Studded with tart dried cherries and topped with a crisp almond streusel, these are — quite simply — the loveliest little muffins you ever met.
To make them, begin with the streusel topping: in a small bowl, combine the flour, brown sugar and cinnamon.
Use your fingertips to rub in the cold butter until the mixture is moistened and clumpy.
Stir in the sliced almonds and place in the freezer to chill while you make the muffin batter.
Begin by combining the buttermilk, dried cherries and almond extract. Set aside.
Next, whisk together the flour, baking powder, baking soda and salt.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Gently stir in the dry ingredients and buttermilk-cherry mixture.
Spoon the batter into muffin tins and sprinkle the cold streusel mixture over top.
Bake at 425°F for 8 minutes, then lower the heat to 350°F and cook about 10 minutes more.
Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
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Dried Cherry Buttermilk Muffins with Almond Streusel
For the Almond Streusel
- 1/3 cup dark brown sugar, packed
- 1/4 cup all-purpose flour, spooned into measuring cup and leveled-off
- 1-1/2 teaspoons cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup sliced almonds
For the Muffins
- 1 heaping cup dried cherries, coarsely chopped
- 1 cup buttermilk
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- Preheat the oven to 425°F. Spray two muffin pans with nonstick cooking spray (you'll use 8 cups in each pan).
- Make the streusel: Combine the brown sugar, flour and cinnamon in a small bowl; mix until well combined. Use your fingers to rub the butter into the dry mixture until the mixture is moistened and clumpy. Stir in the almonds. Place the streusel topping in the freezer until ready to use.
- In a medium bowl, combine the cherries, buttermilk and almond extract. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Add the dry ingredients and buttermilk-cherry mixture and stir on low speed until just combined. Do not overmix. Fill the muffin cups about 3/4 full with the batter, then sprinkle the cold streusel topping evenly overtop.
- Bake for 8 minutes, then reduce the heat to 350°F degrees and continue cooking for 10 minutes more, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins sit in the pan for a few minutes, then transfer to rack to cool completely.
- Note: These muffins are best served warm out of the oven. To "refresh" them, simply reheat them in the microwave for 5-10 seconds.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.