Cherry Almond Streusel Muffins
These Cherry Almond Streusel Muffins blend the tartness of cherries with the rich flavor of almonds, topped with a crumbly streusel and creamy glaze, perfect for breakfast or an afternoon snack.
Servings: 12 muffins
Calories: 220kcal
Ingredients
For the Muffins
- 1/3 cup brown sugar (packed) For the streusel topping
- 1 tbsp granulated sugar For the streusel topping
- 1/4 cup unsalted butter (melted) For the streusel topping
- 2/3 cup unbleached all-purpose flour For the streusel topping
- 1/2 cup sliced almonds
- 1/2 cup unsalted butter (softened) For the muffin batter
- 1/2 cup brown sugar (packed) For the muffin batter
- 1/4 cup granulated sugar For the muffin batter
- 2 large eggs
- 5.3 oz Black Cherry Greek yogurt or Icelandic yogurt
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2 cups unbleached flour For the muffin batter
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp heavy whipping cream or half-and-half
- 5 oz dried cherries (halved or diced)
For the Glaze
- 1 cup confectioners’ sugar
- 3-4 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Prepare the streusel topping: In a bowl, mix together 1/3 cup brown sugar, 1 tbsp granulated sugar, 1/4 cup melted butter, and 2/3 cup unbleached all-purpose flour. Add in the sliced almonds. Stir until it resembles coarse crumbs. Set aside.
- Make the muffin batter: In a large bowl, cream together the softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the Greek yogurt, vanilla extract, and almond extract.
- Mix the dry ingredients: In a separate bowl, whisk together 2 cups unbleached flour, baking soda, baking powder, and salt.
- Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the dried cherries and 3 tbsp of heavy whipping cream until everything is evenly incorporated.
- Scoop and sprinkle: Fill each muffin cup about 3/4 full with the batter. Generously sprinkle the streusel topping over each muffin.
- Bake: Place in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Make the glaze: While the muffins cool, whisk together the confectioners’ sugar, heavy whipping cream, and vanilla extract in a small bowl until smooth.
- Glaze the muffins: Once the muffins are completely cool, drizzle the glaze over the top for a sweet finish.
Notes
These muffins are delightful served warm or at room temperature. Consider adding different types of nuts or using fresh cherries. Store any leftovers in an airtight container for up to three days, or freeze them for longer storage. Be careful not to overmix to ensure your muffins remain light and fluffy.