Cherry Pie Muffins

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.