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Overhead shot of muffins with dried cherries in a metal muffin pan.

Dried Cherry Muffins with Streusel Topping

Megan Weimer
These fluffy dried cherry muffins have a buttery streusel topping with a hint of almond extract. Perfect for breakfast or brunch, these easy-to-make treats are bursting with flavor and don't require a mixer!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast and Brunch
Cuisine American
Servings 14 muffins
Calories 311.7 kcal

Equipment

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Ingredients
 
 

Streusel

Muffins

Instructions
 

Streusel

  • Whisk flour, granulated sugar, and melted butter in a small bowl with a fork until crumbs form. Chill in the fridge while you make the muffin batter.
    36 grams all purpose flour, 60 grams granulated sugar, 28 grams unsalted butter

Muffins

  • Place muffin liners in every other cup of a muffin pan and set aside. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
  • In a large bowl, whisk the melted butter, oil, eggs, vanilla, and almond extract together until smooth and well combined. Then stir in the buttermilk.
    56 grams unsalted butter, 50 grams vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, ¼ teaspoons almond extract, 160 grams buttermilk
  • Add the flour, sugar, baking powder, and salt to the bowl of wet ingredients. Fold the dry ingredients into the wet ingredients with a rubber spatula until there are a few dry streaks of flour remaining.
    320 grams all purpose flour, 250 grams granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt
  • Fold in the dried cherries until evenly distributed with no dry streaks of flour.
    180 grams dried cherries
  • Scoop the batter into the muffin liners, filling each to the top. Sprinkle with streusel and coarse sugar if desired.
  • Bake at 425°F (220°C) for 5 minutes. Then reduce the heat to 375°F (190°C) and bake for 15-20 more minutes until a toothpick inserted in the center comes out clean with a few moist crumbs.
  • Remove from the oven and let the muffins cool in the hot pan for 5 minutes before transferring to a wire cooling rack. Cool completely and enjoy!

Notes

    • Use room temperature ingredients because they mix together easily, leading to a smoother batter and uniform bake.
    • Don't overmix the batter because it can lead to dense, tough muffins. Stop mixing as soon as the dry ingredients are just incorporated into the wet ingredients and you don't see any streaks of flour.
    • Use every other muffin well. Having a space between each muffin allows hot air to get to each side of the muffin, causing them to rise more and get golden brown.
Storage: Store in an airtight container at room temperature for up to 4 days.
Freezing:  Transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator or on the counter for a couple hours before enjoying.

Nutrition

Serving: 1muffinCalories: 311.7kcalCarbohydrates: 51.8gProtein: 4.7gFat: 9.7gSaturated Fat: 4.1gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 2.4gTrans Fat: 0.2gCholesterol: 37.5mgSodium: 281.4mgPotassium: 54.4mgFiber: 1.9gSugar: 29.5gVitamin A: 659.2IUCalcium: 84.2mgIron: 1.6mg
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