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. 

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

1. Preheat the oven to 425°F/220°C. Line a muffin pan with muffin liners.
2. 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.

1. Mix the all-purpose flour, baking powder, and salt in a separate bowl. Set these dry ingredients aside.
2. Roughly chop the cherries. 
3. Add the melted butter, granulated sugar, eggs, vanilla, almond extract, and yogurt in a large bowl. 

1. Use a whisk to combine the wet ingredients until combined.

1. Fold the flour mixture in with a rubber spatula until almost all combined.

1. Add in the chopped cherries and fold until combined. 

1. 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

Continue to Content

Cherry Muffins with Streusel Top

Yield: 12

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These easy cherry muffins are tender and flavorful, with juicy cherries, a hint of almond extract, and a buttery streusel crumb. 

Print

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

1. Preheat the oven to 425°F/220°C. Line a muffin pan with paper liners.

Streusel

1. 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

1. Mix the all-purpose flour, baking powder, and salt in a separate bowl. Set these dry ingredients aside.
2. Roughly chop the cherries. 
3. Add the melted butter, granulated sugar, eggs, vanilla, almond extract, and yogurt in a large bowl. Whisk until combined.
4. Fold in the dry ingredients with a rubber spatula until almost all are combined. Add in the chopped cherries and fold until combined. 
5. Divide the batter evenly over the prepared muffin cups. Generously pile the streusel on top of each muffin. 
6. 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. 
7. 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. 

Recommended Products

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• 
  USA Pan Bakeware Muffin Pan, 12-Well, Aluminized Steel

Nutrition Information:

Yield: 12 Serving Size: 1
Amount 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