I recently made Brandied Cherry Cobbler, but still had some cherries leftover to use up. Someone suggested I make muffins, then also bakery muffins were brought in to my work – I took that coincidence to mean I should make muffins!! It had been a while anyway, so I was due. This was the result and they are SO good! Unbelievably moist, and with the pecans and the buttermilk, I think this is the tastiest muffin I’ve ever made!
Streusel-Topped Cherry Pecan Muffins
2 T all-purpose flour
2 T sugar
½ t ground cinnamon
2 T cold unsalted butter
2 c all-purpose flour
2 t baking powder
½ t kosher salt
½ c unsalted butter, softened
¾ c sugar
1 t pure vanilla extract
¼ t (heaping) lemon zest
¾ c buttermilk
½ pecans, chopped
1-½ c fresh cherries, pitted and chopped
1 T all-purpose flour
Preheat oven to 375.
Spray a 12 muffin tin with cooking spray or put in muffin papers.
In a medium bowl, combine the 2 c flour, baking powder and salt in medium bowl. In small bowl sprinkle the 1 T flour over the cherries, set aside (this will keep the batter from turning pink). In another small bowl, combine the streusel ingredients with a pastry cutter until the mixture resembles coarse crumbs.
In a large mixing bowl, beat the ½ c butter with ¾ c sugar at medium speed until light and fluffy. Add the eggs, vanilla, and lemon zest, beating until smooth. Next, add ~1/3 of the flour mixture to the egg mixture. Gently fold in the flour with a rubber spatula. Add ~1/2 the buttermilk and fold in. Repeat, alternating flour and buttermilk. Fold in the cherries and nuts. Remember, fold gently, don’t stir.
Spoon batter into prepared cups. Sprinkle tops with streusel topping mix. Bake 20-25 minutes, until toothpick inserted in center of muffin comes out clean. Cool in pans on wire rack.
Note: this recipe totally works with replacing the cherries with blueberries and the pecans with walnuts for a yummy blueberry muffin