Ingredients
Scale
- For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1 cup milk, room temperature
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen (not thawed) pitted cherries, halved or quartered
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cut into small cubes
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- Prepare the streusel topping: In a medium bowl, combine 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1/4 teaspoon cinnamon. Add the cold cubed butter and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Set aside.
- In a large bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, baking powder, 1/2 teaspoon cinnamon, nutmeg, and salt.
- In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the cherries.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Generously sprinkle the prepared streusel topping over the top of each muffin.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the streusel is golden brown and bubbly. Baking time may vary.
- Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
For best results, ensure your egg and milk are at room temperature. This helps create a smoother batter and a more even bake. If using frozen cherries, do not thaw them first; fold them directly into the batter to prevent the color from bleeding too much. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg