Sour Cherry Muffins With Coconut Streusel Recipe

Name: Sour Cherry Muffins With Coconut Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut Streusel; 1/3 cup firmly packed light brown sugar; 1/3 cup all-purpose flour; 1/4 cup cold unsalted butter, cut into small pieces; 1/2 cup sweetened flaked coconut; Muffins; 2 cups all-purpose flour; 1/2 cup sugar; 4 teaspoons baking powder; 1/2 teaspoon salt; 1/4 cup unsalted butter, melted; 2 large eggs, beaten; 1 cup half-and-half or 1 cup milk; 16 ounces pitted sour red pie cherries, drained and dried on paper towels (jarred or canned)

Servings: persons

Coconut Streusel
1/3 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/4 cup cold unsalted butter, cut into small pieces
1/2 cup sweetened flaked coconut
Muffins
2 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, melted
2 large eggs, beaten
1 cup half-and-half or 1 cup milk
16 ounces pitted sour red pie cherries, drained and dried on paper towels (jarred or canned)

1
Preheat oven to 375u00b0.
2
Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
3
Streusel--stir together the brown sugar and flour in a small bowl.
4
Using a pastry cutter or your fingers, cut or rub in the butter until the mixture is crumbly.
5
Stir in the coconut; set aside.
6
To make the muffins--in a bowl, stir together the flour, sugar, baking powder, and salt.
7
In another bowl, whisk together the melted butter, eggs, and half-and-half.
8
Make a well in the center of the dry ingredients and add the egg mixture.
9
Beat until thick and creamy.
10
The batter will be slightly lumpy; do not over mix.
11
Spoon the batter into each muffin cup, filling it one-third full.
12
Drop in a few cherries, add batter just to cover, and then drop in a few more cherries.
13
Spoon on more batter until the cups are filled level with the rims.
14
Sprinkle each with 1 heaping tablespoon of coconut streusel.
15
Bake until golden, dry, and springy to the touch, 20-25 minutes.
16
Transfer the pan to a wire rack and let cool for 5 minutes.
17
Unmold the muffins; serve warm or at room temperature.

738

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Coconut Streusel, 1/3 cup firmly packed light brown sugar, 1/3 cup all-purpose flour, 1/4 cup cold unsalted butter, cut into small pieces, and more.

Yes, Sour Cherry Muffins With Coconut Streusel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sour Cherry Muffins With Coconut Streusel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions