Delight in these Cherry Crumble Muffins, a twist on the classic cherry muffin with a buttery crumble topping.
Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or a light coating of cooking spray.
Ensure the oven is fully preheated before baking for even cooking.
In a medium bowl, mix together the flour, brown sugar, and cinnamon for the crumb topping. Add the cold butter and use your fingers to combine until the mixture resembles coarse crumbs.
Keep the butter cold for a better crumb texture.
In a large bowl, whisk together the flour, baking powder, salt, and sugar for the muffin batter.
Sift the dry ingredients to avoid lumps.
In another bowl, beat the eggs, oil, milk, and vanilla extract until well combined.
Use room temperature eggs for better mixing.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the cherries gently.
Do not overmix to keep the muffins tender.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle the crumb topping evenly over each muffin.
Press the crumb topping lightly to help it adhere.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotate the muffin tin halfway through baking for even browning.
Allow the muffins to cool in the tin for 10 minutes before transferring them to a cooling rack.
Cooling helps the muffins set and makes them easier to remove.
Serve the muffins warm or at room temperature. Enjoy them as a delightful breakfast or snack.
Pair with a cup of coffee or tea for a complete treat.
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