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Sour Cherry Muffins With Coconut Streusel

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“In 'Williams-Sonoma: Muffins'”
READY IN:
55mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°.
  2. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
  3. Streusel--stir together the brown sugar and flour in a small bowl.
  4. Using a pastry cutter or your fingers, cut or rub in the butter until the mixture is crumbly.
  5. Stir in the coconut; set aside.
  6. To make the muffins--in a bowl, stir together the flour, sugar, baking powder, and salt.
  7. In another bowl, whisk together the melted butter, eggs, and half-and-half.
  8. Make a well in the center of the dry ingredients and add the egg mixture.
  9. Beat until thick and creamy.
  10. The batter will be slightly lumpy; do not over mix.
  11. Spoon the batter into each muffin cup, filling it one-third full.
  12. Drop in a few cherries, add batter just to cover, and then drop in a few more cherries.
  13. Spoon on more batter until the cups are filled level with the rims.
  14. Sprinkle each with 1 heaping tablespoon of coconut streusel.
  15. Bake until golden, dry, and springy to the touch, 20-25 minutes.
  16. Transfer the pan to a wire rack and let cool for 5 minutes.
  17. Unmold the muffins; serve warm or at room temperature.

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