Ingredients
- 1½ cups unbleached all-purpose flour
- 1/3 cup granulated sugar
- ¼ cup firmly packed dark or light brown sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 egg, slightly beaten
- ½ cup (1 stick) unsalted butter, melted
- ½ cup whole or 2% milk
- 1 cup pitted tart fresh cherries or well-drained bottled cherries, coarsely chopped
- 1 tsp grated lemon zest
- ½ cup coarsely chopped pecans or walnuts
- ½ cup firmly packed dark or light brown sugar
- ¼ cup unbleached all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp grated lemon zest
- 2 Tbsp unsalted butter, melted
Instructions
FOR THE MUFFIN BATTER, preheat the oven to 350ºF (180ºC). Line 12 standard muffin cups with paper liners or butter the cups. Combine the flour, granulated and brown sugars, baking powder, cinnamon and salt in a large bowl. Make a well in the center and add the egg, butter and milk. Mix just until the dry ingredients are moistened. Stir in the cherries and lemon zest. Spoon a level ¼ cup of the batter into each muffin cup.
FOR THE STREUSEL, combine the pecans, brown sugar, flour, cinnamon and lemon zest in a medium bowl, mixing well. Add the butter and mix until crumbly. Spoon about 1 tablespoon of the streusel over each muffin.
Bake for 22 to 25 minutes, until a wooden pick inserted in the center comes out clean and the topping is golden brown. Transfer the pan with the muffins to a wire rack and let cool for 10 minutes. Remove the muffins from the pan and serve warm or at room temperature. Any extra muffins may be frozen for up to 3 months.
About this recipe
Excerpted from The Lake Michigan Cottage Cookbook © by Amelia Levin. Used with permission from Storey Publishing.
