Cherry muffin recipe with almond streusel

4.88 from 8 votes

Plump, juicy cherries are the star of this cherry muffin recipe with almond streusel.

Prep Time15

Cook Time20

Total Time35

Course: Muffin recipes

Cuisine: American

Servings:

Calories: 318kcal

Author: Cheryl Bennett

2 cups all-purpose flour 240g
2 teaspoons baking powder 8g
¼ teaspoon salt
2 eggs
½ cup milk 113g / any kind of dairy or non-dairy milk, not skim
½ teaspoon almond extract
1 teaspoon vanilla extract
½ cup sugar 100g
¼ cup brown sugar 50g
8 tablespoons butter melted and cooled / 1 stick / 113g
1 ½ cups fresh cherries stems and pits removed, then sliced in half, or quartered for large cherries / 350g *measured after prepared

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.

In a small bowl, combine all the ingredients for the streusel except the melted butter, and stir to combine. Pour the butter over the mixture, and mix with a fork until you have coarse crumbs. Set aside. *Don't break up the big crumbles - thi is what you want.

In a medium bowl, combine flour, baking powder and salt. Whisk to combine and set aside.
Combine milk, eggs, sugars, butter, vanilla, and almond extract 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. *Do not overmix. This will make your muffins tough.
Fill muffin tins 2/3 full. Sprinkle each muffin with streusel topping.
Bake for 18 - 22 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 if fresh cherries are out of season. Cut them into quarters, do not thaw.
A note on salt – Not all salt is created equal. A teaspoon of Diamond Crystal kosher salt weighs about 2.7 grams, Morton's kosher salt weighs a little over 5 grams for a teaspoon and table salt weighs 6 grams for a teaspoon. So, adjust accordingly, depending on what kind of salt you are using.