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Cherry Almond Streusel Muffins
4.7 from 33 votes

Cherry Almond Streusel Muffins

The BEST cherry muffins you will ever eat. They are perfect for breakfast or brunch!

Prep Time
15 mins
Total Time
40 mins
Servings: 12 muffins
Course: Breakfast, Snacks, Baked Goods
Cuisine: American, International, Vegetarian

Ingredients

For the muffins:
  • 2 cups white whole wheat flour or all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter at room temperature, unsalted
  • 1 cup granulated sugar
  • 2 egg at room temperature, large
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup almond milk vanilla
  • 1/3 cup almonds Blue Diamond Whole Natural; chopped
  • 1 cup Cherry pits removed and halved, fresh
For the almond streusel topping:
  • 1/2 cup almonds chopped, brand Blue Diamond Whole Natural
  • 1/4 cup brown sugar packed
  • 2 white whole wheat flour or all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons  butter cold unsalted
For the almond glaze:
  • 1 cup powdered sugar
  • 3 tablespoons almond milk vanilla
  • 1/4 teaspoon almond extract

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
  2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, vanilla, almond extract, and almond milk. Mix until combined. Add flour mixture and mix on low until just combined. Gently stir in the almonds and cherries.
  4. In a small bowl, combine the almonds, brown sugar, flour, cinnamon, and butter. Mix together with your hands until crumbly.
  5. Divide batter evenly into muffin cups. Sprinkle muffins with the almond streusel topping. Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
  6. While the muffins are cooling, make the almond glaze. In a small bowl, whisk together the powdered sugar, milk, and almond extract. Drizzle the glaze over the muffins and serve!
  7. Note-muffins will keep in an airtight container on the counter for up to 2 days. You can freeze the muffins for up to 1 month, but don't freeze with the glaze. Thaw the muffins and then add the glaze.