Cherry-Almond Streusel Muffins

19 Aug

my mom bought over a few pounds of cherries last week… We love cherries but it was ALOT of cherries!! These came out delicious but required a ton of work!! Canned pie filling will work just as well if you want to make this with less work! I also eh about the almonds, but would definitely make these again!



Cherry-Almond Streusel Muffins
adapted from kitchensimplicity

Cherry Pie Filling
2 cups cherries, halved and pitted
1/4 cup sugar
pinch cinnamon
1 tablespoon cornstarch
1 tablespoon cold water
Simmer first 3 ingredients for 10 minutes or until cherries are softened and mixture is liquidy. Stir together cornstarch and water; stir into cherry mixture. Bring back to a simmer and cook until thickened (1-2 minutes). Allow to cool while you make the batter. (This can be made ahead of time and refrigerated until ready to bake).

the original recipe called for almond extract not vanilla, but I didn’t have almond so vanilla it was!

1 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/3 cup oil
1 egg
1/3 cup milk
1 teaspoon vanilla
1/2 cup sour cream

Stir together flour, sugar, salt and baking powder.

In a separate bowl mix oil, egg, milk and extract. Stir into flour mixture. Add sour cream and stir until combined.

Spoon enough batter into 12 paper lined muffin cups just to cover the bottoms nicely. Divide cherry pie filling evenly between muffin cups. Top with remaining batter.

Streusel Topping
1/3 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon cinnamon
pinch nutmeg
2 tablespoons butter, room temperature
1/4 cup chopped almonds
Mix together flour, sugar, cinnamon and nutmeg. Mix in butter until evenly coated. Sprinkle liberally on top of assembled muffins, along with almonds. Bake at 400ºF for 20 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool 5 minutes before removing to wire racks to cool completely.


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