Muffins date back to the tenth or eleventh century, with references to a muffin style recipe being recorded in Wales all those years ago. However, the muffin that was made in medieval times bears very little similarity to the one that modern Americans think of. Way back then, muffins were a yeast-raised bread that was cooked on a griddle.
The end result was that medieval Welsh muffins resembled what we would consider being more of an English muffin. Most modern Americans picture a lightly sweetened, fluffy, fruit-filled quick bread when they think of muffins. Muffins in the modern mind are more closely related to cake than to bread.
Cherry Muffins Recipe
- 12-Muffin Baking Pan
- Small bowl
- Large bowl
- 1 3/4 cups Flour
- 3 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/2 cup Sugar
- 1 pc Egg
- 6 ounces Greek Yogurt Vanilla or Cherry flavored If you use plain yogurt, add an extra two tablespoons of sugar to the batter
- 1/2 cup Vegetable Oil
- 1/2 cup Milk
- 1/2 teaspoon Vanilla Extract
- 1 1/2 cups Frozen Tart Cherries slightly thawed and coarsely chopped
Streusel Topping Ingredients
- 1/4 cup Flour
- 1/4 cup Sugar
- 1 dash Cinnamon
- 3 tbsp Butter
- Preheat the oven to 400 degrees.
- Grease a 12 muffin and cupcake pan with cooking spray or add a teaspoon of cooking oil to each one. Alternately, you can line them with cupcake wrappers.
- First, you will create the streusel mixture. In a small bowl, microwave the butter for about ten seconds until it is very soft.
- Add the flour, sugar, and cinnamon, using a fork to combine them until the mixture is dry and crumbly and all the butter is incorporated. Set the streusel topping aside.
- In a large bowl, mix together the flour, baking powder, salt, and baking soda. Add the cherries and toss them with the dry ingredients to coat.
- Add the sugar and stir to combine. In a smaller bowl, beat the egg and then add in the yogurt, vegetable oil, and milk. Stir in the vanilla.
- Using a spatula, stir the wet ingredients into the flour mixture. Stir just until the dry ingredients are moistened. Do not over mix the muffin batter or your muffins will be tough.
- Spoon the batter evenly among the prepared muffin cups. Top each muffin with a small spoonful of the streusel topping, evenly distributing it. Bake the muffins for about 18 to 20 minutes or until the center of the muffins spring up when lightly touched.
- Remove the muffins from the oven and let them cool for about 5 minutes before removing them from the pan. These muffins are best served when slightly warm, but they are not bad when cool either.
April Freeman enjoys creating all kinds of recipes for her friends and family from her country kitchen in Middle Tennessee. She and her family raise beef cattle, chickens, and all sorts of fruits and veggies on their farm, and she specializes in featuring farm-fresh foods in the recipes that she creates and serves. April says that her slogan is “Are you hungry?” and she feels that one way of showing love and connecting with others is to serve delicious favorite foods to others. Her favorite thing to cook is pies of all kinds.