Cherry Crumble Muffins with Streusel Topping, fresh black cherries and a hint of almond, some delicious muffins that are wonderfully moist, with a crispy topping that resembles a crumble and juicy vibrant cherries that taste like summer. The muffins are some delicious bites that can be enjoyed as a sweet breakast or brunch, an afternoon snack, or a sweet treat on the go.
Cherry season is too short not to make the most of it! I absolutely love cherries, juicy, incredibly vibrant and full of goodness! Sour cherries are wonderful in bakes and preserves, but sweet cherries can also be enjoyed on their own, which is a bonus!
My cherry muffins are such a treat! They are inspired by the classic French dessert Clafoutis, which is famous for its unique flavour and texture, and where the combo almond & cherry is one of a kind.
Not that the cherries are not enough to bring tons of flavour by themselves, but the almond flavour really lifts them up and every bite is like a sweet dream! Add some golden, crispy and beautifully buttery topping to them, and you have the best muffins you could possibly ask for!
The only bit that I didn’t particularly enjoy was pitting the cherries, good God, they stained a lot! But it was so worth the effort! Do give them a go!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
The streusel topping
- melted butter – I used salted butter, if you use unsalted butter, add a pinch a salt to the topping
- flour – just everyday plain flour would do
- sugar – granulated or caster sugar are the best, as they make the topping crispy
- almond extract – optional, but adds lots of flavour
The muffins
- black cherries – different cherries will bring different results and colour to the batter, the ones I used were very juicy and made the batter purple. You can also use frozen cherries, but the baking time will change
- flour – I used self-raising flour to help the muffins get a good height
- baking powder – combined with the self-raising flour makes the muffins light and airy
- melted butter – they made the muffins rich and moist
- eggs -at room temperature
- buttermilk – the best ingredient if you want super moist muffins, it can be swapped for yogurt or milk, but they won’t be as moist
- sugar – I used granulated sugar
- almond extract – for an intense almond flavour
Step-by-step photos and instructions
- preheat the oven to 220 degrees Celsius (390 Fahrenheit
- to make the streusel topping, mix the flour, sugar, almond extract and melted butter until you get a crumbly texture
- set aside until ready to use
- to make the muffins, use a large bowl to sift the flour, then add the sugar and baking powder and mix to combine
- separately, beat the eggs well using a fork, add the melted butter, buttermilk and almond extract, and mix to combine
- combine the wet ingredients with the dry ingredients and roughly chopped cherries, and mix to get a batter
- grease and flour the muffin holes, and divide the batter evenly
- top with the crumble mixture
- bake for 5 minutes at 220 degrees Celsius (428 Fahrenheit), then lower the temperature to 180 degrees Celsius (350 Fahrenheit) and make for a further 20 minutes
Can I use frozen or canned cherries instead of fresh ones?
The answer is yes, but be mindful that the frozen cherries are likely to slow the baking time down, so you might need to leave them in the oven for extra 5 minutes or so, do keep an eye on them.
If you want to freeze fresh cherries, I would highly recommend pitting them before freezing, otherwise it will be more difficult to do so once they are frozen.
If you use canned cherries, make sure you drain them well before adding them to the batter, otherwise the batter will be too wet, which will change the consistency of the muffins.
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Cherry Crumble Muffins
Cherry Crumble Muffins with Streusel Topping, fresh black cherries and a hint of almond, some delicious muffins that are wonderfully moist, with a crispy topping that resembles a crumble and juicy vibrant cherries that taste like summer. The muffins are some delicious bites that can be enjoyed as a sweet breakast or brunch, an afternoon snack, or a sweet treat on the go.
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Servings: 12 muffins
Calories: 1632kcal
Instructions
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Preheat the oven to 220 degrees Celsius (428 Fahrenheit).
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To make the muffins, sift the self-raising flour in a large bowl, add the sugar and baking powder and mix well to combine.
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Separately, use a fork to beat the eggs well, then add the buttermilk, melted butter and almond extract.
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Combine the wet ingredients with the dry ingredients and roughly-chopped cherries, and use a spatula to combine.
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Grease and flour a 12-hole muffin tray, and divide the batter evenly.
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To make the streusel topping, combine the flour, sugar, melted butter and almond extract to get a crumbly texture.
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Divide the crumble mixture between all the muffins.
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Bake for 5 minutes, then reduce the temperature to 180 degrees Celsius (350 Fahrenheit) and bake for a further 20 minutes.
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Leave to cool, then use a sharp knife to run around the edges to loosen up the muffins, they should come out easily.
Notes
- Baking the muffins at a high temperature for the first 5 minutes ensures that the muffins get a quick rise, which helps with the dome-shaped top
- Do not bake them entirely at a high temperature, as they will likely burn, reduce the temperature so they can continue to bake nicely and get a lovely golden topping
Nutrition
Calories: 1632kcal | Carbohydrates: 365g | Protein: 32g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 200mg | Potassium: 4803mg | Fiber: 44g | Sugar: 246g | Vitamin A: 35329IU | Vitamin C: 272mg | Calcium: 479mg | Iron: 9mg