Cherry Streusel Muffins Recipes

CHERRY MUFFINS RECIPE

Steps:

• Preheat the oven to 400 degrees.
• Grease a 12 muffin and cupcake pan with cooking spray or add a teaspoon of cooking oil to each one. Alternately, you can line them with cupcake wrappers.
• First, you will create the streusel mixture. In a small bowl, microwave the butter for about ten seconds until it is very soft.
• Add the flour, sugar, and cinnamon, using a fork to combine them until the mixture is dry and crumbly and all the butter is incorporated. Set the streusel topping aside.
• In a large bowl, mix together the flour, baking powder, salt, and baking soda. Add the cherries and toss them with the dry ingredients to coat.
• Add the sugar and stir to combine. In a smaller bowl, beat the egg and then add in the yogurt, vegetable oil, and milk. Stir in the vanilla.
• Using a spatula, stir the wet ingredients into the flour mixture. Stir just until the dry ingredients are moistened. Do not over mix the muffin batter or your muffins will be tough.
• Spoon the batter evenly among the prepared muffin cups. Top each muffin with a small spoonful of the streusel topping, evenly distributing it. Bake the muffins for about 18 to 20 minutes or until the center of the muffins spring up when lightly touched.
• Remove the muffins from the oven and let them cool for about 5 minutes before removing them from the pan. These muffins are best served when slightly warm, but they are not bad when cool either.

CHERRY MUFFIN

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.

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.

FRESH CHERRY MUFFINS

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.

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.

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.