Directions:
Preheat the oven to 375°F. Line a muffin tin with paper liners or grease each cup well.
In a large bowl, mix the flour, sugar, baking powder, and salt.
In another bowl, blend the egg, milk, melted butter, and vanilla.
Fold the wet ingredients into the dry, mixing just until combined to avoid overmixing.
Stir in the cherries gently, ensuring even distribution.
Spoon the batter into the muffin cups, filling each two-thirds full.
For the streusel, combine brown sugar, flour, and cinnamon. Cut in the butter until crumbly.
Sprinkle the streusel over the muffins.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
Indulge in this delightful summer salad that remains fresh in your refrigerator for up to 2 months.
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