So…I have lots of tart cherries left from my picking excursion this weekend. Don’t worry…I’m gonna make a pie, but that still leaves us with plenty. I spent more than an hour yesterday pitting several pounds of cherries.
Since we killed the scones I made for our cherry jam so quickly, I decided to make another cherry breakfast treat. My fallback plan for breakfast is always muffins. I found a very easy recipe from a Michigan bakery that I modified for my purposes. And, if I may say…they are delicious.
Tart Cherry Muffins
Makes 16 muffins
2 cups all-purpose flour
1/2 cup sugar
1 Tbsp baking powder
1/4 tsp salt
2/3 Tbsp cinnamon
1 egg, beaten
1/4 cup oil
1 1/4 cup milk
1 1/3 cup cherries, stemmed, pitted, and chopped
Crumb Topping:
1/4 cup butter, softened
1/2 Tbsp cinnamon
1/3 cup brown sugar
1/2 cup flour
Preheat oven to 350 degrees F. Line muffin tins with paper cups.
I mixed dry ingredients together first.
Then, I added the wet ingredients and mixed well.
I added the cherries last.
I poured them into the lined muffins tins and topped them with the crumb topping.
To make the crumb topping, cut the butter into the other ingredients until the mixture resembles small pebbles.
Bake for about 20 minutes, or until your tester comes out clean.
