Decadent Double Dutch Cherry Muffins with Crumb Topping

1.Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

2.In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined.

3.In another bowl, mix together 1/2 cup of melted unsalted butter, 1 cup of buttermilk, 2 large eggs, and 1 teaspoon of vanilla extract until smooth.

4.Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

5.Fold in 1 1/2 cups of pitted and halved cherries into the batter until evenly distributed.

6.In a separate bowl, prepare the crumb topping by combining 1/2 cup of brown sugar, 1/2 cup of rolled oats, 1/3 cup of all-purpose flour, 1/4 cup of softened unsalted butter, and 1 teaspoon of ground cinnamon. Mix until crumbly and well combined.

7.Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the crumb topping generously over each muffin.

8.Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9.Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.