Cherry Crumb Muffins

• nonstick cooking spray Crumb topping
• ½ cup toasted pecans or walnuts
• ¼ cup unbleached, all-purpose flour
• ¹∕³ cup light brown sugar
• ¼ cup (½ stick) unsalted butter, cold and cut into small cubes 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• Muffins: 1½ cups unbleached, all-purpose flour
• ½ tablespoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¹∕³ cup granulated sugar
• ¼ cup light brown sugar
• ¾ cup buttermilk
• ¹∕³ cup vegetable oil
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup dried cherries

Nutritional information per muffin: Calories 151 (39% from fat) | carb. 21g | pro. 2g | fat 7g | sat. fat 1g | chol. 18mg | sod. 258mg | calc. 18mg | fiber 0g

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with nonstick cooking spray.
2. Insert the small metal chopping blade into the small work bowl of the Cuisinart® Food Processor.
3. Put the pecans for the crumb topping recipe into the small work bowl and pulse to roughly chop. Add remaining crumb topping ingredients and pulse to achieve a crumb-like mixture, about 5 to 6 pulses. Remove work bowl and reserve.
4. Insert the large metal chopping blade into the medium work bowl. Process the dry ingredients for the muffins: the flour, baking soda, salt and cinnamon, for 10 seconds to sift. Remove work bowl and reserve.
5. Replace the large metal chopping blade into the large work bowl; add the sugars and buttermilk, and process for about 5 seconds to combine. Stir together the oil, eggs and vanilla in a liquid measuring cup. With the machine running, pour the liquid ingredients through the small feed tube and process until combined. Add the dry ingredients and process on the dough speed for about 4 to 5 seconds. Scrape the work bowl and add the dried cherries, pulse 2 to 3 times to combine.
6. Scoop muffin batter evenly into the prepared muffin pan. Sprinkle the crumb topping evenly on the tops of each muffin
7. Bake for 18 to 20 minutes, until a cake tester comes out clean.