Jumbo Cherry Streusel Muffins

Jumbo Cherry Streusel Muffins

Jumbo muffins, soft centered, flecked with creamy vanilla bean, filled top to bottom with magenta sweet cherries all topped with an buttery oaty streusel. My Jumbo Cherry Streusel Muffins are the kind would have  everyone grabbing first from the muffin basket. 

Jumbo Cherry Streusel Muffins

Muffins are to be enjoyed all the time I believe. A breakfast treat alongside a cup of steaming coffee, a 11am snack to sustain energy until lunch or 4pm to keep you going before dinner. I like to bake a batch of muffins on Saturday afternoon and enjoy one for breakfast on a lazy Sunday morning, alongside a fresh pot of coffee. 

Jumbo Cherry Streusel Muffins

Cherries are the star here, pockets of sweet pink berries ooze from the pillow-y, vanilla enriched centre whilst a delicate crunchy streusel is baked into the actual muffin, not just flaked on top as some can be. 

 

Jumbo Cherry Streusel Muffins

Course: Muffins
Servings: 6
Prep time: 20 min
Total time: 60 min

Ingredients

Streusel

  • 90 grams Unsalted butter
  • 120 grams Plain flour
  • 100 grams Caster sugar
  • 1/4 teaspoon Baking powder
  • 1/4 teaspoon Maldon sea salt
  • 3 tablespoons Oats
  • 2 teaspoons Brown demerara sugar

Muffins

  • 210 grams Self raising flour
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Maldon sea salt
  • 150 grams Unsalted butter slightly firm and cubed
  • 150 grams Caster sugar
  • 1 large Egg
  • 1/2 teaspoon Vanilla bean paste
  • 125 ml Buttermilk
  • 100 grams Cherries pitted and quartered

Instructions

Streusel

  1. Gently melt the butter and set to one side to cool a little. 

  2. In a medium size bowl whisk together the flour, sugar, baking powder, salt and 2 tablespoons of the oats. 

  3. Pour over the melted butter and using a fork mix together until clusters have formed, set aside. 

Muffins

  1. Pre-heat the oven to 175C and line a 6 cup jumbo muffin tin with liners, set aside.

  2. In the bowl of an electric mixer fitted with a paddle attachment add the butter and mix for a couple of minutes, until soft and lighter in colour. 

  3. Add the sugar mixing for 5 minutes then add the egg and vanilla bean paste, scraping down the bowl as needed.

  4. Add the flour, in 3 additions alternating with the buttermilk in 3 addition, adding once each has just been incorporated. Once everything has been combined give a final mix yourself with a spatula.

  5. Add a spoonful of batter into the muffin cases then scatter some cherry pieces on top. Top with another spoonful of batter, it doesn't matter if any cherry pieces show through. Scatter the streusel mixture on the top, pressing slightly to adhere. Press a few more pieces of cherry on top then scatter with the remaining 1 tablespoon of oats from the streusel ingredients and scatter with a little brown demerara sugar.

  6. Bake for 40-50 minutes or until golden brown and cake tester inserted to the centre comes out clean. Leave on a wire rack until cool enough to eat.

Notes

  • Recipe adapted from Great Coffee Cakes, Sticky Buns, Muffins and More - Carole Walter.
  • These are best eaten fresh from the oven or else they will last for up to 3 days stored in a cake tin with a tight fitting lid.
  • Keep in a cool, dry place away from direct sunlight.

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