These cherry muffins with coconut streusel are one of my very favorite muffins. With a sturdy vanilla-flavored crumb, bright juicy bursts of cherry, and a sweet coconut topping, they're a perfect brunch treat or breakfast on the go.
Preheat the oven to 375 F. Butter a standard 12 cup muffin tin, or spray with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
In a separate medium bowl, whisk together the melted butter, eggs and yogurt.
Add the wet ingredients to the flour mixture and stir until just combined. The batter will be very thick.
Distribute 1/3 of the batter evenly into the 12 muffin cups. Distribute half the cherries between the muffin cups and cover with another 1/3 of the batter. Distribute the rest of the cherries over the batter, and cover with the remaining batter.
Coconut Streusel
In a small bowl, stir together the brown sugar and flour. Cut in the butter until coarse crumbles form. Stir in the coconut. Sprinkle the streusel evenly over the muffins.
Bake in the preheated oven for 20-25 minutes until the muffins spring back when pressed or a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes and unmold.