Cherry Streusel Muffins are my way of adapting a German Recipe to America. Kaffee Klatsch and Kirsch Streusel Kuchen are a traditional German combination. A slice of Cherry Streusel cake, a cup of coffee and friends. What could be nicer for an afternoon treat?
Sadly, most of my American friends don’t drop in for a piece of cake. (We need to change that! It would be more Gemütlich to sit with a friend in my kitchen than at a Starbucks). So I don’t bake a cake as often as I would like. But I do love those flavors, and I wanted to make it without wasting cake (or eating the whole thing myself).
When my kids were younger, I was often asked to bring something for the PTA breakfast, or a Teacher meeting. Ha! Now was my chance! I adapted this recipe from my favorite Kirsch Kuchen / Cherry Streusel cake recipe. This isn’t a traditional muffin, but it’s not really a slice of cake either. And I could freeze the extras to pull out as needed for a quick treat, if there were ever any left over. (Funny, there never are.)
The Muffin is made from basic ingredients… flour, sugar, butter, eggs…. add some vanilla and lemon peel for flavor, and bake it with tart juicy cherries. I guess you can consider it your own personal cake. (And they are delicious enough to eat two, or maybe even three).
I used Morrello Cherries from a jar (mine come from Trader Joes), because they are tart and juicy. You can used canned cherries… just not cherry pie filling, and PLEASE don’t bother with Marishino Cherries (not even sure if those things really are cherries). Fresh Cherries would work too…
You can use Apricots, Peaches, Boysenberries or Blueberries.
Be creative…. and if you don’t want to make this recipe as muffins… you can easily just put the batter into a 9 inch Springform cake pan. Bake it longer (around 45 minutes), and you have Cherry Streusel cake.