Cherry Muffins with Graham Crumb Streusel
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup canola oil
- 3/4 cup whole milk
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract, optional
- 24 fresh pitted cherries
For the Graham Crumb Streusel:
- 1/3 cup graham cracker crumbs
- 1/3 cup all-purpose flour
- 3 tbsp. brown sugar
- 1/4 cup butter
Instructions
To prepare the muffins:
- Pre-heat the oven to 350°F.
- Grease a 12 muffin pan very well, including the top of the pan in case the batter blooms over the edges.
- In a medium bowl, sift together the flour and baking powder.
- In a large bowl, whisk together the sugar, oil, eggs and two extracts; stir in the milk.
- To the large bowl containing the sugar, oil, eggs, extracts and milk, add the dry ingredients, all at once, and stir only until the flour is incorporated; do not over-mix or your muffins risk becoming too dense; some small lumps in the batter are perfectly fine.
- Fill the muffin pans half full with batter.
- Lay 2 cherries on top of the batter and spoon the remaining batter over the cherries.
- Top with the graham crumb streusel.
To prepare the graham crumb streusel:
- In a medium bowl, place all ingredients and rub together, with your hands, until the butter is fully incorporated into the dry ingredients and the mixture holds together when pressed together in fistfuls.
- Press the streusel together in small handfuls and break off small pieces, about the size of the top of your little finger.
- Sprinkle them over the muffin batter in the pans.
