Cherry Muffins with Coconut Streusel -

Cherry Muffins with Coconut Streusel

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.

Course Breakfast/Brunch

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 280kcal

Author Ann Otis

Ingredients

Cherry Muffins

2 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter melted
2 eggs
1 cup plain yogurt
16 oz jarred, canned, or frozen (thawed) sour cherries (about 2 cups of drained cherries)

Coconut Streusel

1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/4 cup butter cold
1/2 cup sweetened flaked coconut

US Customary - Metric

Instructions

Cherry Muffins

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.

Notes

Recipe adapted from The Williams-Sonoma Cookbook

Nutrition