Cherry Pie Streusel Jumbo Muffins

Name: Cherry Pie Streusel Jumbo Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 jumbo muffins
Ingredients: 1/3 cup flour; 3 tablespoons ground almonds; 2 tablespoons packed light brown sugar; 1/8 teaspoon cinnamon; 1 dash salt; 2 tablespoons butter, chilled; 1 3/4 cups flour; 1/3 cup granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup milk, at room temperature; 1/3 cup butter, melted and cooled (5 1/3 Tbsp.); 1 large egg, lightly beaten,at room temperature; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 3/4 cup cherry pie filling

Submitted by JamesDeansGirl

"Wonderful for Valentine's Day or a special brunch. Serve warm, dusted with powdered sugar and a scoop of vanilla ice cream--yummy!"

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Ready In:: 50mins
Ingredients:: 16
Yields:: 6 jumbo muffins

ingredients

STREUSEL
¹⁄₃ cup flour
3 tablespoons ground almonds
2 tablespoons packed light brown sugar
¹⁄₈ teaspoon cinnamon
1 dash salt
2 tablespoons butter, chilled
MUFFINS
1 ³⁄₄ cups flour
¹⁄₃ cup granulated sugar
2 teaspoons baking powder
¹⁄₄ teaspoon salt
³⁄₄ cup milk, at room temperature
¹⁄₃ cup butter, melted and cooled (5 1/3 Tbsp.)
1 large egg, lightly beaten,at room temperature
1 teaspoon vanilla extract
¹⁄₄ teaspoon almond extract
³⁄₄ cup cherry pie filling

directions

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.

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Reviews

This was an adequate recipe for muffins. I'm not sure that the final outcome is quite worth all of the steps. I spent at least half an hour on just prep. I'll might use the struesel topping on a different muffin.

Kris.scott