Cherry Muffin
"A Cherry stuffed muffin with a sweet crumb topping. I found this on another site listed as adapted from Food & Wine Magazine."
photo by Chaletha G.
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
18 Muffins
- Serves:
- 18
ingredients
-
Crumb Topping
- 1 cup flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 6 tablespoons butter, melted
-
Muffins
- 1 3⁄4 cups flour
- 2 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1⁄2 cup canola oil
- 3⁄4 cup whole milk
- 1 teaspoon vanilla
- 1 1⁄2 cups pitted sweet cherries
directions
- 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.
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Reviews
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The recipe is great. I was looking for something to do with fresh cherries that I was given by a friend. I used coconut iol instead of the canola oil and thanks to another review's tweak I only used half of the baking powder in the crumb topping. Im glad I did because, you could taste the powder in the topping and full teaspoon would have been too much. I will use this recipe again and use blueberries and or strawberries. The aroma in the house when they were baking was amazing. The muffins are really good! -
Love how juicy the cherries kept in muffin even after two days. Struesel topping is very nice.Smells drove me crazy while baking. I was looking for a no nuts recipe and to use my cherries and this will be a definite repeater as stores here in northern WI sell cherries in huge sealed bags. Used more than two cherries per muffin, baked for less than 30 minutes. Thanks for recipe. Too bad site does not let user eliminate nuts from search. -
I would like to say I have managed to make good cherry muffins and I appreciate it. I would also say though that with this recipe however it isn't perfect. I would recommend that you do not use baking powder in the crumb topping. This threw me off causing it to to rise too much and having a taste of too much baking powder. I baked some today making adjustments by first not adding baking powder to the crumb topping. I also doubled the ingredients on the muffins but not with the crumb topping as I noticed I would have extra if I doubled the crumb topping. It was guide but I had to figure this out a little bit but I hope this helps anyone who may have ran into the same problem. So with that said I give 4 out of 5 stars. -
A moist delicious muffin. I wouldn't change a thing.
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Wow, this is my new "go to" recipe for cherry muffins!! I picked sweet Oregon cherries last week, and needed to find a good recipe, besides pie. I gotta say, this one hit the spot. The sugar crumble slightly caramelized, leaving it a little bit chewy and amazingly delicious!! Thank you for posting it.
Tweaks
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Liked the basic recipe. I use coconut oil instead of canola oil. I also didn't have milk so used 1/2 cup of half &half plus 1/4 cup water. I added walnuts one time and liked that. I've also used blueberries instead of cherries...yum! If you like lemon and blueberries try adding a bit of lemon zest. Or instead of the crumb topping make a glaze with frozen lemonade, sugar and vanilla. Then spoon it over the muffins when they come out of the oven. Very tasty!!
