Cherry Streusel Muffins 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 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 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.