2cupsfresh cherriespitted and quartered then frozen
¼cuppacked light brown sugar60g
Prep + Freeze: Pit cherries and cut into quarters. Lay on a baking sheet in one layer and freeze while prepping batter.
Steep: Preheat oven to 375°F. Line muffin tin with liners. In a small saucepan, add milk and tea bags. Over low heat bring the milk to just barely a simmer then remove from heat. Let steep while preparing the other ingredients.
Mix: In a large bowl, whisk together canola oil, honey, brown sugar, sour cream, vanilla, egg and egg yolk. Remove the tea bags from the milk and whisk the milk into the mixture. Add in the flour, baking powder and kosher salt. Stir with a spatula or wooden spoon until combined.
Fill: Fill muffin liners ¾ of the way. If using parchment cups (see notes) fill to the top.
Crumble: In a food processor, add the ingredients and pulse 5 to 8 times until butter is smaller than pea size and a crumbly texture. If you do not have a food processor, this can be done with a pastry cutter or your fingers. Sprinkle over each of the muffins.
Bake: Bake muffins at 375°F for 20 to 25 minutes until an inserted toothpick comes out clean. Best to eat right away for crisp crumble topping. Can be kept in an air tight container for 3 to 4 days, but crumble may soften.
Freezing the cherries is optional. By freezing, you'll reduce the likelihood of your batter being dyed by the natural cherry juice. If opting not to freeze, gently mix in the cherries with as little mixing possible.When freezing the cherries, line the baking sheet with parchment paper for easy removal if cherries are very juicy.