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+ servings

Cherry Almond Streusel Muffins

The BEST cherry muffins you will ever eat. They are perfect for breakfast or brunch!
5 from 1 vote


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.