Cherry Pie Muffins

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You know, sometimes we food bloggers want to be considered writers. Weavers of wit and word. Tellers of grand stories. Appreciated for our ability to cook and compose. But, sometimes we set out to make a batch of healthy breakfast muffins. And, maybe we have a bag of fresh cherries in the fridge. What could it hurt to bake the cherries into the muffins, we think. With, perhaps, a touch of streusel on top.
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Eighteen to twenty-two minutes later, maybe we have a batch of cherry muffins so perky, and divine, and clever tasting that they steal the words right out of our mouths, leaving nothing left behind except a few golden crumbs and a whole lot of unwritten blog space to fill.
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Thankfully, said cherry muffins do not insist on being appreciated for their magical way with words. Like a buxom starlet, they are quite content with playing the role of eye-candy. So today, rather than dining on delicious writing, we shall simply…gawk. And, I shall take the time to recompose myself for the next blog composition. Because, seriously. Aren’t these lil’ muffins enough to get you all tongue-tied?

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Cherry Pie Muffins
Sweet and hearty, with a tender body and flaky almond-scented streusel topping. The addition of almond milk and coconut oil makes these muffins particularly flavorful. Fresh cherries are a must when making these muffins. I suppose dried cherries, or cherry pie filling could work if they absolutely must, but the soft and pure flavor of fresh cherries in these muffins is unrivaled. Worth every gad-blum cherry you’ll pit before stirring together the batter.

For the muffins:
1 egg
1/2 c. coconut oil
1/4 c. honey
1/2 tsp. baking powder
3/4 c. whole wheat flour
1/2 tsp. salt
1/4 c. almond milk
2 c. fresh cherries, pitted & halved
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For the streusel:
1/4 c. almond flour
2 T. Coach’s Oats
2 T. powdered sugar
1/2 T. honey
1 T. coconut oil
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For the latticed drizzle:
1/2 c. powdered sugar
1/2 tsp. almond extract
1-3 T. milk
In a large bowl. beat together all muffin ingredients until well mixed. (If you are baking at low altitudes, increase the baking powder by 1/2 tsp.) Spoon mixed batter into a muffin tin prepared with cupcake wrappers. In a medium bowl, use a fork to combine all ingredients until a coarse crumb results. Sprinkle the streusel over the batter in each muffin tin (about 1-1 1/2 tsp. per each), then bake in an oven preheated to 350 degrees for 18-22 minutes, or until the center of the muffins bounce back to the touch. Remove from the oven and allow to cool.

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38 Responses to “Cherry Pie Muffins”

  1. 1

    Brittanie on August 15, 2010 at 11:05 pm Reply

    those look great and the pictures are AMAZING!

  2. 2

    simplysandi on August 15, 2010 at 11:12 pm Reply

    I can't wait to try this recipe. They look so yummy

  3. 3

    Rachelle @ "Mommy? I'm Hungry!" on August 15, 2010 at 11:39 pm Reply

    Darling! I love the "lattice" work!

  4. 4

    ♥peachkins♥ on August 16, 2010 at 12:20 am Reply

  5. 5

    Barbara Bakes on August 16, 2010 at 4:56 am Reply

    Now I really need to go buy some cherries! They look scrumptious.

  6. 6

    cookies and cups on August 16, 2010 at 7:08 am Reply

    these are gorgeous!!

  7. 7

    Joanne on August 16, 2010 at 7:21 am Reply

    These have left me tongue tied, drooling, and falling all over myself. Absolutely fantastic.

  8. 8

    Lauren on August 16, 2010 at 11:24 am Reply

    Oh my. These muffins are gorgeous and I LOVE cherries. Bookmarked!

