Cherry Streusel Muffins

Soft, buttery cherry muffins filled with juicy fresh cherries and topped with a crisp streusel. These easy homemade muffins are perfect for the season, a real treat for any time of the day.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 25

Servings muffins

Calories 291kcal

Author Adina Beck

Equipment

12-cup muffin pan
Paper muffin liners
Electric hand mixer or stand mixer
Mixing bowls
Wire rack

Ingredients

Streusel (Note 1):

⅔ cup all-purpose flour
⅓ 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

US - EU

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.

Nutrition