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Dried Cherry Buttermilk Muffins with Almond Streusel

Studded with tart dried cherries and topped with a crisp almond streusel, these are — quite simply — the loveliest little muffins you ever met.

ingredients

To make them, begin with the streusel topping: in a small bowl, combine the flour, brown sugar and cinnamon.

streusel-dry-ingredients

Use your fingertips to rub in the cold butter until the mixture is moistened and clumpy.

rubbing-in-butter

Stir in the sliced almonds and place in the freezer to chill while you make the muffin batter.

streusel-with-almonds

Begin by combining the buttermilk, dried cherries and almond extract. Set aside.

buttermilk-and-cherries

Next, whisk together the flour, baking powder, baking soda and salt.

dry-ingredients

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.

creaming-butter-and-sugar

Add the eggs one at a time, beating well after each addition.

adding-eggs

Gently stir in the dry ingredients and buttermilk-cherry mixture.

mixing-batter

Spoon the batter into muffin tins and sprinkle the cold streusel mixture over top.

ready-to-bake

Bake at 425°F for 8 minutes, then lower the heat to 350°F and cook about 10 minutes more.

Dried-Cherry-Muffins-with-Almond-Cinnamon-Streusel

Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Enjoy!

Dried-Cherry-Muffins-with-Almond-Streusel

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Dried Cherry Buttermilk Muffins with Almond Streusel

Servings: 16 muffins
Cook Time: 20 Minutes
Total Time: 40 Minutes

Ingredients

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

Instructions

  1. Preheat the oven to 425 degrees F. Spray two muffin pans with nonstick cooking spray (you'll use 8 cups in each pan).
  2. 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.
  3. In a medium bowl, combine the cherries, buttermilk and almond extract. Set aside.
  4. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  5. 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.
  6. Bake for 8 minutes, then reduce the heat to 350 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.
  7. Note: These muffins are best served warm out of the oven. To "refresh" them, simply reheat them in the microwave for 5-10 seconds.

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Reviews & Comments

  • So I opted not to add the streusel. I am sure it is yummy but I was
    1. without brown sugar, could have made some with plain sugar & molasses but was in a hurry
    2. my kids get way too much sugar as it is.
    I did add about a 1/3 cup of chopped almonds to the mix. Used vanilla instead of almond extract since I was out. And they are in the oven now and look so dang awesome. Can not wait to bite into one before we rush out the door for our busy Sat. I did figure the almond slices and cherries will give the kiddos energy and I also substituted coconut oil for the butter since I have tons and it is so yummy. I will post again after we chow down! excited to try them!

    - Rhonda Ahrens on May 17, 2014 Reply
  • Oh my….I happen to have all the ingredients to make these. I fell in love when I saw dried cherries. Will let you know.

    - Karen T on February 20, 2014 Reply

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