Cherry Muffins with Crumb Topping

By melanieroe

Active Time: 15 Minutes
Total Time: 35 Minutes
Yield: Makes six 3 1/2-inch or twelve 2 1/2-inch muffins

Nutrition Facts per Serving
Yield: 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

Ingredients

• For the Crumb Topping:
• 1/4 1/4 1/4 cup packed brown sugar
• 2 2 2 tablespoons all-purpose flour
• 2 2 2 tablespoons butter or margarine
• For the Muffins:
• 1 3/4 1 3/4 3/4 cups all-purpose flour
• 1/3 1/3 1/3 cup granulated sugar
• 2 2 2 teaspoons baking powder
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon ground nutmeg
• 1 1 1 beaten egg
• 3/4 3/4 3/4 cup milk
• 1/4 1/4 1/4 cup cooking oil
• 1 1 1 cup fresh, frozen, or drained canned pitted tart red cherries, coarsely chopped

Details

Adapted from cooking.com

Preparation

Step 1

FOR THE CRUMB TOPPING:
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.



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 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.