Cherry Muffins with crumb topping

Makes 16-18 Muffins

Ingredients

Crumb Topping
- 1 cup all purpose four
- 3 Tbsp light brown sugar
- 2 Tbsp granulated sugar
- 1 tsp baking powder
- pinch of salt
- 6 Tbsp melted butter or margarine

Muffin Batter

- 1 3/4 cups all purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 canola oil
- 3/4 whole milk (I used skim and it worked fine)
- 1 tsp pure vanilla extract
- 1 1/2 cup pitted cherries

Directions

1. Preheat oven to 375 and line 18 muff cups with paper liners
2. Make the crumb topping: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps
3. Make the muffins: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl combine the sugar, eggs and canola oil and beat with a hand mixer on slow speed until combined. Beat in the milk and vanilla. Add the flour mixture all at once and beat on low speed until batter is smooth. Stir in cherries
4. Fill muffin cups 3/4 full and then sprinkle the crumb topping on top of each. Bake for 30 min or until the muffins are golden and a toothpick comes out clean (my oven baked them in 20 min so make sure you watch). Let cool for 10 mins and watch husband devour half a pan in 15 min.

*note* you can also make loafs out of this recipe, I made 24 muffins and 1 loaf with a double batch

and now you all know my oven needs to be cleaned. You should also no that won't be happening until baby is here and bending over isn't so much work