, vanilla and butter in separate bowl and whisk to incorporate.
• Pour wet ingredients over dry ingredients. Gently stir with a spatula until not quite fully mixed.
• Add cherries by folding in with a spatula, making sure to scrape the bottom of the bowl. Again, do not overmix. This will make your muffins tough.
• Fill muffin tins 2/3 full. Sprinkle each muffin with streusel topping.
• Bake for 18 - 20 minutes, or until a tester comes out with only a few moist crumbs on it.
• Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.
• Once muffins have cooled completely, combine powdered sugar and milk or half & half in a small bowl and drizzle over the tops.