These cherry streusel muffins are everything a muffin should be: sweet, fruity, moist and tender inside, with a crisp, buttery streusel topping. You'll love every bite.
The cherry streusel muffins are quick to make with just a handful of pantry staples and fresh cherries. No fresh cherries? Frozen cherries or cherries canned in light syrup work just as well.
Another bonus: These cherry muffins freeze well, so you can enjoy one whenever you like.
If you enjoy streusel-topped muffins, try my Apple Streusel Muffins or Pumpkin Streusel Muffins next.
Prep Time: 15 minutes | Cook Time: 25 minutes | Ingredients: 7 + salt | Servings: 12 | Difficulty: Easy
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Recipe ingredients
Cherries: Fresh cherries are my favorite when they're in season, but frozen cherries work just as well. Thaw them first, drain well, and pat them dry with paper towels to remove excess moisture. If you're using cherries canned in light syrup, drain them thoroughly before adding them to the batter.
- If you have more cherries to use up, make this Cherry Crumble Cake next.
Other fruit: Try peaches, nectarines, apricots, blueberries, raspberries, blackberries, or chopped strawberries instead. Canned fruit works too - I often make these muffins with canned mandarins.
- If you like that idea, don't miss my Mandarin Muffins.
Pantry staples: Besides the fruit, you'll only need all-purpose flour, butter, sugar, baking powder, salt, eggs, and a little cinnamon. Prefer vanilla? Replace the cinnamon with 1 teaspoon vanilla extract. Or make these quick Vanilla Muffins.
See the recipe card for full information on ingredients and quantities.
How to make cherry streusel muffins
Step #1: Make the streusel by combining the flour, sugar, and salt, then rubbing in the softened butter until crumbly. Set aside.
Step #2: Pit the cherries, chop them roughly, and set them aside.
Step #3: Beat the butter and sugar until light and fluffy.
Step #4: Add the eggs one at a time, beating well after each addition.
Step #5: Fold in the flour, baking powder, cinnamon, and salt with a rubber spatula. Mix just until combined.
Step #6: Gently fold in the cherries.
Step #7: Divide the batter evenly among the muffin cups and sprinkle generously with the streusel.
Step #8: Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
Tips
Weigh the ingredients if possible. Baking is much more reliable when you use a kitchen scale.
Don't overmix the batter after adding the flour, or the muffins can become dense.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them in a freezer-safe container or freezer bag for up to 3 months. Thaw at room temperature or warm them in the microwave for about 20 seconds.
More cherry bakes
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📖 Recipe
Cherry Streusel Muffins
Equipment
- 12-cup muffin pan
- Paper muffin liners
- Electric hand mixer or stand mixer
- Mixing bowls
- Wire rack
Ingredients
Streusel (Note 1):
- â…” cup all-purpose flour
- â…“ cup granulated sugar
- 1 pinch salt
- ¼ cup unsalted butter at room temperature
Muffins
- 6 oz cherries Notes 2 and 3
- 9 tablespoons unsalted butter at room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
- Make the streusel: Combine the flour, sugar, and salt in a bowl. Add the softened butter and rub it into the dry ingredients with your fingertips until coarse crumbs form. Set aside.⅔ cup all-purpose flour + ⅓ cup granulated sugar + 1 pinch salt + ¼ cup unsalted butter
- Prepare the cherries: Pit the cherries and chop them roughly into halves or quarters, depending on their size. Set aside.6 oz cherries
- Wet ingredients: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.9 tablespoons unsalted butter + ½ cup granulated sugar + 2 large eggs
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. Sift the mixture over the wet ingredients and gently fold it in with a rubber spatula or a spoon until just combined.1 cup + 2 tablespoons all-purpose flour + 1 teaspoon ground cinnamon + 1 teaspoon baking powder + 1 pinch salt
- Fold in the cherries: Gently fold the prepared cherries into the batter.
- Fill the muffin cups: Divide the batter evenly among the prepared muffin cups. Sprinkle the streusel evenly over the tops.
- Bake for 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 10-15 minutes, then transfer them to a wire rack to cool completely.
Notes
- Measurements: For the most accurate results, I recommend weighing the ingredients with a digital kitchen scale, especially when baking.
- Cherries: You'll need about 150 g (5¼ oz) of cherries after pitting. Frozen cherries also work well - thaw them first, drain well, and pat them dry with paper towels. You can also use cherries canned in light syrup; drain them thoroughly before adding them to the batter.
- Other fruit: This recipe also works well with peaches, nectarines, apricots, blueberries, raspberries, blackberries, or chopped strawberries. You can also use canned fruit.
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