Sour Cherry Muffins With Coconut Streusel

Ingredients

For the 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

For the Muffins

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 2 large eggs, beaten
• 1 cup half-and-half (half milk & half cream) or milk
• 1 (16 ounce) can pitted sour red pie cherries

Directions

1. 1

   Preheat the oven to 375 degrees. Grease 12 standard muffin cups with butter. Drain the sour cherries and dry them on paper towels.

2. 2

   Make the Coconut Streusel by stirring together the flour and brown sugar in a small bowl. Using a pastry blender or your fingers, cut in or rub in the butter until the mixture is crumbly. Stir in the coconut. Set aside.

3. 3

   Make the muffins by stirring together the flour, sugar, baking powder and salt in another bowl.

4. 4

   In still another bowl, whisk together the melted butter, eggs and half-and-half. Make a well in the center of the dry ingredients and add the egg mixture. Beat until thick and creamy. The batter will be slightly lumpy. Do not overmix.

5. 5

   Spoon the batter into each muffin cup, filling 1/3 full. Drop in a few cherries and add batter just to cover and then drop in a few more cherries. Spoon on more batter until the cups are filled level with the rims. Sprinkle each with 1 heaping tablespoon of the Coconut Streusel.

6. 6

   Bake until golden, dry, and springy to the touch, 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Turn out the muffins. Serve warm or at room temperature.