Sour Cherry Muffins with Crumb Topping
- Active Time 15m
- Total Time 35m
Makes six 3 1/2-inch or twelve 2 1/2-inch muffins
Use the same fruit you’d put into a pie for these muffins: tart red cherries that hold up well in baking, such as Montmorency. Sweeter Bings can be used too, although they soften up much more. Chop the cherries coarsely to get some in every bite.
- For the Crumb Topping:
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or margarine
- For the Muffins:
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 beaten egg
- 3/4 cup milk
- 1/4 cup cooking oil
- 1 cup fresh, frozen or drained canned pitted tart red cherries, coarsely chopped
FOR THE CRUMB TOPPING:
In a small mixing bowl, combine the brown sugar and flour. With a pastry blender, cut in the butter or margarine till the mixture resembles coarse crumbs; set aside.
FOR THE MUFFINS:
Lightly grease six 3 1/2-inch or twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a large mixing bowl, stir together the flour, granulated sugar, baking powder, salt and nutmeg. Make a well in the center. In a medium mixing bowl, combine the egg, milk and oil. Add all at once to the flour mixture; stir until just moistened. (The batter should be lumpy.) Stir in the cherries. Spoon into prepared muffin cups, filling each two-thirds full. Sprinkle topping over muffins.
Bake in a preheated 400 degrees F oven till golden brown, about 25 minutes for 3 1/2-inch muffins or 20 minutes for 2 1/2-inch muffins. Remove from pans; cool slightly on racks.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
188 calories; 7g total fat; 24mg cholesterol; 103mg sodium; 27g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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