I will be SO glad when Spring finally arrives. This winter has been on the mild side (although not as mild as last year), but I’m tired of grey skies and grey days. I want warmth! I want sunshine! I want flowers, and green budding trees!
Have I mentioned Spring is my favorite season?
At the moment, however, there’s about two inches of snow on the ground – our gift from Winter Storm Saturn – and the sun is nowhere to be found. It’s cold, grey and dull outside, so something warm and comforting and deliciously wonderful is definitely in order.
So how about some Sour Cherry Streusel Muffins? ‘Cause they are quite possibly the best muffins I’ve ever made.
They embody the word “treat” – they’re not low calorie, they’re not low carb. What they are is divine; the muffins have a moist, well-formed crumb but are neither heavy nor soggy. The streusel topping is crunchy and rich, and the sour cherries lend a pleasing, fruity tartness that keep them from being too sweet. I really cannot relate how very good they are.
I sincerely suggest that these muffins be saved for a special occasion or when there will be many people to consume them, because they are worse than Lay’s Potato Chips – it’s really, really hard to eat just one.
Note: Sour cherries, also known as “pie cherries,” aren’t exactly in season right now, so feel free to use good quality frozen or canned – just make sure there’s no added sugars or other undesirable additives.
This would also be good baked in an 8″x8″ cake pan; just extend the baking time by about 10 minutes. Coffee cake!
- 1 1/2 cups almond flour
- 4 tablespoons tapioca flour
- 2 tablespoons potato flour
- 1/3 cup coconut sugar
- 1/2 teaspoon kosher sea salt
- 1/2 teaspoon baking soda
- 3 large eggs
- 1/4 cup ghee or clarified butter, melted and cooled
- 1 cup chopped sour cherries
- Streusel Topping:
- 1 cup coarsely chopped pecans
- 1/4 cup tapioca flour
- 2 tablespoons potato flour
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon cinnamon
- 1/4 teaspoon ground mace
- 1/2 cup coconut sugar
- 2 to 3 tablespoon ghee or clarified butter, melted
- Preheat oven to 350 F. Generously grease the cups of a standard, one-dozen muffin tin.
- Combine the pecans, tapioca and potato flours, coconut sugar, shredded coconut, cinnamon and mace in a small bowl. Stir in the melted ghee, one tablespoon at a time, until the mixture is moist and crumbly, but not wet. Set aside.
- In a large bowl, combine the almond flour, tapioca flour, potato flour, coconut sugar, salt and baking soda. Beat the eggs in a small bowl, and stir into the almond flour mixture. Add the melted ghee and beat lightly by hand with a wooden spoon, until thoroughly combined. Gently fold in the cherries.
- Divide the batter equally between the greased muffin cups and sprinkle with the streusel topping. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes before removing from the pan. Cool completely before serving.
- Nutrition (per serving): 306 calories, 22.6g total fat, 61.8mg cholesterol, 153.2mg sodium, 220.4mg potassium, 21.3g carbohydrates, 3.9g fiber, 10.3g sugar, 3.2g protein