Cherry & Brown Butter Streusel Muffins
(from largomason’s recipe box)
You may have noticed this is an eggless recipe. If you would prefer to use eggs instead of the arrowroot or cornstarch: omit arrowroot/cornstarch from dry mix; reduce milk to 3/4 cup; add two eggs to butter mixture after you’ve added the milk – it should be cool enough that the eggs won’t cook.
Source: blueridgebaker.blogspot.com
Ingredients
- For the Streusel:
- 1/2 cup whole wheat flour
- pinch of salt
- 1/2 cup palm sugar
- 2.5 oz (5 tablespoons) unsalted butter, browned
- For the Muffins:
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1/2 cup palm sugar
- 1 tablespoon baking powder
- 3 tablespoons arrowroot or cornstarch*
- 1/4 teaspoon salt
- 4 ounces (1 stick) unsalted butter, browned
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups pitted cherries, then halved
Directions
-
eheat oven to 375. Line 12 regular muffin cups with liners, or butter and flour cups.
-
In a small bowl, combine all ingredients for streusel, mix well, and place in refrigerator until needed.
-
In a large bowl stir together flours, palm sugar, baking powder, arrowroot or cornstarch and salt. In the pan you browned your butter in, add milk and vanilla extract. Add butter mixture to dry ingredients, and mix until just combined. Fold in cherry halves. Distribute batter evenly among muffin cups. Crumble streusel on top of batter in cups. Bake for about 20 minutes, or until a tester inserted into center of muffins comes out clean.