Sourcherrymuffinswithcoconutstreusel Recipes

SOUR CHERRY MUFFINS WITH COCONUT STREUSEL

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.

SOUR CHERRY CRUMBLE MUFFINS

Steps:

• Pre heat the oven to 400 F (200 C) and line or grease a muffin tin. (for 12 regular, 6 jumbo muffins)

CHERRY COCONUT SCUFFINS

Steps:

• Special equipment: two 24-cup mini muffin tins or four 12-cup mini muffin tins; mini muffin liners and a small cookie scoop
• Preheat the oven to 350 degrees F. Prepare two 24-cup mini muffin tins with muffin liners.
• In a medium bowl, combine the flour, baking powder, baking soda and fine salt. Set aside. In a bowl of a stand mixer fitted with the paddle attachment, add the coconut sugar and oil. Beat on high until well combined, about 4 minutes. Add the eggs one at a time, beating after each addition. Add the yogurt and almond extract and beat on medium-low to incorporate. With the mixer on the lowest speed, add the dry ingredients, and mix just until the batter comes together. Fold in the cherries and 1/2 cup of the coconut.
• Using a small scoop, fill the prepare muffin tins about three-quarters of the way full. Sprinkle the remaining coconut over the muffins. Bake until a toothpick comes out clean and the coconut is toasted on top, 10 to 15 minutes. Place on a wire rack to cool for 10 minutes before serving.

BAKERY-STYLE STREUSEL MUFFINS

Steps:

• Heat oven to 425°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
• Mix sugar and flour in small bowl. Cut in shortening, using pastry blender or fork, until mixture looks like fine crumbs; set aside.
• Drain blueberries; rinse and set aside. Stir muffin mix, water, oil and egg in medium bowl just until blended. Gently stir blueberries into batter. Divide batter evenly among muffin cups. Sprinkle 1 1/2 teaspoons crumb mixture over batter in each cup.
• Bake 20 to 25 minutes or until muffins are golden brown around edges.

SOUR CHERRY MUFFINS WITH COCONUT STREUSEL

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.