Cherry Pie Muffins
1/4 cup packed dark brown sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup granulated sugar
1 egg, beaten
3/4 cup milk
1/4 cup vegetable oil
1 cup pitted tart red cherries (fresh, frozen, or drained canned), coarsely chopped
Preheat oven to 400 degrees F. Prepare 12 standard or 6 large muffin cups by greasing or use paper liners.
For the crumb topping, in a small mixing bowl, combine the brown sugar and flour. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Set aside.
For the muffins, in a large mixing bowl, sift together the flour, baking powder, salt, and nutmeg. Stir in the granulated sugar. Make a well in the center. In a medium mixing bowl, combine the egg, milk, and oil. Add all at once to the flour mixture and stir until just moistened (the batter should be lumpy). Stir in the cherries. Spoon the batter into the prepared muffin cups, filling them 2/3 full. Sprinkle the crumb topping over the batter. Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 25 minutes for large muffins or 20 minutes for standard muffins. Remove from the oven and cool in the pan for 5 minutes. Serve warm, or transfer to a wire rack to cool.
If you bake these muffins, be sure to use regular cherries and not cherry pie filling.
I have a weakness for any fruit-filled muffin, and these Cherry Pie Muffins are super delicious.