Happy Monday folks!
I am kicking off my morning with an iced coffee, hard boiled egg, and a muffin. However, it is not any old breakfast muffin, but a Tart Cherry Crumb Muffin. A little caffeine, a little protein, and a little carbs. Last week, I was in Door County at our cottage and Door County is know for their tart cherries. If you aren't from the Midwest, Door County is the peninsula in northeastern Wisconsin and is a popular summer spot. Cherry picking was just getting underway, and I grabbed a few boxes of tart cherries.
I love making muffins for a snack for the kids (and adults). I normally make a batch of regular sized muffins, and a pan of mini muffins because I kids love them. One of my old co-workers gave me the tip to freeze them on a cookie sheet and then bag them to create quick muffin bags like you can get in the store, but better for you and less expensive. My kids always beg for the bags for mini muffins when we shop so I loved her tip for an alternative to keep them happy and meet their mini muffin cravings.
These muffins will be high on your kid's list after you make them. The tart cherries are tangy, but sweetened with the different sugars and sweet topping. I was thrilled that Kellen seems to enjoy using the cherry pitter and, for once, I didn't have to do it all by myself....only 90% of the pitting. Ha. However, I will take what I can get with that task. I add a little almond extract to my muffins because I like the nutty flavor with the cherries, but if you prefer vanilla it will be very well in place of almond. The muffins have a lovely fluffy texture, and are a perfect morning treat or a snack after a busy school day.
Tomorrow we are having our shower renovation, and I am so excited. If you follow me on Instagram (@cheesecurdinparadise) you can see some of the before and after shots of that project, as well as others around our home!
Tart Cherry Crumb Muffins
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 large eggs
- ¼ cup sour cream
- ⅓ cup milk
- 1 stick butter, melted
- 2 cups tart pitted cherries, roughly chopped
- ½ tsp almond extract, vanilla can be used
- ⅔ cup sugar
- ⅓ cup brown sugar
- 1 Tbl sugar
- 2 Tbl butter, cut in pea-sized pieces
- 4 Tbl all-purpose flour
- Pre-heat oven to 350 degrees. Line a standard sized muffin tin with liners, or grease you opt not to use liner.
- Whisk together, 2 cups flour, baking soda, baking powder, and salt in a mixing bowl and set aside.
- In a stand mixer bowl (you can also do this with a spoon or a hand mixer), add eggs, sour cream, melted butter, milk, cherries, extract, ⅔ cup sugar, and brown sugar. Gently mix until ingredients are Incorporated together.
- Slowly add dry ingredients while the mixer is set to low.
- Spoon the muffin batter into the muffin tin.
- Next, make the crumble topping. Add the 1 Tbl sugar and 2 Tbl butter to a small bowl. Add the flour one tablespoon at a time. Cut the mixture with a fork to create a crumb topping. Evenly spoon topping over muffins.
- Bake 20-25 minutes. Test for doneness by inserting a toothpick in the middle and it come out free of raw batter. Remove from oven and transfer muffins to a cooling rack. Store in a covered container.