Cherry almond muffins are bursting with fresh cherries and topped with a fabulous almond and cinnamon streusel topping. These fluffy muffins are a great way to use spring and summer seasonal produce.
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 muffins with cinnamon-spiced almond streusel are making a strong case for being my current #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 no one will side eye you for eating in the morning?
These cherry almond muffins 100% are inspired by Jergens hand soap. Not that I regularly go around and get recipe ideas from the soap aisle (maybe something sun-ripened raspberry next?), but I've been absolutely obsessed with this smell for years. Who wouldn't want to turn it into a deliciously edible version?
Recipe ingredients
These streusel muffins feature a base of all-purpose flour and are sweetened with brown sugar for a warm touch. Both baking powder and baking soda are used here to produce seriously fluffy muffins.
For the wet ingredients, we're using melted butter for a bakery-worthy taste, buttermilk, eggs, and both vanilla and almond extracts.
A quick note: it's important to use buttermilk and not just regular milk in this recipe. Baking soda needs an acidic ingredient in order to activate and cause the baked good to rise, and the buttermilk is it. Since it's rare that I have a carton of buttermilk on hand I've taken to making a quick DIY buttermilk with regular milk and white vinegar (or lemon juice). See notes below for the ratio.
As for our mix'ins, we have fresh sweet cherries (I usually go with the Bing variety) and sliced almonds. Pairing almonds with almond extract emphasizes that delicious flavor.
As for the streusel topping, we have more brown sugar, more almonds, more flour, more butter, and some ground cinnamon. It's funny how the same ingredients in different quantities can produce a wildly different result!
Easy recipe steps
Start by tossing the cherry pieces with a little bit of granulated sugar. This adds a little nudge of sweetness. Now's the time to set up your DIY buttermilk if using to allow it time to thicken.
Then whisk together the flour, brown sugar, baking powder, baking soda, and salt in a medium mixing bowl.
Next combine the wet ingredients in a separate mixing bowl and whisk until smooth.
Now it's time for the muffin method, which just means to pour the wet ingredients into the dry ingredients and stir until just combined. Some lumps may remain in the batter and that's okay. We want to be careful not to overmix as that can lead to baked goods with a tougher, more offputting crumb. That's the reason why I recommend stirring everything together versus using an electric mixer. It's easier to overmix that way.
Fold in the cherries and almonds, then portion the batter evenly between twelve muffin wells.
All that remains is to stir together all of the streusel topping ingredients, scatter over top of the cherry almond muffins, and bake for 16-20 minutes, or until the tops are rounded and spring back when lightly pressed.
Variations
While the cherry and almond flavor combination is great, other fruits and/or nuts would also work. I've made this recipe with blueberries and with omitting the sliced almonds in the batter and really enjoyed that, too.
Frozen fruit can work, though it may be difficult to slice frozen cherries and whole cherries may be a little much size-wise in a muffin. If thawing fruit to use, be sure to blot well with a paper towel to absorb excess moisture before folding into the batter.
White whole wheat flour is also a great substitution to make for all-purpose in muffin recipes. For instance it blends seamlessly into healthy pumpkin muffins - you'd never know they were whole wheat.
Make your own buttermilk
It's important to use buttermilk versus regular milk in these cherry almond muffins because we needs its acidity for the baking soda to react. To make your own buttermilk, add two teaspoons of either white vinegar or lemon juice to a liquid measuring cup, then pour in the milk of your choice (I usually use 2%) up to the ⅔ cup line.
Let it sit for at least five to ten minutes to thicken up before pouring into the recipe. Ta-da! An easy homemade buttermilk substitute.
Let the muffins cool completely before storing in an air-tight container, as any heat can cause condensation to build in the container, which leads to soggy baked goods.
If these cherry almond muffins are getting soggier than you'd like as time goes by, line the bottom of the container with a paper towel, then gently place one over top of the muffins, lying in contact with the top surface. I've not experienced excess moisture as an issue with these muffins, but this is a trick I always do with very moist baked goods (like pistachio muffins).
Recipe notes
- Let these cherry almond muffins cool completely before storing.
Cherry Almond Muffins with Streusel Topping
Ingredients
For the muffins:
- 1 cup chopped fresh sweet cherries
- ½ teaspoon granulated sugar
- 2 cups all-purpose flour
- ⅔ cup brown sugar packed
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 6 Tablespoons unsalted butter melted
- ⅔ cup buttermilk (see note)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅓ cup sliced almonds roughly chopped
For the streusel topping:
- ¼ cup brown sugar packed
- ½ cup sliced almonds roughly chopped
- 2 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 ½ Tablespoons unsalted butter melted
Instructions
For the muffins:
- Preheat oven to 400°F and grease a 12-well standard-sized muffin pan. In a small bowl, combine chopped cherry pieces with ½ teaspoon granulated sugar and toss to coat cherries evenly. Set aside.
- In a separate mixing bowl add the dry ingredients: flour, brown sugar, baking powder, baking soda, and salt. Whisk to combine.
- In a separate mixing bowl add the wet ingredients: melted butter, buttermilk, eggs, vanilla extract, and almond extract. Whisk thoroughly.
- Pour the wet ingredients into the bowl with the dry ingredients and gently stir to combine, making sure that all of the ingredients are integrated without over-mixing. It's okay if a few clumps remain. Fold in the chopped cherries and ⅓ cup chopped sliced almonds.
- Evenly divide the batter into each of the 12 wells. I like to use a cookie or ice cream scoop to reduce the mess and drips.
For the streusel topping:
- In a small bowl, add the brown sugar, chopped sliced almonds, flour, and cinnamon necessary for the streusel topping and whisk together so that everything is well mixed. Slowly pour in 2 Tablespoons 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 center 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 transfer to a wire rack to let the muffins cool completely for storing.
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Food Safety and Nutrition Disclaimer
Steve says
A minor recipe editing observation:
The ingredient list says 1/3 cup sliced almonds for the muffins.
As of 2/11/2023, the "Easy Steps" directions include folding in that 1/3 cup of sliced almonds with the cherries, but the "Print Recipe" directions do not include adding that 1/3 cup of sliced almonds anywhere.
Thank you for the recipe.
Alyssa says
Hi Steve, thank you for alerting me to this! I have now added the detail to the recipe card. I hope you enjoy if you give them a try.
Lilleeanne says
Took these in to work. Rave reviews. Thanks for sharing the recipe.
Alyssa says
You're very welcome - I'm so glad they were a hit, Lilleeanne!
Nancy says
I mad these today - excellent. - I used frozen cherries (did not thaw) and omitted the cinnamon in the strusel - very tasty results ! Thanks for the post !
Alyssa says
So glad you liked them, Nancy! Thanks for letting me know how they went. 🙂
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! 🙂