Cherry Pie Streusel Jumbo Muffins - cooking recipe

Ingredients

STREUSEL
1/3 cup flour
3 tablespoons ground almonds
2 tablespoons packed light brown sugar
1/8 teaspoon cinnamon
1 dash salt
2 tablespoons butter, chilled
MUFFINS
1 3/4 cups flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk, at room temperature
1/3 cup butter, melted and cooled (5 1/3 Tbsp.)
1 large egg, lightly beaten,at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup cherry pie filling

Preparation

Preheat oven to 400*F.
Grease 6 jumbo muffin cups, or line with jumbo paper liners.
STREUSEL: In a small bowl, stir together the flour, almonds, brown sugar, cinnamon, and salt.
Cut the butter into 1/2\" cubes and distribute evenly over the flour mixture; cut butter in until mixture is crumbly.
Set aside.
MUFFINS: In a large bowl, stir together the flour, sugar, baking powder, and salt.
In another bowl, stir together the milk, melted butter, egg, vanilla, and almond extracts.
Make a well in the center of the flour mixture; add the milk mixture and stir just until combined.
Do not overmix.
Divide a little less than 1/2 the batter amongst the prepared muffin cups, spreading to cover bottoms.
Place 1 Tbsp. of pie filling in the center of each cup, being careful to avoid the sides of the cup.
Set aside 1/2 cup of the streusel; sprinkle remainder over the pie filling.
Cover with remaining batter, top each with another 1 Tbsp. of pie filling; sprinkle remaining streusel over tops.
Bake for 25-30 minutes, or until tops are lightly browned and a toothpick inserted in a\"batter\" section comes out clean.
Cool 10 minutes in pan on a wire rack before inverting; cool completely.
Serve warm, or cool completely and store wrapped airtight in the refrigerator.
Bring to room temperature before serving.