Sour Cherry Muffins With Coconut Streusel

• Coconut Streusel
• firmly packed light brown sugar1⁄3 cup
• all-purpose flour↗1⁄3 cup
• cold unsalted butter, cut into small pieces↗1⁄4 cup
• sweetened flaked coconut↗1⁄2 cup
• Muffins
• all-purpose flour↗2 cups
• sugar↗1⁄2 cup
• baking powder↗4 teaspoons
• salt↗1⁄2 teaspoon
• unsalted butter, melted↗1⁄4 cup
• large eggs, beaten↗2
• half-and-half or 1 cup milk↗1 cup
• pitted sour red pie cherries, drained and dried on paper towels (jarred or canned)↗16 ounces

Step-by-step instructions

1. 1

   Preheat oven to 375°.

2. 2

   Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray.

3. 3

   Streusel--stir together the brown sugar and flour in a small bowl.

4. 4

   Using a pastry cutter or your fingers, cut or rub in the butter until the mixture is crumbly.

5. 5

   Stir in the coconut; set aside.

6. 6

   To make the muffins--in a bowl, stir together the flour, sugar, baking powder, and salt.

7. 7

   In another bowl, whisk together the melted butter, eggs, and half-and-half.

8. 8

   Make a well in the center of the dry ingredients and add the egg mixture.

9. 9

   Beat until thick and creamy.

10. 10

    The batter will be slightly lumpy; do not over mix.

11. 11

    Spoon the batter into each muffin cup, filling it one-third full.

12. 12

    Drop in a few cherries, add batter just to cover, and then drop in a few more cherries.

13. 13

    Spoon on more batter until the cups are filled level with the rims.

14. 14

    Sprinkle each with 1 heaping tablespoon of coconut streusel.

15. 15

    Bake until golden, dry, and springy to the touch, 20-25 minutes.

16. 16

    Transfer the pan to a wire rack and let cool for 5 minutes.

17. 17

    Unmold the muffins; serve warm or at room temperature.