Need some inspiration on what to do with all the beautiful ripe cherries sitting in your fridge, just waiting to be eaten?
If you love cherry pie, try this muffin version of the classic. A moist and delicious muffin base is loaded with plump cherries and topped with a decadent streusel topping, then beautifully piped with a lattice icing design.
For these muffins I used my favorite blueberry muffin recipe. After a few minor changes, including swapping out the blueberries for cherries, I had a winner!
Makes about 18-20 muffins
1 stick unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 cup non-fat Greek yogurt
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups ripe cherries, pitted and quartered
1 recipe Streusel topping (see below)
3/4 cup sugar
3/4 cup all-purpose flour
1 tablespoon water
1 1/2 teaspoons cinammon
1/4 cup butter, softened
Mix all ingredients until crumbly, or pulse in a food processor.
Preheat the oven to 350 degrees and prepare muffin tins.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. With the mixer on low speed, add the eggs, one at a time. Add the vanilla, Greek yogurt, and milk. In a seperate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, gradually add the flour mixture to the batter and beat until just mixed. Make sure to scrape the sides of the bowl to ensure that the batter is completely mixed. Remove the bowl from the mixer and gently fold in the cherries.
Scoop the batter into the prepared muffin tins, filling each about 2/3 of the way full. Top liberally with streusel topping. Bake for about 25 minutes, until the streusel is lightly browned and a toothpick comes out clean. Allow the muffins to cool completely before piping on icing.
I submitted these cuties to Kitchen Bootcamp!