Soft Cherry Muffins With Crispy Streusel
These easy cherry muffins are tender and flavorful, with juicy cherries, a hint of almond extract, and a buttery streusel crumb. You can use frozen or fresh cherries!
The cherries in these delicious cherry muffins help give a wonderfully moist texture, complemented by the crisp muffin top thanks to the streusel topping. The muffin batter uses yogurt, or buttermilk resulting in fluffy muffins with a tender crumb.
The crispy streusel topping is one of the best parts of these beautiful muffins. It’s like bites of a shortbread cookie, giving another texture element to the muffin.
Ingredients
The ingredient amounts for this easy recipe are listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need –
- All-purpose flour – For the muffin batter and some for the streusel topping
- Baking powder
- Salt
- Melted butter – This can be salted or unsalted butter.
- Granulated sugar – In the basic muffin batter and in the streusel. For a richer flavor, you can also use soft brown sugar in the streusel top.
- Large eggs
- Vanilla extract or paste
- Almond extract – a wonderful addition to the cherry flavor.
- Ground cinnamon – Just a pinch in the topping.
- Natural yogurt – This can be substituted with Greek yogurt or buttermilk.
- Sweet cherries – These can be fresh sweet cherries or frozen cherries. If using frozen cherries, give them a rinse in cold water to stop them bleeding into the batter. I do this for my frozen berry muffins too.
- Sliced almonds, optional, but add extra crunch to the streusel.
Equipment
You will need a standard 12-hole muffin tray and paper liners or nonstick spray for the muffin pan.
Measuring – This recipe uses grams as the main measurement. There are measuring cup measurements included too for US-size cups. Note that these are smaller than metric. For best results, use a kitchen scale.
Method
- Preheat the oven to 425°F/220°C. Line a muffin pan with muffin liners.
- Combine melted butter, granulated sugar, cinnamon, sliced almonds, and all-purpose flour in a medium bowl. Use a fork to combine it into a coarse crumb, then set it aside.
- Mix the all-purpose flour, baking powder, and salt in a separate bowl. Set these dry ingredients aside.
- Roughly chop the cherries.
- Add the melted butter, granulated sugar, eggs, vanilla, almond extract, and yogurt in a large bowl.
- Use a whisk to combine the wet ingredients until combined.
- Fold the flour mixture in with a rubber spatula until almost all combined.
- Add in the chopped cherries and fold until combined.
- Divide the batter evenly over the prepared muffin cups. Generously pile the streusel on top of each muffin.
Bake the muffins at 425°F/220°C for 5 minutes, then turn the oven down to 350°F/180°C and continue baking for another 18-20 minutes or until the tops of the muffins are golden brown and spring back when lightly pressed in the center. This initial hot temperature helps give that big domed top.Remove them from the oven and let the muffins cool in the tin for 10 minutes before removing and placing them on a wire rack to cool to room temperature.
Serving and storing
Leftover muffins can be stored at room temperature in an airtight container for up to 3 days. They can also be frozen for up to 3 months. Let them cool completely, and place each muffin in a freezer-safe container or freezer bag.
Thaw in the fridge or on the bench. The muffins can be rewarmed in the microwave or in the oven for 5 minutes at around 300°F/150°C for a fresh-baked muffin texture.
Related recipes
Whether looking for more cherry recipes or other favorite muffins, I think you might enjoy these!
- Cherry Pie with Frozen Cherries
- Blueberry Muffins
- Raspberry White Chocolate Muffins
- Cherry Cake Filling
Cherry Muffins with Streusel Top
These easy cherry muffins are tender and flavorful, with juicy cherries, a hint of almond extract, and a buttery streusel crumb.
Ingredients
Streusel
- 45g (3 Tablespoons) unsalted butter, melted
- 63g (½ cup) all-purpose flour
- 65g (⅓ cup) granulated sugar
- 20g (1/4 cup) sliced almonds
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Cherry Muffins
- 250g (2 cups*) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 113g (½ cup) unsalted butter, melted and slightly cooled
- 200g (1 cup) granulated sugar
- 180g (¾ cup) natural yogurt, room temperature
- 2 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla paste or extract
- 260g (1 ¾ cups) fresh or frozen pitted dark cherries
Instructions
- Preheat the oven to 425°F/220°C. Line a muffin pan with paper liners.
Streusel
- Combine melted butter, granulated sugar, cinnamon, sliced almonds, and all-purpose flour in a medium bowl. Use a fork to combine it into a coarse crumb, then set it aside.
Muffins
- Mix the all-purpose flour, baking powder, and salt in a separate bowl. Set these dry ingredients aside.
- Roughly chop the cherries.
- Add the melted butter, granulated sugar, eggs, vanilla, almond extract, and yogurt in a large bowl. Whisk until combined.
- Fold in the dry ingredients with a rubber spatula until almost all are combined. Add in the chopped cherries and fold until combined.
- Divide the batter evenly over the prepared muffin cups. Generously pile the streusel on top of each muffin.
- Bake the muffins at 425°F/220°C for 5 minutes, then turn the oven down to 350°F/180°C and continue baking for another 18-20 minutes or until the tops of the muffins are golden brown and spring back when lightly pressed in the center.
- Remove them from the oven and let the muffins cool in the tin for 10 minutes before removing and placing them on a wire rack to cool to room temperature.
Notes
*The cup sizes are US size which is smaller than metric. For best results, use scales.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 322Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 60mgSodium: 225mgCarbohydrates: 47gFiber: 1gSugar: 26gProtein: 5g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
I just made these to take to the family Thanksgiving. I had to try one, to be sure they were good to take. These are life-alterningly good. Make them.
That said, I use a big toaster oven for all baking, and did have to bake them a good 18-20 minutes past the directed time, turned up to 400. I think I’ll leave it at the beginning temp next time and just keep an eye for a good time.
So happy you loved them!