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Category: Muffins
Prep Time: Cook Time: Total Time:
Crumb Topping
1/4 cup all-purpose flour
1/4 cup sugar
1/8 teaspoon cinnamon
2 tablespoons cold unsalted butter, cubed
Muffins
4 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/2 teaspoon almond extract
1/2 cup all-purpose flour
1/2 cup white whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg, at room temperature
1/2 cup sour cream, at room temperature
1 cup fresh cherries, pitted and quartered
10 cherries, pitted and left whole
Preheat oven to 350 F. Line a muffin tin with paper liners.
To make the crumb topping: Whisk the flour, sugar and cinnamon together in a small bowl. Using your fingers or a pastry blender, cut in the butter until the pieces are about the size of small peas. Refrigerate the topping while you make the muffin batter.
To make the muffins: Whisk the all-purpose flour, whole wheat flour, baking powder, baking soda and salt in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and almond extract on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then beat in the egg. With the mixer on low speed, add 1/3 of the flour mixture, then half of the sour cream. Continue alternating flour and sour cream, ending with the flour mixture, and beating until the ingredients are just combined. Use a rubber spatula to gently fold in the quartered cherries.
Divide the batter evenly among the muffin liners. Top each muffin with about 1 tablespoon of the crumb topping and 1 whole cherry.
Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the muffins cool in the pan for about 5-10 minutes before transferring them to the rack to cool completely.
Makes 10 muffins
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CHERRY CRUMB MUFFINS
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Category: Muffins
Prep Time: Cook Time: Total Time:
Crumb Topping
1/4 cup all-purpose flour
1/4 cup sugar
1/8 teaspoon cinnamon
2 tablespoons cold unsalted butter, cubed
Muffins
4 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/2 teaspoon almond extract
1/2 cup all-purpose flour
1/2 cup white whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg, at room temperature
1/2 cup sour cream, at room temperature
1 cup fresh cherries, pitted and quartered
10 cherries, pitted and left whole
Preheat oven to 350 F. Line a muffin tin with paper liners.
To make the crumb topping: Whisk the flour, sugar and cinnamon together in a small bowl. Using your fingers or a pastry blender, cut in the butter until the pieces are about the size of small peas. Refrigerate the topping while you make the muffin batter.
To make the muffins: Whisk the all-purpose flour, whole wheat flour, baking powder, baking soda and salt in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and almond extract on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then beat in the egg. With the mixer on low speed, add 1/3 of the flour mixture, then half of the sour cream. Continue alternating flour and sour cream, ending with the flour mixture, and beating until the ingredients are just combined. Use a rubber spatula to gently fold in the quartered cherries.
Divide the batter evenly among the muffin liners. Top each muffin with about 1 tablespoon of the crumb topping and 1 whole cherry.
Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the muffins cool in the pan for about 5-10 minutes before transferring them to the rack to cool completely.
Makes 10 muffins
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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