Cherry Muffins with Pecan Crumble

The Hubs had to schedule and was in charge of training for his office recently.   He needed bribes.

I was happy to accommodate.

I made Bakery Style Blueberry Muffins for one session and then created this recipe for another.    They went quickly according to The Hubs.

Cherry Muffins with Pecan Crumble

6 T. butter
½ c. 2% milk
1 farm fresh egg
1 egg yolk
¼ t. almond extract
1 ½ c. flour
¾ c. sugar
1 ½ t. baking powder
¼ t. cinnamon
¾ t. fine sea salt
2 c. dark sweet cherries, chopped (I used frozen and let them thaw just a bit before chopping them.)

1  c. chopped pecans
2/3 c. rolled oats
1/3 c. brown sugar
4 T. butter, melted

Preheat oven to 375 degrees and generously butter 9 jumbo muffin tins.

Melt butter in a small saucepan over moderately low heat; remove from heat and let cool slightly.  Add milk to butter and whisk.   Add egg, yolk, and almond extract and whisk well to combine.

In a separate bowl, whisk together dry ingredients (flour, sugar, baking powder, cinnamon, and salt).   Add milk mixture and stir until just combined.   Gently fold in cherries.

Fill tins ¾ full.

Make topping:
Stir together pecans, oats, and brown sugar.  Add melted butter and stir together with a fork.

Top each muffin with a generous amount of the topping.   Bake until golden and a wooden pick inserted into center of muffin comes out clean, 18-20 minutes.   Cool in pan for 15 minutes and then carefully remove to wire racks.

2013-07-30 17.05.12

I adapted my go-to blueberry muffin recipe by simply adding dark sweet cherries and almond extract.    For the crumble, I was inspired from the topping from Peach-Raspberry Crumble for April’s SRC.    I also think this topping would be delicious on banana muffins, oatmeal muffins, zucchini muffins, etc.   Use your imagination!


Note:   We order our dark sweet cherries every year in bulk (14 lbs. worth) from Bithell Farms.   They are delicious.


Abby, wow, you are a star!

Here is a basket of lavender I picked earlier this summer.    Baskets of joy to you, Abs!nnew

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