Cherry Muffins with Crispy Topping
canola or olive
pitted and chopped
Preheat oven to 400°,
Line a muffin pan with cupcake liners.
Stir together the flour, the first amount of sugar, baking powder and salt until well combined.
Add in the oil, milk and egg. Stir together until well combined. Don't worry about the occasional lump or small dry patch if it looks mostly combined.
Gently fold in the cherries. Scoop the dough into cupcake liners until they are 2/3 of the way full.
Sprinkle 1/2 tsp. of sugar on top of each muffin for a crunchy topping.
Bake the muffins for 20-24 minutes until golden brown and an inserted toothpick comes out clean.
You can substitute almond or soy milk for the milk in this recipe, so they can be made dairy free.