Summer Cherry Muffins are worth turning on the oven for! These soft muffins are loaded with fresh cherries in every bite and they’re topped with a buttery almond streusel. Plus, they’re so easy to make without a mixer!
Summer Cherry Muffins
Meet my latest obsession – summer cherry muffins. They’re everything you want summer to taste like, all tucked into a soft homemade muffin! The batter is made with greek yogurt, which makes them unbelievably moist. Both vanilla and almond extract make them taste like they’re fresh out of a bakery, and the sweet cherries pair beautifully with the delicate touch of warm cinnamon. This recipe yields 18 muffins, so there’s plenty to share… Or just freeze whatever you don’t eat for later!
Check out more of my favorite easy muffin recipes like orange muffins, blueberry muffins, and lemon zucchini muffins!
Why did my cherries sink to the bottom?
The cherry pieces may have been too large or too wet. Chop them into smaller pieces, blot them dry, then gently fold them into the batter. You can also toss the cherries with just a little bit of flour before adding them if you’re nervous about them sinking.
How to Make Cherry Muffins
- Make the streusel. Mix all of the streusel ingredients in a bowl and set aside.
- Whisk the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Mix the wet ingredients. In a separate bowl, whisk together the sugar, yogurt, butter, eggs, milk, vanilla, and almond extract.
- Make the batter. Pour the wet ingredients into the dry ingredients and stir until combined.
- Add cherries. Fold in the cherries gently until evenly distributed throughout the batter.
- Assemble the muffins. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
- Add the streusel and bake. Sprinkle the streusel evenly over the tops of the muffins and bake for 18-22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Storing and Freezing
Once the muffins have totally cooled to room temperature, you can store them in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.
To freeze, wrap them individually and place them in a gallon size zip-top bag. Freeze for up to three months and defrost at room temperature.
Ingredient Notes
For the streusel:
- All-Purpose Flour – This is what gives structure to the streusel and keeps the muffin from seeping too much into the muffins.
- Slivered Almonds – Slivered almonds are slightly thicker than sliced almonds, but either will work in the streusel.
- Brown Sugar – Try not to swap this with white sugar. The molasses adds a warmth that perfectly compliments the cinnamon.
- Cinnamon – A little goes a long way! There’s just enough to add dimension to the streusel without making these summery muffins taste like fall.
- Butter – Unsalted is preferred. Once it’s melted, let it cool off a bit before using.
For the muffins:
- All-Purpose Flour – Measure with care. I like to use a spoon to place the flour in the measuring cup. If you dunk the cup straight into the bag, you’ll end up packing the flour.
- Baking Powder and Baking Soda – Double check the labels on both to make sure neither is expired. They both need to be potent in order for the muffins to rise to the best height.
- Salt – A tiny pinch is all you need to help develop the other flavors.
- Cinnamon
- Granulated Sugar – There’s just enough to sweeten the muffins without making them too sweet.
- Greek Yogurt – Make sure you’re using plain greek yogurt without any other flavors.
- Melted Butter – It needs to be slightly cooled so you don’t accidentally scramble the eggs.
- Eggs – Let them adjust to room temperature before using so they mix seamlessly into the batter.
- Milk – Use any milk you happen to have on hand. I use whole milk and it works like a charm every time.
- Vanilla and Almond Extracts – The combination of both is what really elevates these muffins.
- Fresh Cherries – You don’t need a cherry pitter, but it does make the process quicker if you happen to have one. No cherry pitter? Just use a small knife, chopstick, or sturdy straw to remove the pits!
Enjoy!
~Nichole
Summer Cherry Muffins
Ingredients
For the streusel:
- 1/2 Cup All-purpose flour
- 1/3 Cup Slivered almonds
- 1/3 Cup Brown sugar
- 1/4 tsp Ground cinnamon
- 4 Tbsp Unsalted butter melted
For the muffins:
- 2 1/2 Cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Ground cinnamon
- 1 Cup Granulated sugar
- 1 Cup Plain Greek yogurt
- 1/2 Cup Unsalted butter melted and slightly cooled
- 2 Large eggs at room temperature
- 1/4 Cup Milk
- 1 tsp Vanilla extract
- 1/2 tsp Almond extract
- 2 Cups Fresh cherries pitted and chopped
Instructions
- Mix all of the streusel ingredients in a medium bowl and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the sugar, yogurt, butter, eggs, milk, vanilla, and almond extract.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in the cherries gently until evenly distributed throughout the batter.
- Divide the batter evenly between the muffin cups, filling each about 3/4 full.
- Sprinkle the streusel evenly over the tops of the muffins and bake for 18-22 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
These summer cherry muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
