Sour Cherry Muffins With Coconut Streusel

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1/3 cup firmly packed light brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup cold unsalted butter, cut into small pieces
• 1/2 cup sweetened flaked coconut
• 2 cups all-purpose flour
• 1/2 cup sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 2 large eggs, beaten
• 1 cup half-and-half or 1 cup milk
• 16 ounces pitted sour red pie cherries, drained and dried on paper towels (jarred or canned)

Recipe

• 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.