Plump, juicy cherries are the star of this cherry muffin recipe. Topped with a cinnamon almond streusel and drizzled with a simple glaze, these muffins are mixed by hand and ready in about 30 minutes. Like most of my fresh cherry recipes, these muffins are made with sweet, not sour, cherries.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
Whether you are a beginner level baker or a seasoned pro, this recipe works for everyone. Muffins are a great starting point for those that are new to baking because they don’t require anything more than a bit of mixing and stirring.
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Why you should make this recipe
- Quick & Easy – Muffins are great, even for beginner bakers.
- Grab and go breakfast – Muffins make an easy breakfast on the go.
- Versatile – You can swap out cherries for other fruit to make different versions of this recipes.
Cherry muffins with almond streusel
Muffins are always best on the day the are baked, which is why I normally save them for the weekends, because we can slow down enough to actually enjoy them.
Cherry season is fairly short, so get them while you can. When it’s over, I turn to frozen cherries to make these muffins.
The muffins are topped with a cinnamon almond streusel and then drizzled with a simple glaze once cooled. They are quick, easy, and delicious.
Common pantry ingredients are used for this simple muffin recipe. Aside from the fresh cherries, you probably have everything you need already!
I used the cinnamon streusel recipe from my banana muffins for the topping. It pairs beautifully with the fresh cherries and can be used on any kind of crumble. Below is everything you’ll need to make this cherry muffin recipe.
- Flour – All purpose flour is the backbone of these muffins.
- Vanilla – Adds wonderful flavor to this cherry muffin recipe.
- Baking powder – Provides lift to make muffins rise.
- Salt – All baked goods need salt.
- Milk – Provides moisture to the batter. Use any milk you prefer.
- Cherries – Sweet summer cherries are the star in this recipe.
- Eggs – Provide moisture and structure to the muffins.
- Brown sugar – Adds sweetness and a different flavor than white sugar.
- Sugar – Adds sweetness to the muffins.
- Butter – Unsalted butter lets you control the amount of salt in the recipe.
How to make streusel topping
The streusel recipe for these cherry muffins is super simple. No cutting in butter or working the mixture between your fingers.
Mix the sugars, flour, oats, almonds and cinnamon together in a small bowl. Pour the melted butter in and mix with a fork to combine.
Try not to break the chunks of streusel into really small pieces, as it will melt into the cherry muffins instead of staying on top like it is supposed to. You want big pieces of streusel to sprinkle over the tops.
The muffins themselves are not overly sweet, so the addition of the streusel topping is especially nice. It not only gives it a bit of texture, but it also gives the muffin a little extra sweetness.
For a little extra something, make a simple glaze with powdered sugar and milk to drizzle over the tops.
What is the muffin method?
The muffin method, which isn’t just for muffins, is basically this:
- Dry ingredients in one bowl
- Wet ingredients in another bowl
- Pour wet into dry
- Stir just until it’s all incorporated
- Bake your muffins
I love an easy recipe like this. There is comfort in knowing that it is a simple, straightforward task and you are all but guaranteed a good result.
Especially when that result is warm muffins full of fresh fruit and buttery streusel topping. If you want to get deeper into it, you can read all about the muffin method.
Cherry muffin recipe FAQ’s
Here are a few helpful tips and tricks for success. One word of advice when making muffins – make sure that the milk and eggs are room temperature before you start.
Why does this matter? Because when you pour melted butter into cold milk, it will immediately clump up instead of incorporating properly into the mixture. When everything is room temperature, this doesn’t happen.
Yep! Cherry season is short, so using frozen cherries is a great way to enjoy this recipe all year.
Muffins freeze really well. Place them on a baking sheet and freeze for an hour. Wrap tightly and store in the freezer for about a month.
Yes. You can make it ahead and store it in the fridge.
Variations and substitutions
Try a different fruit in the muffin batter to make variations of this recipe. If you don’t feel like making the glaze or the streusel, leave them off. They muffins will still taste great!
You can substitute cow milk for almond milk in the muffin batter, if you prefer.
Helpful tools and equipment
- A cherry pitter is without a doubt your most valuable tool when it comes to working with fresh cherries.
- I prefer using a rubber spatula to stir the batter, as it’s easier to scrape the bottom of the bowl to incorporate the flour instead of stirring with a spoon.
- Nonstick muffin pans are perfect for those who don’t want to use paper liners.
- If you are going to use paper liners, go straight to commercial bakeware, like this traditional muffin pan.
- Tulip style paper liners – these are the exact same liners that I used.
- A 2 ounce scoop will give you uniform muffins. I highly recommend using it.
What other recipes can I make with fresh cherries?
Here are some of our favorite cherry recipes. I make most of them almost every summer.
- Cherry crumb cake
- Fresh cherry daiquiri
- Cherry crisp recipe
- Cherry hand pies from scratch
- Sour cream cherry scones
- Pickled cherries
- Cherry clafouti
- Cherry chutney
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For the muffins
- 2 cups all-purpose flour // 240g
- 2 teaspoons baking powder // 8g
- 1/4 teaspoon salt
- 1/2 cup milk - any kind of dairy or non-dairy milk // 113g
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup sugar // 100g
- 1/4 cup brown sugar // 50g
- 1 stick butter (8 tbsp.), melted and cooled // 113g
- 1 1/2 cups fresh cherries, stems and pits removed, then sliced in half // 338g
For the cinnamon almond streusel
- 1/4 cup old fashioned oats // 22g
- 1/2 cup flour // 60g
- 1/4 cup brown sugar //50g
- 1/4 cup sliced almonds // 22g
- 1 tsp. ground cinnamon
- 1/2 stick butter (4 tbsp.), melted and cooled // 56g
For icing drizzle
- 1/4 cup powdered sugar (icing sugar) // 29g
- 1 - 2 tbsps. half and half or milk
- Preheat oven to 400°F / 200°C. Line a muffin tin with papers, or butter and flour the pan, or coat with nonstick baking spray. Whichever method you prefer.
- In a small bowl, combine all the ingredients for the streusel except the melted butter. Pour in the butter and mix with a fork until you have coarse crumbs. Set aside.
- In a medium bowl, combine flour, baking powder and salt. Whisk to combine and set aside.
- Combine milk, eggs, sugars, vanilla and butter in separate bowl and whisk to incorporate.
- Pour wet ingredients over dry ingredients. Gently stir with a spatula until not quite fully mixed.
- Add cherries by folding in with a spatula, making sure to scrape the bottom of the bowl. Again, do not overmix. This will make your muffins tough.
- Fill muffin tins 2/3 full. Sprinkle each muffin with streusel topping.
- Bake for 18 - 20 minutes, or until a tester comes out with only a few moist crumbs on it.
- Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.
- Once muffins have cooled completely, combine powdered sugar and milk or half & half in a small bowl and drizzle with a spoon over the tops.
You can use frozen cherries in place of fresh if cherries are out of season.
Serving Size:1 muffin
Amount Per Serving: Calories: 337Total Fat: 15gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 66mgSodium: 246mgCarbohydrates: 46gFiber: 2gSugar: 24gProtein: 6g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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