Sour Cherry Muffins with Coconut Streusel

These sour cherry muffins are filled with delicious sour cherries and topped with an amazing coconut streusel. 

 

If you're a fan of fruit-filled muffins, you will love these sour cherry muffins. 

I've baked muffins with sweet cherries, but this is the first time I've baked with sour cherries. They were a little hard to find, but I finally found a jar of them at a specialty market with an extensive international section. These are actually from Bulgaria. 

These were packaged in light syrup. You can also buy sour cherries in cans in water as well as frozen or dried. 

What are sour cherries:

They are smaller and more tart than sweet cherries. They are delicious in jams baked goods. Evidently, they have a very short season, which is why you can rarely find fresh ones. 

They were originally from Europe and parts of Asia. In the U.S. they are grown in Michigan. 

They are also my new favorite fruit to add to muffins! 

These muffins are easy to make. You follow the "muffin method," whisking together the dry ingredients in one bowl, and the wet ingredients in another. 

Next, you pour the wet ingredients into the dry ingredients and stir them together until just combined. The cherries are a little too delicate to stir into the batter, so you spoon a third of the batter into the muffin pan, and then place some of the cherries on top. 

After that, you add another third of the batter and add more cherries. Add the rest of the batter and then top with the coconut streusel. 

The streusel with sweetened flaked coconut is so delicious. Be sure to pile it on because you will want all of it. It really takes these muffins to another level. It's a simple mixture of brown sugar, flour, butter, and coconut. 

Can you freeze these muffins?

Yes, you can freeze these muffins. Just individually wrap them in plastic wrap, and place them in a freezer bag. Thaw them while still wrapped at room temperature. 

These muffins are delicious fresh on the first day. They are also wonderful re-warmed in the microwave for 15 or so seconds on the second and third days.. if they last that long. 

Welcome to Muffin Monday. We get together every month and bake muffins! 

• Glazed Gingerbread Mini Muffins by Making Miracles
• Honey Bunches of Oaty Muffins by Palatable Pastime
• Maple Muffins by A Day in the Life on the Farm
• Sourdough Discard Whole Wheat Sun-dried Tomato Basil Muffins by Margical Ingredients
• Sourdough Orange Muffins by Zesty South Indian Kitchen

Recipe adapted from Williams Sonoma Muffins

Sour Cherry Muffins with Coconut Streusel.

Yield: 12 muffins

Author: Karen's Kitchen Stories

These sour cherry muffins are filled with delicious jarred sour cherries and topped with an amazing coconut streusel.

Ingredients

For the Streusel

• 2 1/2 ounces (1/3 cup) packed light brown sugar
• 2 ounces (1/3 cup) all purpose flour
• 2 ounces (1/4 cup) cold butter, cut into small cubes
• 1 1/2 ounces (1/2 cup) sweetened flaked coconut

For the Muffins

• 10 ounces (2 cups) all purpose flour
• 4 ounces (1/2 cup) granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 ounces (1/4 cup) unsalted butter, melted
• 2 large room temperature eggs, beaten with a fork
• 1 cup whole milk, room temperature
• 16 ounces jarred or canned pitted sour cherries, drained and dried on paper towels. 

Instructions

To Make the Streusel

1. In a small bowl whisk together the brown sugar and flour. Add the butter and cut it in with a fork or you fingers. Alternatively, you can pulse them together in a mini food processor until you have a crumbly mixture. 
2. Stir in the coconut. 
3. Refrigerate while you are mixing the muffin ingredients. 

To Make the Muffins

1. Heat the oven to 375 degrees F and spray a 12 cavity muffin tin with spray oil. 
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. 
3. In another medium bowl, whisk the butter, eggs, and milk. 
4. Pour the wet ingredients into the dry ingredients and mix with a spoon or rubber spatula until just combined. 
5. Fill each muffin cavity about 1/3 full with the batter and then place 3 cherries on top of the batter. 
6. Spoon another third of the batter over the cherries and then top with the rest of the cherries, dividing them evenly among the muffins. 
7. Top with the rest of the batter. It should come just to the top of the rim. 
8. Top each with a heaping tablespoon of the streusel. 
9. Bake on the center rack for 20 to 23 minutes, until golden and a toothpick comes out clean. 
10. Cool on a rack in the pan for 5 minutes. 
11. Remove the muffins from the pan and continue cooling on a wire rack. 

Calories

184.16

Fat (grams)

9.23

Sat. Fat (grams)

5.47

Carbs (grams)

23.69

Fiber (grams)

0.40

Net carbs

23.29

Sugar (grams)

17.34

Protein (grams)

2.64

Sodium (milligrams)

304.41

Cholesterol (grams)

53.35

https://www.karenskitchenstories.com/2021/04/sour-cherry-muffins-with-coconut.html

Karen's Kitchen Stories

Muffins, sour cherries

Breakfast

American

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