  9. 9

    kitchen koala on August 16, 2010 at 3:44 pm Reply

    You might have skipped some elaborate write-up, but it doesn't mean the words you've shared aren't divine, clever, and entertaining! Cherry Pie Muffins as "buxom starlets?" You don't hear THAT every day! Not to mention the gorgeous, totally drool-inducing photos. Thanks for sharing! :)

  10. 10

    Tickled Red on August 17, 2010 at 4:51 am Reply

    Your photos have seriously left me speechless!! Gorgeous muffins and witty writing don't hurt this post either :)

  11. 11

    bridget {bake at 350} on August 17, 2010 at 4:56 am Reply

    Wow! These are beautiful! I wonder if I could talk my husband into taking some for ME this morning while I dry my hair.

    You are a great writer…I always enjoy your posts AND your food! Sometimes I think my posts end up to be more like, "here…I made this. Here's how." ;)

  12. 12

    SweetThingsTO on August 17, 2010 at 9:45 am Reply

    I'm drooling. Your photos are so lovely… still drooling :-)

  13. 13

    Eliana on August 17, 2010 at 11:35 am Reply

    These could not look more perfect. I love them.

  14. 14

    Maria on August 17, 2010 at 4:47 pm Reply

    I love these! Fabulous creation!

  15. 15

    Mei Teng on August 18, 2010 at 12:00 am Reply

    I love fresh cherries. Excellent food photo.

  16. 16

    mangiabella on August 18, 2010 at 4:06 pm Reply

    *snapping out of voyeuristic stupor* … sinfully scrumptoius!

  17. 17

    I run for cake! on August 19, 2010 at 9:10 pm Reply

    Those look amazing. Love the criss cross icing on top with the cherry garnish!

  18. 18

    Sophia on August 20, 2010 at 8:41 am Reply

    These muffins look delicious. I definitely have to try making these! Awesome job! My fave muffins would have to be these Spice Muffins with Maple Cinnamon Frosting. Thanks for sharing!

  19. 19

    ButterYum on August 21, 2010 at 3:45 pm Reply

    This is my first visit to your fabulous blog. I love your photo style – very nice. Stunning, really.

    :)
    ButterYum

  20. 20

    lyndsay on August 21, 2010 at 5:31 pm Reply

    so beautiful… love the photography and the constantly evolving look and feel of your site… and you are most certainly a writer… an engaging one! :)

  21. 21

    Julie on August 22, 2010 at 9:12 am Reply

    Did you say cherry pie muffins?? Brooke, you're brilliant.

  22. 22

    Sarah on May 9, 2012 at 11:57 am Reply

    Thanks Brooke! I’ll be making these today :)

  23. 23

    susan on June 3, 2012 at 8:21 am Reply

    Cherries are my all time favorite fruit. And these muffins put a huge smile on my face. Gorgie photos!

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  27. 24

    Mandy on April 29, 2013 at 5:07 pm Reply

    I so wanted to love these muffins. Excellent ingredients and such a promising premise. I looked at the recipe and thought, “Wow, that doesn’t seem like enough flour for that much liquid and all those cherries…” but I trusted the recipe and went with it. I should have trusted my gut. My muffins are wet inside and overdone outside (because I cooked them longer to try to get them to cook inside). I am bummed I wasted all those cherries! I still think the recipe has promise, but it needs more dry to balance all that wet.

  28. 25

    Marilyn Moll on July 18, 2013 at 8:38 am Reply

    I would agree with Mandy – the proportions look WAY off on wet to dry. Most muffin recipes have about 1 3/4 to 2 cups flour especially with that much oil. I personally would increase the honey. I guess I’ll play with the recipe and see what I come up with. It surely looks spectacular and I wonder if the flour amount was actually 1 3/4 and there was a “little” typo

  29. 26

    Lisa on July 24, 2013 at 8:10 pm Reply

    Made these tonight and I’m just not sure if I like the cake part. I wish it was dryer, more cake-like. The muffins were wet even after baking for about 30 minutes. I love the topping though. I didn’t have Coconut oil and used Canola in it’s place and it didn’t seem to make a difference.

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    Food, Faith, and Other Fabulous Finds on December 13, 2013 at 10:54 pm Reply

    These were so tasty and super cute!! Thanks for sharing such a great recipe.

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