Cherry Streusel Muffins
Fluffy muffin batter studded with cherries and topped with a cashew crumble that is filled with butter, sugar and flour. It is the perfect back to school snack that is pretty but mainly delicious.
Equipment
- Large mixing bowls
- Whisk
- Rubber spatula
- Cupcake tray
- Cupcake liners
- Ice cream scoop
Ingredients
Muffin -
- 1/2 cup melted butter
- 1 cup castor sugar
- 1/2 cup yogurt
- 1/4 cup buttermilk
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1 cup cherries pitted, fresh/frozen
Streusel -
- 1/2 cup flour
- 2 tbsp brown sugar
- 4 tbsp nuts
- 1/4 cup melted butter
Instructions
- Preheat the oven to 180℃, line a cupcake tray with cupcake liners. In a large bowl we add the melted butter and sugar. Whisk together, add the yogurt, buttermilk, baking powder, baking soda and most of the flour. Whisk until almost combined.
- With the remaining flour we toss the pitted cherries before adding them to the batter. Give it one last fold through to evenly distribute the cherries.
- In another bowl add all the streusel dry ingredients and stir together until evenly distributed. Add the melted butter and stir together. It is time to get scooping, I like large muffins so I use two cookie scoops in a single muffin.
- Distribute the batter into the cupcake tray and top each one with the crumble mixture. Be generous.
- Bake these larger muffins in a preheated oven at 180℃ for 5mins and then 170℃ for 15-18 mins until risen, golden and tooth pick inserted into the center comes out clean. You know the muffins are ready when they are golden and tooth pick inserted in the center comes out clean, you might have some cherry juice but that’s fine.
Notes
- If you aren’t making large muffins and smaller cupcake style muffins then you will get 14-16 muffins, bake for 180 deg C for 5 mins and and 170 deg C for 10-14 mins.