Monday, July 7, 2008

Cherry Country

Traverse City, Michigan is in the heart of cherry country. These Cherry Streusel muffins are so delicious you'll think you're at a country inn overlooking Grand Traverse Bay!

2 1/4 cups flour
1 1/4 cups sugar (3/4 cup and 1/2 cup)
1 1/2 sticks butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 egg, beaten
1 teaspoon almond extract

1 (8 oz) 1/3 Less Fat "Neufch√Ętel" cream cheese
1 egg
48 tart or sweet cherries, pitted

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray. In a food processor, pulse flour, butter and 3/4 cup of the sugar until crumbly. Remove 1 cup of this flour mixture and set aside. Pour the remaining flour mixture into a mixing bowl. Add baking powder, baking soda, salt, sour cream, egg, and almond extract and mix well. Using a cookie dough scoop, drop a mound of dough into each muffin tin and spread a bit to create a muffin base. Place 4 cherries on top of dough. In the (now empty) food processor bowl, blend cream cheese, 1 egg and the remaining 1/2 cup of sugar. Spoon a dollop over cherries in each muffin tin. Spoon any remaining dough into each muffin tin and top generously with reserved crumble mixture. Bake for 20 minutes.


MmeBenaut said...

Anne, just reading this made my mouth water. At first I thought, I can do this but a I kept reading, I had a thought that the level of difficulty must be about 15. I know that sounds lame but I'm not much of a baker. Still, if things change and I'm feeling more confident, I might give it a try - at least I'll know where to look!

Anne Reeves said...

Oh, it really isn't hard at all. It is just a bunch of layers (dough, cherries, cream cheese, streusel crumbs) in one muffin cup. I only said to use a cookie dough scoop because the dough is sticky. They are especially good right out of the oven...I know you can do it!