Sour Cherry Muffins with Coconut Streusel
Delight your taste buds with these sour cherry muffins crowned with a decadent coconut streusel, a treat that’s equal parts tangy, sweet, and irresistibly crunchy. Bursting with juicy sour cherries and balanced by the rich, buttery crumble made with shredded coconut and a hint of brown sugar, these muffins are a perfect fusion of tart and tropical flavors. Quick and easy to prepare, they come together in just 15 minutes of prep time, making them an ideal choice for breakfast, a snack, or a dessert. Baked to golden perfection in under 25 minutes, these moist and fluffy muffins are the ultimate way to elevate your morning routine or impress guests at brunch. Enjoy them warm or store a batch for later—they’re just as delightful the next day! Perfect for cherry season or anytime with frozen cherries, this recipe is your go-to for bakery-quality muffins straight from your kitchen.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups unsalted butter, melted and cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cups buttermilk
- 1.5 cups fresh or frozen pitted sour cherries
- 0.5 cups sweetened shredded coconut
- 0.25 cups light brown sugar, packed
- 0.25 cups all-purpose flour
- 3 tablespoons unsalted butter, cubed and cold
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease them with cooking spray.
In a medium mixing bowl, whisk together 2.5 cups of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, and 0.5 teaspoons of salt. Set aside.
In a large mixing bowl, whisk together 0.75 cups of granulated sugar, 0.5 cups of melted and cooled butter, 2 large eggs, 2 teaspoons of vanilla extract, and 1 cup of buttermilk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Gently fold in 1.5 cups of sour cherries.
In a small bowl, prepare the coconut streusel by mixing 0.5 cups of sweetened shredded coconut, 0.25 cups of light brown sugar, 0.25 cups of all-purpose flour, and 3 tablespoons of cold cubed butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the coconut streusel generously over the tops of the muffins.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 752 mg | 250% | |
| Sodium | 3235 mg | 141% | |
| Total Carbohydrate | 548.8 g | 200% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 273.4 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 515 mg | 40% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1661 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
