Go Back
Cherry muffin on a liner broken in half with two whole muffins in the background.

Cherry Streusel Muffins

These are the perfect cherry muffin full of cherries, pecans, and with hints of cinnamon. They topped with a streusel topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Course Breakfast
Servings 16 muffins

Ingredients
  

Streusel Topping.

  • 2 tablespoons butter melted
  • 1/2 cup all purpose flour
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon

Muffins

  • 8 tablespoons unsalted butter melted
  • 3/4 cup granulated sugar
  • 1 cup plain yogurt preferably greek
  • 2 1/4 cup all purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 eggs
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups cherries pitted and chopped
  • 1/2 cup pecans chopped

Instructions
 

Streusel

  • In a small bowl, mix together the flour, brown sugar and cinnamon.
  • Pour the melted butter into the flour mixture and gently stir until it starts to clump. Do not over mix, the clumps are the streusel. I find it best to use my fingers to gently stir it together. Then set aside.

Muffins

  • Preheat oven to 425 degrees and line two muffin pans with liners. This recipe makes about 16 muffins.
  • In a large bowl, mix together the melted butter, sugar, yogurt, eggs, vanilla, and almond extract until well combined.
  • In a medium bowl, mix the flour, baking powder, baking soda, and cinnamon together.
  • Pour the dry ingredients into the wet ingredients. Stir until all the flour has been absorbed. The batter will be thick. Scrap the bottoms and sides to check for flour pockets.
  • Gently stir in the cherries and pecans.
  • Scoop batter into the prepared muffin tins. I like to use a cookie scoop. Fill to the top of the liner. The muffins should rise up over the tins.
  • Top with the streusel. Pressing down gently will help it stick to the batter.
  • Bake at 425 for 5 minutes then reduce the temperature to 350 for about 12 more minutes.
  • The muffins are done when a cake tester inserted comes out clean and the muffins spring back when gently pressed. Cool in the pan for 5 minutes and then move to a cool rack.

Notes

  • Frozen cherries would work as well, thaw them just enough to give a rough chop
  • Muffins taste the best on the day the are made, especially warm from the oven. But they will keep in an airtight container on the counter for 2-3 days. We have never had any left to freeze, but I bet they would freeze well.
  • The streusel can be made ahead of time and kept in the fridge for up to a week.
Keyword cherry muffins