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You are here: Home / Desserts / Cherry Pie Muffins

Cherry Pie Muffins

February 17, 2010 by laura Leave a Comment

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You know, sometimes we food bloggers want to be considered writers. Weavers of wit and word. Tellers of grand stories. Appreciated for our ability to cook and compose. But, sometimes we set out to make a batch of healthy breakfast muffins. And, maybe we have a bag of fresh cherries in the fridge. What could it hurt to bake the cherries into the muffins, we think. With, perhaps, a touch of streusel on top.
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Eighteen to twenty-two minutes later, maybe we have a batch of cherry muffins so perky, and divine, and clever tasting that they steal the words right out of our mouths, leaving nothing left behind except a few golden crumbs and a whole lot of unwritten blog space to fill.
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Thankfully, said cherry muffins do not insist on being appreciated for their magical way with words. Like a buxom starlet, they are quite content with playing the role of eye-candy. So today, rather than dining on delicious writing, we shall simply…gawk. And, I shall take the time to recompose myself for the next blog composition. Because, seriously. Aren’t these lil’ muffins enough to get you all tongue-tied?

Cherry Pie Muffins
Sweet and hearty, with a tender body and flaky almond-scented streusel topping. The addition of almond milk and coconut oil makes these muffins particularly flavorful. Fresh cherries are a must when making these muffins. I suppose dried cherries, or cherry pie filling could work if they absolutely must, but the soft and pure flavor of fresh cherries in these muffins is unrivaled. Worth every gad-blum cherry you’ll pit before stirring together the batter.

For the muffins:
1 egg
1/2 c. coconut oil
1/4 c. honey
1/2 tsp. baking powder
3/4 c. whole wheat flour
1/2 tsp. salt
1/4 c. almond milk
2 c. fresh cherries, pitted & halved
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For the streusel:
1/4 c. almond flour
2 T. Coach’s Oats
2 T. powdered sugar
1/2 T. honey
1 T. coconut oil
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For the latticed drizzle:
1/2 c. powdered sugar
1/2 tsp. almond extract
1-3 T. milk
In a large bowl. beat together all muffin ingredients until well mixed. (If you are baking at low altitudes, increase the baking powder by 1/2 tsp.) Spoon mixed batter into a muffin tin prepared with cupcake wrappers. In a medium bowl, use a fork to combine all ingredients until a coarse crumb results. Sprinkle the streusel over the batter in each muffin tin (about 1-1 1/2 tsp. per each), then bake in an oven preheated to 350 degrees for 18-22 minutes, or until the center of the muffins bounce back to the touch. Remove from the oven and allow to cool.
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Filed Under: Desserts Tagged With: ahrefs, lost

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