Print

Almond Cherry Muffins with Streusel Topping

A muffin pan with a close-up photo of a almond cherry muffin tilted out.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

There is something heavenly about a freshly baked muffin bursting with juicy tart cherries and topped with a lovely almond streusel. That is exactly what you'll find here in this Almond Cherry Muffin made-from-scratch recipe.

Ingredients

Scale

Streusel Topping:

  • 1/2 cup All-Purpose Flour
  • 1/2 cup Brown Sugar
  • 4 tablespoons Cold Butter, cut into small pieces
  • 1/2 cup Almonds, Slivered
  • 1/2 teaspoon Pure Almond Extract

Muffin Batter:

  • 1/2 cup Butter (room temperature)
  • 1/2 cup White Sugar
  • 1/2 cup Brown Sugar
  • 1/4 cup Canola Oil
  • 2 large Eggs and 1 large Egg Yolk
  • 3/4 cup Sour Cream
  • 1/2 teaspoon Pure Almond Extract
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 12-ounce package Pitted Tart Cherries (2 cups), frozen
  • 1/2 cup Almonds, Slivered

Instructions

  • Preheat the oven to 425°F. Grease or Line a regular muffin tin.

For the Streusel Topping:

  • In a medium-sized bowl, mix together 1/2 cup all-purpose flour and 1/2 cup brown sugar. Add in 1/2 teaspoon of pure almond extract.
  • With a pastry blender cut in 4 tablespoons of cold butter (cut into small pieces) until the mixture is a coarse texture and the butter is about the size of peas.
  • Gently mix in 1/2 cup of slivered almonds.

For the Muffin Batter:

  • With a handheld or standing mixer and on high speed, cream together 1/2 cup butter (room temperature) and 1/2 cup each of brown and white sugar. Mix for about 2 minutes until smooth and creamy. Mix in 1/4 cup of canola oil.
  • Add 2 large eggs and 1 large egg yolk, one at a time. Beat well after each addition.
  • With the mixer speed on low, add in 3/4 cup of sour cream, 1/2 teaspoon pure almond extract and 1 teaspoon of pure vanilla extract until combined. Set aside.
  • In a medium-sized bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon of salt.
  • Mix the dry ingredients with the wet ones and stir only until the ingredients are combined. The batter will be lumpy at this stage.
  • Quickly rinse and blot 2 cups frozen pitted tart cherries (12-ounce package) with paper towels. While they are still frozen gently fold in the cherries along with 1/2 cup of slivered almonds into the muffin batter.
  • Fill each paper-lined muffin tin to the top and generously sprinkle the streusel topping on each muffin.
  • Bake in the 425°F oven for 5 minutes. While the muffins are still in the oven, turn the oven temperature down to 350°F and continue to bake for another 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the muffins from the oven and let sit for 5 minutes. Remove each muffin and place it on a wire baking rack to cool.
  • ENJOY!!

Notes

For the Streusel Topping:

  • For the streusel topping, start with cold butter and cut it into small pieces. Avoid using room
  • temperature or melted butter as that will cause the streusel to flatten out when cooked. Cold butter results in a crumbly topping instead of a gooey one.
  • Cut the butter into the flour and sugar until the mixture resembles coarse crumbs. The butter pieces when completed should be about the size of peas.
  • You can use a food processor to cut in the butter but be careful not to overwork it as the butter will become too small.
  • You don't want to use your hands as the warmth of your hands will cause the butter to soften.

For the Muffins:

  • When adding eggs to baked goods, it's best to add them one at a time, beating well after each one. In this cherry muffin recipe, I added an extra egg yolk to give them a richer and softer texture.
  • When choosing vanilla and almond extracts, go the extra mile and grab the "pure" and not the "imitation."
  • Make sure and bring the eggs, butter, and sour cream to room temperature before mixing. When dairy ingredients are at room temperature they form an emulsion that traps air. This allows the trapped air to expand during the baking process which produces fluffier baked goods.
  • Fold the dry ingredients into the wet ingredients and mix only until you no longer see the flour. The batter will be lumpy at this point but once the muffins are in the oven, the lumps will bake out.
  • Over-mixing the batter will cause the muffins to be tough and lose their fluff.
  • Let the baked muffins rest in the pan for five minutes. This allows them to firm up a bit and be released from the sides of the pan. Any longer than this, condensation from the pan can result in soggy muffins.
  • You should be able to store these at room temperature for up to four days. Do not store muffins in the refrigerator, as it can change their flavor and texture.
  • To freeze, let the muffins cool completely and lay them on a baking sheet. Place the baking sheet in the freezer to flash freeze for an hour or two.
  • Once they're completely frozen, place them in an airtight container. These will store in the freezer for up to two months.

Nutrition

Find it online: https://lingeralittle.com/almond-cherry-muffins-with-streusel-topping/