View cart background image
Free Shipping Over $49
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Sour Cherry Muffins with Crumb Topping

Source: Cooking at a Glance - Breads & Muffins
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 2.5   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  35 Minutes
  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
Sour Cherry Muffins with Crumb Topping Recipe at
In a small mixing bowl combine brown sugar and flour. With a pastry blender, cut in butter or margarine till mixture resembles coarse crumbs; set aside.

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 flour, granulated sugar, baking powder, salt, and nutmeg. Make a well in the center. In a medium mixing bowl combine egg, milk, and oil. Add all at once to flour mixture; stir just till moistened. (The batter should be lumpy.) Stir in 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes six 3 1/2-inch or twelve 2 1/2-inch muffins
Calories: 188
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 27g
Sodium: 103mg
% Cal. from Fat: 34%
Cholesterol: 24mg
Protein: 3g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Kathy Reviewed: 08/05/2012
Not good!
My husband is a big fan of anything with cherries in it so I thought this would be perfect recipe to try. Wrong! Very bad texture and had an off taste - I'm thinking perhaps too much baking powder! I was very disappointed!
6 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.