Nothin' But Muffins #18: Sweet Cherry Crumb Muffins

A delicious and tender muffin filled with whole sweet cherries and topped with an amazing crumb topping. Perfect for breakfast!

- Recipe -

Crumb Topping:

● 1/3 cup sugar

● 1/3 cup brown sugar

● Pinch of salt

● 6 T. butter, melted

● 1 cup flour

Muffins:

● 2 cups flour

● 1 T. baking powder

● 1/2 t. salt

● 2/3 cup sugar

● 1 egg

● 1 cup non-fat sour cream

● 1/3 cup butter, melted

● 1 t. vanilla

● 24 pitted sweet cherries

Preheat oven to 375 ̊F. Line muffin pan with 12 paper liners. Use baking spray to spritz the tops of the muffin wells.

1. For crumb topping: In small bowl, mix sugars, salt, and butter to combine. Add flour and stir until mixture is dough-like. Set aside.

2. For muffin batter: In mixing bowl, mix together the flour, baking powder, salt and sugar. Add the egg, sour cream, butter and vanilla and mix until well combined.

3. Fill each muffin cup with 1-2 T. of batter, then place 2 cherries in each cup. Fill the cups with the rest of the batter, pressing the batter down over the cherries. Break apart the crumbs into peas-sized pieces and place on top of batter. (Make sure to use all of the crumbs!)

4. Bake for about 20 minutes, checking with a toothpick for doneness. Let the muffins sit in the pan for 5 minutes, then transfer them over to a cooling rack. Let them cool for 20-30 minutes before serving.

Download pdf recipe for: Sweet Cherry Crumb Muffins