Easy Dried Cherry Muffins With Almond Streusel

There’s something about a bakery-style muffin that feels like a special treat with your morning coffee, and these easy dried cherry muffins with almond streusel are exactly that.

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These tender muffins are fluffy with just the right amount of sweet-tart flavor in every bite, and feel special without being complicated.

• Prep time: 10 minutes
• Bake time: 20 minutes
• Servings: 12 to 16 muffins
• Prep level: Beginner +

Ingredient Notes

• All-purpose flour: You can substitute with a 1:1 gluten-free baking flour blend. For a slightly healthier texture, replace up to 1/2 cup of all-purpose flour with whole wheat flour.
• Sour cream: Adds richness and moisture while keeping the muffins tender. Use full-fat sour cream for the best results. Plain Greek yogurt works great as a substitute.
• Milk: Use whole milk for richness, or substitute with almond milk or oat milk if needed.
• Salted butter: If using unsalted butter, add a little bit of salt to the batter.
• Dried cherries: Add bright, sweet-tart pops of flavor. Fresh cherries can be used, but they add extra moisture and slightly change the texture, so you may need to increase the baking time.
• Sliced almonds: Chopped pecans or walnuts can be used as a substitute.

Step-by-Step Instructions

Combine the flour, sugar, ground cinnamon, and cold butter in a small bowl. Mix it until the mixture resembles coarse crumbs. Gently stir in the almonds. Refrigerate while you make the batter.

Preheat the oven. Line muffin pans or grease well. In a large mixing bowl, whisk together the flour and baking powder and set aside. In a separate bowl, whisk together the eggs and the sugar. 

Whisk in the melted butter, extracts, milk, and the sour cream. Whisk until smooth.

Add the flour mixture to the wet ingredients. Mix until just combined. Gently fold in the dried cherries.

Portion batter evenly among the muffin cups. Sprinkle a generous amount of streusel over the top of each muffin, pressing it down slightly.

Bake until the tops are golden, and a toothpick inserted in the center of a muffin comes out clean. Cool in the pan before transferring them to a wire rack. Serve and enjoy.

See the recipe card below for complete measurements and bake time.

Laura Belle’s Tips

1. Don’t overmix the batter – Stir just until combined. Overmixing can make the muffins dense instead of light and tender.
2. Use room temperature ingredients – Eggs, sour cream, and milk blend more smoothly and help create an even texture.
3. Toss dried cherries in a little flour – This helps keep them from sinking to the bottom of the muffins.
4. Keep the butter cold for the streusel – Cold butter is key for getting that crumbly, bakery-style topping. 

What Goes with Cherry Almond Muffins?

These muffins are a tasty treat on their own, but pairing them with the right extras turns them into a full cozy moment.

• A hot cup of coffee, a latte, or a small pot of tea complements the sweet-tart cherries perfectly.
• Since the muffins are sweet, pairing them with hot bacon, Texas potatoes, or a green chile relleno casserole creates a savory balance.
• Serve with vanilla or plain yogurt layered with granola and fresh fruit for a more complete breakfast.

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Yield: 12 to 16 muffins

Easy Dried Cherry Muffins With Almond Streusel

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Bakery-style muffins that feel like a special treat with your morning coffee. They're tender and fluffy with just the right amount of sweet-tart flavor in every bite

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 cups all-purpose flour
• 2.5 teaspoons baking powder
• 2 large eggs at room temperature
• 1/2 cup granulated sugar
• 1/2 cup melted butter
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 3/4 cup sour cream
• 1 cup dried cherries – roughly chopped
• Streusel Topping:
• 1/2 cup all-purpose flour
• 1/4 cup light brown sugar
• ​1/2 teaspoon ground cinnamon
• 4 tablespoons of cold butter – cut into chunks
• 1/4 cup sliced almonds

Instructions

1. Combine the flour, brown sugar, cinnamon, and cold butter in a small bowl. Use a fork or your fingers to mix it until the mixture resembles coarse crumbs. You want some pea-sized pieces. Gently stir in the almonds. Refrigerate while you prepare the batter.
2. Preheat the oven to 375°F. Line muffin pans with paper liners or generously grease with nonstick cooking spray.
3. In a large mixing bowl, whisk together the flour and baking powder and set aside.
4. In a separate large bowl, whisk together the eggs and the sugar. 
5. Pour in the melted butter, extracts, milk, and sour cream. Whisk until smooth and well combined.
6. Add the flour mixture in intervals to the wet ingredients. Mix until just combined. This is important – overmixing will make your muffins dense and tough.
7. Gently fold in the dried cherries with a rubber spatula.
8. Portion batter evenly among the muffin cups, filling each about three-quarters full. 
9. Remove the streusel from the fridge and sprinkle a generous amount over the top of each muffin, pressing it down ever so slightly so it adheres.
10. Bake for 18 to 20 minutes, until the tops are golden and a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.
11. Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack.

Notes

Helpful Tools and Equipment:

• Large bowl 
• Medium bowl 
• Small bowl
• Measuring cup and spoons
• Whisk
• Rubber spatula
• Muffin tins
• Muffin paper liners or nonstick cooking spray
• Wire rack

Tips:

• Don't overmix the batter
• Use room temperature ingredients 
• Toss dried cherries in a little flour 
• Keep the butter cold for the streusel 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 506Total Fat: 19gSaturated Fat: 10gUnsaturated Fat: 9gCholesterol: 74mgSodium: 247mgCarbohydrates: 75gFiber: 3gSugar: 30gProtein: 8g

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