Fluffy almond-flavored muffins are bursting with fresh cherries and topped with a fabulous streusel topping. These babies have rounded muffin tops and will be calling your name for breakfast, brunch, or a snack!
There’s no way you’d ever pin me down to choose a favorite morning baked good. Between scones, muffins, coffee cakes…it’s not happening. But these Cherry Almond Streusel Muffins are making a strong case for being my #1. They include one of my favorite summertime fruits, they have springy muffin tops piled high with streusel topping, and according to my mom, muffins are legal breakfast cake. Who can argue with cake in the A.M.?
For all of the muffin love I have, muffin recipes have been woefully absent from My Sequined Life. Isn’t that the way so many things go? You love something but for some reason hardly ever make/do/eat it? I wonder why that is. It’s not like muffins take THAT much time to make, and judging by the mountain of dishes in the sink, I’m certainly not a stranger to mixing up baked goods. Whatever the reason, I think now is as good a time as any to make up for lost time.
I’ve said it before, but one of my favorite baking cookbooks is The Art & Soul of Baking
It definitely didn’t disappoint! These muffins are soft and tender, filled with fresh cherries and almonds, and are topped with a streusel topping – for good measure, of course. They also smell SO good as they bake. I don’t think that would come as a surprise with the almond extract and cinnamon streusel topping added in the mix here, but waiting during the twenty or so minutes they’re tied up in the oven might be a little rough. Just a fair warning.
When I was younger, I remember wishing that Jergens made perfume. You know, scented like their cherry almond soap? Obviously cherry/almond flavor and scent combinations hold a special place in my heart (or should I say, my nose?), so their combination in these muffins are a winner. Of course, other fruit and/or nuts would also work here in place of the cherries. I’ve made these with blueberries and without the almond slivers in the batter and was a big fan of that combination, too.
[As a side note: I’ve now moved on from wanting to smell like hand soap to a more grown-up guilty pleasure – Lush’s Sympathy for the Skin lotion. Oh my gawwwd…can I please eat it??]
Thankfully these muffins have staved off any fleeting temptations to taste test that lotion. Which is a good thing, because I’m pretty sure four batches of these muffins would be the cheaper snack. 😉
And to not blow my credibility from this post, I have to share that I totally ate these muffins with vanilla espresso almond butter. Or maybe I had some muffin with my almond butter…not telling. 😉
- 2 cups all-purpose flour
- 2/3 cup packed brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 6 tbsp unsalted butter, melted
- 2/3 cup milk (any variety - I used almond milk)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup chopped fresh sweet cherries + 1/2 tsp granulated sugar
- 1/3 cup chopped almond slivers
- 1/4 cup packed brown sugar
- 1/2 cup chopped almond slivers
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1 1/2 tbsp unsalted butter, melted
- Preheat oven to 400 degrees F and grease a 12-well muffin pan. In a small bowl, combine chopped cherry pieces with 1/2 tsp granulated sugar and toss to coat cherries evenly. Set aside.
- In a bowl, add the flour, brown sugar, baking powder, baking soda, and salt and whisk to combine.
- Add melted butter, milk, eggs, vanilla extract, and almond extract to a separate bowl and whisk thoroughly.
- Pour butter mixture into bowl with the flour mixture and gently stir to combine, making sure all ingredients are integrated without overmixing. A few clumps may remain - that's okay. Fold in cherries.
- Add muffin batter to each of the 12 wells evenly (I like to use a cookie or ice cream scoop to reduce the mess and drips).
- In a small bowl, add the brown sugar, chopped almond slivers, flour, and cinnamon necessary for the streusel topping and whisk together so that everything is well mixed. Slowly pour in 2 tbsp of melted butter and stir. You'd like for the streusel mixture to become evenly moist and clump up into small pieces. Once mixture reaches this stage, evenly scatter streusel topping over muffins, pre-bake.
- Bake muffins for 16-20 minutes, or until a tester inserted into the largest muffin comes out clean and the tops are golden brown and semi-firm to the touch. Let the muffins remain in the pan for a few minutes, and then remove to let muffins cool completely on a wire rack.
Kitchen gear + tools used:
Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan
The Art & Soul of Baking
Ashley | The Recipe Rebel says
I hate it how we never actually make our favorite things because we’re too busy experimenting — I’m so glad you shared these though! I am a total breakfast pastry/bread/cake lover!
Traci | Vanilla And Bean says
Muffins are a weakness for me, Alyssa, especially when streusel is involved! Cherry season always has me in a tizzy because I want to eat them in/on everything! And stuff my freezer full so that I’m not deprived of them come the rest of the year! These muffins look so delicious and of course, I love that they are cherry! I’ll check out The Art and Soul of Baking. It sounds like a book I neeeed!! Thank you for this, my dear!
Rachel @ Bakerita says
I’m obsessed with cherries right now – I can’t stop gobbling them down, and they look so good in these muffins!
Sam @ SugarSpunRun says
Yum, I’ve never been a huge fan of cherries for some reason but this recipe makes me want to run out and buy some to make these muffins! They look so perfect!
Kristine @ Kristine's Kitchen says
I made these this morning and we loved them! The cherries and almonds go so well together, and I love baking with almond extract. These muffins are such a great way to enjoy fresh cherries!
Alyssa says
I’m so glad to hear that Kristine! Almond extract is a favorite for sure. 🙂
Danielle says
These muffins are such a great idea! I love the combination of cherries and almonds, they’re so perfect together. Pinned! 🙂
Alyssa says
Thanks Danielle! Cherry and almond anything tends to be a favorite for me – together they’re even better! Thanks for the pin. 🙂
Natalie @ Tastes Lovely says
Muffins are totally breakfast cake! And the best kind of breakfast at that. I love these muffins. They look absolutely perfect Alyssa!
Alyssa says
Thanks Natalie! 🙂
Ashley says
Oh my gosh the cherry almond Jergens!!! I used that ALL the time growing up!! haha
And these muffins … I cannot tell you how much I love this flavor! It sounds so so good!
Alyssa says
Haha I think it was my first scent obsession! Everything’s gotten more expensive since then haha. Thanks Ashley!
Jess @ Flying on Jess Fuel says
Oh my gosh. The cherry almond Jergens lotion is THE BEST!! Seriously, I want to eat it too!! I’m obsessed with almond extract, seriously the best thing even. And almond and cherry is definitely a good match! These muffins look so, so good! I love the crumble topping!
Alyssa says
Haha glad to hear I’m not alone Jess! Not going to lie, sometimes I take a little sniff of the almond extract, even if I’m not using it at the moment. Just so good!
marcie says
These muffins look PERFECT, Alyssa — I love those rounded tops! And cherries and almonds are such a great combination. These look just delicious! 🙂
Alyssa says
Thank you Marcie!
Gayle @ Pumpkin 'N Spice says
I’m such a sucker for pretty much all baked goods, too! These muffins look fantastic, Alyssa! I can’t get enough of anything with cherries, so I’m loving these. And that topping is just calling my name!
Alyssa says
Thanks Gayle! I caught them on sale so I just had to make something with them! 🙂