Cherry Muffins with Streusel Topping

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Cherry Muffins with Streusel Topping

These fluffy muffins are packed with fresh juicy cherries. So great for breakfast, brunch, or snacks.

Course Breakfast, Brunch

Cuisine American

Prep Time 15

Cook Time 20

Total Time 30

Servings muffins

Calories 325kcal

Author Marlynn Schotland

Equipment

1 12-cup Muffin Pan

Ingredients

Optional Streusel Topping

1¼ cup all-purpose flour
¾ cup light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
6 Tablespoons unsalted butter, melted and slightly cooled

Muffin Batter

1¾ cup all-purpose flour
½ cup granulated sugar
½ teaspoon kosher salt
½ cup milk
⅓ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1½ cups pitted and quartered (or halved) fresh cherries

Instructions

Preheat oven to 400°F. Line a muffin tin with cupcake liners and set aside.

Make the Streusel (optional)

In a large bowl using a whisk or a fork, mix together 1¼ cup flour, brown sugar, cinnamon, and salt. Set aside.

Make the muffin batter

In a separate large bowl, whisk together 1¾ cup flour, granulated sugar, baking powder, and salt.
In another separate large bowl, whisk together the vegetable oil, milk, egg, and vanilla.
Gradually mix in the dry ingredients with the wet ingredients, just until incorporated.
Then using a spatula, gently fold in the fresh cherries.
Using a cookie scoop, scoop batter into each prepared muffin cup, about ¾ of the way full. Then, if using streusel, top each with the prepared streusel topping.
Bake at 400°F for 17-20 minutes, just until a toothpick inserted into the center of a cupcake comes out clean.
After baking, allow to rest in the pan for 5 minutes before transferring to a wire rack to continue cooling down.

Notes

Makes 11-12 muffins, depending on your muffin cup size and how you fill each cup.

You can make these muffins without the streusel. If you decide to enjoy these without the streusel, I do suggest topping each muffin instead with sanding sugar.

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