Cherry Muffins with Graham Crumb Streusel
Beautifully light vanilla and almond flavored muffins with ripe cherries at the center and a topping of crispy, buttery graham cracker crumb streusel. Delicious, impressive, and probably much easier than you think to prepare.
Servings: 0
Ingredients
Muffins:
- 2 cups flour
- 2 teaspoons baking powder
- 1 cup sugar
- 2 large eggs
- 1/3 cup oil
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract optional
- 24 fresh pitted cherries cut in half if desired
Graham crumb streusel:
- 1/3 cup graham cracker crumbs
- 1/3 cup flour
- 3 tablespoons brown sugar
- 1/4 cup butter
Instructions
- Muffin batter: Grease a 12 muffin pan very well, including the top of the pan in case the batter blooms over the edges. Preheat the oven to 350 degrees F.
- Sift together the flour and baking powder.
- Whisk together the sugar, oil, eggs and extracts. Stir in the milk.
- Add the dry ingredients all at once and stir only until the flour is incorporated. Do not over-mix or your muffins risk becoming too dense. Some small lumps in the batter are perfectly fine.
- Fill the muffin pans half full with batter. Lay 2 cherries on top of the batter and spoon the remaining batter over the cherries.
- Graham Crumb Streusel: Rub all of the ingredients together with your hands until the butter is fully incorporated into the dry ingredients and the mixture holds together when pressed together in fistfuls.
- Press the streusel together in small handfuls and break off small pieces about the size of the top of your little finger. Sprinkle them over the muffin batter in the pans.
- Bake for 25-30 minutes or until the centers of the muffins spring back to the touch and a wooden toothpick inserted into the center turns out clean.
- Cool on a wire rack for about 15 minutes before attempting to remove them from the pan.