Sour Cherry Muffins with Crumb Topping

Photo by Myra O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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