Sour Cherry Muffins with Coconut Streusel
Published: Friday, March 21, 2025
Streusel:
1/3 c. packed light brown sugar
1/3 c. all-purpose flour
¼ c. cold butter, cut into small cubes
½ c. sweetened flaked coconut
Muffins:
2 c. all-purpose flour
½ c. granulated sugar
4 tsp. baking powder
½ tsp. salt
¼ c. unsalted butter, melted
2 large room temperature eggs, beaten with a fork
1 c. whole milk, room temperature
16 oz. jarred or canned pitted sour cherries (or cherries packaged in light syrup), drained and dried on paper towels
Make the streusel in a small bowl, whisking together the brown sugar and flour. Add the butter and cut it in with a fork or your fingers until you have a crumbly mixture. Stir in the coconut. Refrigerate streusel while mixing the muffins.
Heat oven to 375°. Spray a 12-cup muffin tin with cooking spray. In a medium bowl, whisk together the flour, sugar, baking powder and salt. In another medium bowl, whisk the butter, eggs and milk. Pour mixture into the dry ingredients and mix with a spoon or rubber spatula until just combined.
Fill each muffin cavity about 1/3 full with batter and then place 3 cherries on top of the batter. Spoon another 1/3 of the batter over the cherries and then top with the rest of the cherries, dividing them evenly among the muffins. Top with the rest of the batter. Top each with a heaping tablespoon of the streusel.
Bake on the center rack for 20-23 minutes, until golden and a toothpick comes out clean. Cool on a rack in the pan for 5 minutes then remove muffins from the pan and cool completely. —12 muffins.
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