Cherry Almond Streusel Muffins-cherry muffins with an almond streusel topping and sweet almond glaze!
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!
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:)
This beautiful bowl of cherries was my inspiration for these muffins! I snacked on a few, but decided they belonged in muffins.
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.
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!
The almond glaze was the perfect finishing touch! Caleb is a smart boy:)
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
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
- Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
- In a small bowl, whisk together flour, baking powder and salt. Set aside.
- 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.
- In a small bowl, combine the almonds, brown sugar, flour, cinnamon, and butter. Mix together with your hands until crumbly.
- 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.
- 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!
- 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.
Have you tried this recipe?
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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!
The almonds add the perfect crunch!
I love cherry and almond. Can’t wait to try these. Thanks.
I want some of these for breakfast! (Nice muffin pan!)
Thanks! It was a good find:)
Yum! Did you use sweet or tangy cherries?
Sweet, but tangy would be good too!
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?
Frozen will work! Just fold in gently so they don’t turn the muffins too red. If you use jarred, drain them first.
Oh my gosh that bowl of cherries is so perfect! Can’t help but love that they inspired these delicious muffins.
Cherry and Almonds are such a wonderful combination! I am inspired!!
these sound so good! cherry and almond (okay, almond and anything) go so well together. i love that there’s 3 different almond-y items in these!
I love the flavors in this muffin! Cherry almond is not something you see every day! Or at least I don’t hear that combo every day 🙂 great idea!!!
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!!
Such pretty little muffins!! Love these!!
Goodness, these look AH-mazing!! I’m actually drinking cherry flavored sparkling water right now, but I’d much prefer to be snacking on these delish looking muffins!
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!
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!
I love the chocolate chip idea! Yum!
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?
The other muffins have banana in them, which keeps them moist. I haven’t tried making these vegan. You can try the flax egg replacer?
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.
Is it possible to use this recipe but add orange zest instead of the cherries for an orange almond version?
Sure! Sounds good to me!
A substantial, very tasty cake. Delicious
I made a vegan variant of these with flax egg and plant butter, turned out fantastic!
Great recipe! I agree with another commenter that the glaze was pretty thin but it didn’t impact the flavor at all, mine just weren’t as pretty as the pictures. 😉 These were delicious and a great way to use up the rest of my summer cherries!