Fresh Cherry Muffins Summer (Print-Friendly Version)
Tender muffins packed with cherries and buttery streusel—an ideal treat for bright summer mornings.
# What You’ll Need to Make This:
→ Muffin Batter
01 -
250 g all-purpose flour
02 -
2 teaspoons baking powder
03 -
0.25 teaspoon baking soda
04 -
0.25 teaspoon fine salt
05 -
180 g sour cream
06 -
135 g granulated sugar
07 -
2 large eggs
08 -
115 g unsalted butter, melted
09 -
0.5 teaspoon almond extract
10 -
150 g fresh or frozen cherries, pitted and quartered
→ Streusel Topping
11 -
30 g unsalted butter, melted
12 -
25 g granulated sugar
13 -
60 g all-purpose flour
# How to Prepare:
01 -
Preheat oven to 190°C. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 -
Combine melted butter, granulated sugar, and all-purpose flour in a small bowl. Mix with fingertips until a crumbly texture forms. Set aside.
03 -
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
04 -
In a separate bowl, whisk sour cream, granulated sugar, eggs, melted butter, and almond extract until smooth.
05 -
Pour wet mixture into the dry ingredients and gently stir until just combined, avoiding overmixing.
06 -
Gently fold pitted and quartered cherries into the batter.
07 -
Divide batter evenly among the muffin cups, filling each about two-thirds full. Top each with streusel topping.
08 -
Bake for 15 to 20 minutes, or until a toothpick inserted into the centre comes out clean.
09 -
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack until fully cooled before serving.
# Extra Tips:
01 -
For best results, thaw and blot frozen cherries dry before adding to the batter to prevent excess moisture.
02 -
Almond extract enhances cherry flavour, but vanilla extract can be substituted if desired.
03 -
For additional texture, sprinkle sliced almonds over the streusel topping before baking.