It’s time for another Surprise Recipe Swap!! Thank you Jutta of Hungry Little Girl for being our wonderful and tireless host. As you may know, SRS is where Jutta randomly assigns each food blogger another blog, and we make one of their recipes. But we keep it a secret until the big reveal! It’s really fun.
This month I was assigned Bibi’s Culinary Journey. Bibi grew up in Slovakia and has been around the food business her entire life. Honestly, you simply must read her About page – she has led such a fascinating life.
Perusing her blog was a lot of fun, there’s so many great recipes there, but I knew I could stop once I saw these Cherry Streusel Muffins. They’re seasonal, scrumptious, and totally enabling of my cherry obsession. I think what I love most though is that Bibi really went there and used fresh cherries, whereas most baked goods will rely on dried. And not that there’s anything wrong with using dried cherries, I just loved the idea of going for fresh. And who doesn’t love muffins with a streusel topping?
These muffins are to die for. I shared them (after eating a few too many myself) and everyone raved and raved. So delicious…
Recipe notes: I used sweet cherries, though I’m sure any variety would work here. I followed the recipe and used vanilla extract, though it occurred to me later that you could probably sub in almond extract with wonderful results, seeing as almonds and cherries are the closest of friends, for good reason.
Source: lightly adapted from Bibi’s Culinary Journey
3 ¼ cups flour
3 tsp baking powder
1 ¼ cups sugar
¼ tsp salt
2 large eggs
1 ¼ cup milk
1/3 cup canola oil
1 tsp vanilla extract
2 cups cherries, pitted
½ cup unsalted butter, chilled
½ cup sugar
1 cup flour
Preheat your oven to 375 F. Line 2 standard muffin tins with cupcake/muffin liners.
In a medium sized bowl, combine flour, baking powder, sugar, and salt. Set aside.
In a large mixing bowl, whisk together the eggs, milk, oil and vanilla. Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix. Fold the cherries into the batter.
Make the streusel topping. Place the butter, sugar and flour in a medium bowl. Crumble together with your clean dry hands until a crumbly mixture forms.
Using a standard ice cream scoop, scoop the batter into the lined muffin tins. Top each with some streusel topping. Bake for 18 to 20 minutes, until a cake tester inserted into the center comes out clean. Cool for 10 minutes in the pan, then transfer the muffins to a cooling rack.