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| Streusel Mango Macadamia Muffins. (Photo credit: Wikipedia) |
Sour cherries are smaller in size than sweet cherries and more elusive to find fresh, dark red sour cherries are too acidic to eat out of hand but are prized for baking. Also called tart cherries, they are a regional specialty grown in Michigan, the heart of cherry country. The main varieties are Early Richmond, Montmorency and Motello. Sour cherries are available in jars and cans. Cherries packed in water, often labeled "pie cherries," retain a luscious tangy flavor that i excellent in muffins and scones.
To see how excellent it is when added to muffins, try Sour Cherry Muffins with Coconut Streusel. This recipe is made especially for people who want to know the real taste of sour cherries in their desserts.
SOUR CHERRY MUFFINS WITH COCONUT STREUSEL
You will need:
For the coconut streusel:
1/3 cup (2 1/2 oz/75 g) firmly packed light brown sugar
1/3 cup (2 oz/60 g) all-purpose (plain) flour
1/4 cup (2 oz/60 g) cold unsalted butter, cut into small pieces
1/2 cup (1 1/2 oz/45 g) sweetened flaked coconut
For the muffins:
2 cups (10 oz/135 g) all-purpose (plain) flour
1/2 cup (4 oz/125 g) granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (2 oz/60 g) unsalted butter, melted
2 large eggs, beaten
1 cup (8 fl oz/250 ml) half-and-half (half cream or milk)
16 oz (500 g) jarred or canned pitted sour red pie cherries,
drained and dried on paper towels
Here's how:
Preheat the oven to 375 degrees F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.
To make the coconut streusel, stir together the brown sugar and flour in a small bowl. Using a pastry cutter or your fingers, cut or rub in the butter until the mixture is crumbly. Stir in the coconut. Set aside.
To make the muffins, in a bowl, stir together the flour, sugar, baking powder, and salt
In another bowl, whisk together the melted butter, eggs and half and half. Make a well in the center of the dry ingredients and add the egg mixture. Beat until thick and creamy. The batter will be slightly lumpy. Do not overmix.
Spoon the butter into each muffin cup, filling it one-third full. Drop a few cherries, add batter just to cover, and then drop in a few more cherries. Spoon on more batter until the cups are filled level with the rims. Sprinkle each with 1 heaping tablespoon of coconut streusel.
Bake until golden, dry and springy to the touch, 20-25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve warm or at room temperature.
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