Cherry Streusel Muffin

Yummy breakfast goodness!

If you’re wondering if these taste as amazing as they look, the answer is absolutely yes!  This was absolutely love at first bite.  This slightly sweet and tart breakfast pastry can be served warm or at room temperature.  Either way, you’ll be in heaven : )

For anyone who attempted this recipe before Sunday, July 17th I’m sorry!!!  I left out a key step in the recipe.  After your batter is completely mixed fold in the sour cherries.  If you want the results you see below (sinking middle so you can add your cherry preserves)  Opt for the Jumbo muffin pan and load the tops of your muffins with the streusel topping before baking.  The weight and the butter will make them sink in the middle giving you this result.  So sorry!!

No, I’m not just teasing you with this yummy coffee cake.  I’m going to show you how to make it yourself!  It’s so easy and comes with a very rewarding ending.  After you get this recipe down try throwing in some different flavors and ingredients and see what you come up with.

The Recipe!!

Cherry Coffee Cake:

- 1 stick unsalted butter (at room temperature)

- 2 cups all purpose flour

- 1 teaspoon baking powder and 1 teaspoon baking soda

- 1 teaspoon salt

- 1 cup granulated sugar

- 2 large eggs (room temperature)

- 1 teaspoon pure vanilla or almond extract

- 1 cup sour cream

- 1 cup frozen sour cherries, thawed and drained well

- 1 cup streusel  (recipe to the right)

- cherry preserves to top muffins (optional)

Streusel Topping:

- 2 and 1/4 cups all purpose flour

- 3/4 cup light brown sugar

- 2 and 1/2 teaspoons cinnamon

- 1 teaspoon salt

- 3/4 cup unsalted butter (room temperature)

Milk Glaze

- 1 cup powdered sugar

- 4 to 6 tablespoons milk, almond milk, or rice milk

Preheat your oven to 350 degrees.  For the best results let your oven preheat for atleast 30 minutes before baking.  Spray or generously butter a 9′ tube pan (coffee cake pan) or, if you want to serve individual size portions line a cupcake pan with cupcake liners.  I used a 6 cavity Jumbo muffin pan.  In a stand mixer or a large bowl with a hand held mixer beat butter, sugar, eggs, and vanilla on medium speed until light and fluffy.  In another bowl mix completely flour, baking powder, soda, and salt.  Add flour mixture to the butter mixture alternately with the sour cream starting and ending with the flour.  After your batter is completely mixed fold in the sour cherries with a spatula.  If using a coffee cake pan fill 3/4 to the top and top with a generous amount of streusel.  To make the streusel, mix all ingredients except butter and when completely combined add butter and cut it in with a fork until crumbly.  Bake for 40 to 45 minutes.  If using a Jumbo muffin pan bake for 25 min.  The middle of your muffin will sink a bit.  I take advantage of this unfortunate fact by adding a tablespoon of sweet cherry preserves.  Finally, when your cake or muffins cool, drizzle with a milk glaze and enjoy!