Chocolate Cherry Streusel Muffin Tops Recipes

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
• Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
• Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.

Steps:

• Preheat oven to 350°F.
• Combine the flours, bran, baking powder, soda and salt in a small bowl.
• In a larger bowl combine the egg, yogurt, butter Fiori di Sicilia, orange juice and sugar.
• Mix the wet ingredients together until barely moistened. Stir in the frozen raspberries. Scoop the batter by a heaping 1/4 cup into an ungreased muffin top pan.
• Bake for 12 to 15 minutes, until light golden brown. Remove from oven and let cool on rack for about 5 minutes. Remove from the pan; let cool completely before glazing.
• The Glaze:.
• Combine all the ingredients until smooth: drizzle over muffin tops.

Steps:

• Preheat oven to 350*F.
• For the batter:.
• In a medium bowl, whisk together the flour, sugar, cherries, chips (if using), cocoa, baking powder and salt. Mix in the softened butter; the mixture will be crumbly.
• Add eggs and water and mix until evenly moistened. Use a generous 1/4 cup of batter to fill the cups of the muffin pan.
• For the topping:.
• In a medium bowl, whisk together all of the dry ingredients and the extract. Using a fork or your fingers, cut in the butter to form crumbs.
• Top the entire surface of each muffin with a generous amount of crumbs.
• Bake the muffin tops for 16-23 minutes, until a cake tester inserted in the center of one comes out clean.
• Cool the tops for 5 minutes in the pan, and then transfer them to a rack to cool completely.
• Dust with additional glazing or confectioners' sugar if desired. Enjoy!