Cherry Streusel Muffins

Fluffy muffin batter studded with cherries and topped with a cashew crumble that is filled with butter, sugar and flour. It is the perfect back to school snack that is pretty but mainly delicious.

So cherry season is coming to an end and I am trying to hang onto it with my dear life. It is definitely one of my favorite fruits of all time. I am in love with them, so I bought a bunch, pitted and stored them in zip lock bags in my freezer. But if you are going to do this with any fruit you must I mean MUST do this only when they are at their peak ripeness.

It is a great way to make delicious muffins but also remember that this recipe is extremely forgiving. You can use berries or other fruits in place of the cherries. I have used a cashew crumble for the top but don’t need to do that. It is a fantastic way to get fruit into your kids lunch boxes. Also it is a lovely snack for when they are back home. The addition of fruit in the muffin helps them have their daily fruit intake as well.

How to make these Cherry Streusel Muffins?

Like most sweet recipes we start by weighing out all our ingredients and setting them aside. In a large bowl we add the melted butter and sugar. Whisk together, add the yogurt, buttermilk, baking powder, baking soda and most of the flour. Whisk until almost combined. With the remaining flour we toss the pitted cherries before adding them to the batter. Give it one last fold through to evenly distribute the cherries.

In another bowl add all the streusel dry ingredients and stir together until evenly distributed. Add the melted butter and stir together. It is time to get scooping, I like large muffins so I use two cookie scoops in a single muffin. You must line the baking tin with cupcake liners, this will help them hold their shape better once baked. Scoop two fulls of batter into the cupcake tray and top each one with the crumble mixture. Be generous.

Baking these Cherry Streusel Muffins

Bake these larger muffins in a preheated oven at 180℃ for 5mins and then 170℃ for 15-18 mins until risen, golden and tooth pick inserted into the center comes out clean. If you aren’t making large muffins and smaller cupcake style muffins then you will get 14-16 muffins, bake for 180 deg C for 5 mins and and 170 deg C for 10-14 mins.

Substitutes

Cherries-

You can use blueberries, raspberries, blackberries, strawberries, chopped peaches, apples, or pears. But then they would be CHERRY streusel muffins.

Flour –

I have used all purpose flour, you can use cake flour, spelt flour or almond flour. You can use gluten free flour mix (I like using Bob Red Mills Gluten Free Flour Mix) to make this gluten free.

Nut free –

You can avoid the almond flour substitute and use the gluten free flour mix, as for the streusel you can use, any seed you like to achieve that crunch.

Sugar –

I used regular white granulated sugar to make the muffin batter and brown sugar to make the streusel. You must use a granulated sugar to get that crunch. You could get away with coconut sugar or soft brown sugar in the muffins batter though.

Vegan –

This recipe is already eggless, so you can use any vegan butter you like, you just cannot use a nut butter here.

Serving & Storing the Cherry Streusel Muffins

Once the muffins are baked they are delicious with a glass of milk or chocolate milk, served warm. You can store them in air tight containers in the fridge and warm them in the microwave for 10-20 seconds before serving. I prefer them warm but you down need to have them warm. You can freeze them in zip lock bags after they’ve cooled down and transfer to the freezer for upto 2 weeks.

Now that we have covered how to make this Cherry Streusel Muffins you can have a look at the recipe video here but let’s get baking.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking. Now that we have covered how to make these Cherry Streusel Muffins let us get to it. Happy Eating Ninjas!

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