Cherry Almond Streusel Muffins

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Cherry Almond Streusel Muffins-cherry muffins with an almond streusel topping and sweet almond glaze! 

Cherry Almond Streusel Muffins Recipe

This post is sponsored by Blue Diamond Almonds.

It is Wednesday, right? My week is all messed up because of the holiday. I am having a hard time getting back into the swing of things. It still feels like Monday. But, hey, hey it’s Wednesday! That is great news! We are half way through the week! YAY! And it is JUNE! Crazy!

I am ready for another weekend so I can make Cherry Almond Streusel Muffins. I love baking up something special on the weekends and these muffins are VERY special!

Cherry Almond Streusel Muffins Recipe

My boys love muffins so I usually bake up a batch every weekend. I am always creating new muffin recipes so the boys don’t get bored…and so I can play around in the kitchen:)

Cherry Almond Streusel Muffins

This beautiful bowl of cherries was my inspiration for these muffins! I snacked on a few, but decided they belonged in muffins.

Cherry Almond Streusel Muffins Recipe

I love cherry and almonds together so I chopped up Blue Diamond Whole Natural Almonds to mix into the muffins. I also used almond extract and created a killer almond streusel topping.

Cherry Almond Streusel Muffins Recipe

I was going to stop there, but Caleb asked if I could make a frosting for the muffins. I told him muffins don’t typically have frosting and he got the biggest frown on his face so I told him I would whisk up a special almond glaze. He was all smiles!

Cherry Almond Streusel Muffins Recipe

The almond glaze was the perfect finishing touch! Caleb is a smart boy:)

Cherry Almond Streusel Muffins Recipe

The muffins are soft, tender, with juicy cherries and almonds on the inside. The almond streusel topping and almond glaze take the muffins from good to GREAT. These are the kind of muffins you will dream about for days.

Pick up some fresh cherries and make Cherry Almond Streusel Muffins this weekend. We are almost there! And if you can’t wait until the weekend, you can make them right now. I don’t know if I can wait either:)

Cherry Almond Streusel Muffins Recipe

Cherry Almond Streusel Muffins

The BEST cherry muffins you will ever eat. They are perfect for breakfast or brunch!
Prep Time
15 minutes
Total Time
40 minutes
Servings
12 muffins

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 unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup vanilla almond milk
  • 1/3 cup chopped Blue Diamond Whole Natural Almonds
  • 1 cup fresh cherries  pits removed and halved

For the almond streusel topping:

  • 1/2 cup chopped Blue Diamond Whole Natrual Almonds
  • 1/4 cup packed brown sugar
  • 2 tablspoons white whole wheat flour or all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons  cold unsalted butter

For the almond glaze:

  • 1 cup powdered sugar
  • 3 tablespoons vanilla almond milk
  • 1/4 teaspoon almond extract

Instructions

  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.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. We are such a muffin loving household too, and now that I’ve started adding nuts to 99.9% of my baked goods, I can’t imagine these muffins without their crunch and flavor. The cherry/almond combo is lovely!

  2. I love the cherry and almond combo – and muffins!  Could you use frozen or jarred cherries if fresh cherries aren’t available?  How would you change up the recipe for those options?

  3. Yummo, will be making these for our next monthly Book Club at the local Library! Not cherry season here, but will find a substitute as they look way too delicious to wait until December when cherries are in season. Love the baking tin too, reminds me so much of the wonderful well used and loved trays that my dear Mum used when we were kids in the UK and she literally baked something every day for 5 little hungry anklebiters!!

  4. Just made these and they are delicious! I had rasperries, so I subbed raspberries and made them gluten free with a gluten free mix and subbed part of that with almond flour. I adjusted for high altitude and they are so good! 3 tablespoons was too much liquid for the glaze so I kept adding more and more powdered sugar to try to correct the consistency, but to no avail. I put on the glaze anyway and it disappeared into the cooled muffins because it was so runny, but otherwise, fantastic!

  5. Finally got around to making these before cherry season was over here in the East.   So good!  I haven’t come across many recipes that use fresh cherries rather than dried so I was anxious to try this.  I added some mini chocolate chips to the streusel to satisfy my chocolate/cherry obsession and they were delicious.  Thank you,  Maria, for a great recipe.  It’s a keeper!

  6. I plan on making these this afternoon. I would love to make a vegan recipe of these for a friend of mine. I have made your vegan chocolate banana muffins and vegan banana blueberry muffins for her and her family and they were a big hit! Do I just substitute the eggs for 1/2 cup unsweetened vanilla almond milk if it is 2 eggs in the recipe?

  7. I have a soft spot in my heart (and belly) for anything cherry and almond flavored. These look beautiful and I can’t wait to give them a try this weekend.

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