Cherry Muffins with Crumble Topping

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Fresh, juicy cherries are baked into golden brown muffins topped with a buttery crumble.  Fresh Cherry Muffins are bursting with summer flavor and are perfect for breakfast or an afternoon treat.

I really can’t believe it’s already August and I’ll be going back to school in just a few short weeks.  That means I need to start thinking about breakfasts and lunches for both myself and my son.

All that to say I’ve been looking for some recipes that I can make that would be good for either a grab and go breakfast or a tasty snack to have with lunch or after school.

Recently I made Blueberry Banana Muffins that were really great for breakfast and were packed with fruit flavor. I’ve also made No Bake Granola Bars that come together fairly quickly.  I’ve even been making some Breakfast Sandwiches that I can put in the freezer and pull out whenever I need them.

I really wanted to make something with fruit because I had several types of fruit sitting in our fruit bin.   I thought these Cherry Muffins with Crumble Topping would be a good option.  They aren’t overly sweet which is good when I am giving them to my son.

Can I use something other than cherries?

Yes!  Blueberries or raspberries would be a good substitute in this recipe because they are small and you wouldn’t need to cut them.  They would also work with the flavor profile of these muffins.

I just happen to have a bunch of fresh picked cherries since my friend went cherry picking and kindly gave me a big bag of them. While I love fresh cherries I hate pitting them.  If you don’t have fresh cherries or they aren’t in season you can use frozen ones just as easily.

How do you pit cherries?

The easiest way to pit a cherry is by using a cherry pitter.  I thought this was a dumb tool but ever since I got one I’m so glad I have it!  You can also use a chopstick or metal straw to push the pit out of a cherry. As a last resort you can use a paring knife and cut around the cherry.

If using frozen cherries I would thaw them for about 30 minutes before using them in this recipe but otherwise you can use them the same way you would use the fresh cherries.  I also used a combination of Dixie Crystals granulated sugar and brown sugar but you could use one or the other.

Ingredients:

• all purpose flour
• baking powder
• salt
• salted butter (or unsalted if you prefer)
• granulated sugar
• brown sugar
• eggs
• whole milk (or plant based milk)
• sour cream (or Greek yogurt)
• fresh cherries (or frozen)
• oats

The great thing about these muffins is that they can be baked in 15 minutes.  I love quick and easy recipes.  I whipped these up and had them baked all in under 30 minutes.  They lasted about five days so we enjoy them all week long for breakfast, lunch, or an after school snack.

Can I freeze these muffins?

Yes!   After baking cool completely.   Wrap in plastic wrap then place in a freeze bag.  You can freeze these for up to 6 months.  When ready to eat simply thaw in the refrigerator over night or defrost in the microwave.

I added a little crumble topping as well just because I thought the added crunch was nice.  You could add nuts but since I’m sending them to school I didn’t want too because I know we have several kids with nut allergies.  My crumble topping was made with a simple butter, flour, brown sugar, and oat mixture.

These muffins are really tasty.  They lightly sweetened and filled with sweet cherries.  Then the topping is sweet and crunchy.  I ate a few with my morning coffee and my son enjoyed some as his afternoon snack.  I’ll definitely be making these for back to school in a few weeks!

Cherry Muffins with Crumble Topping

Lightly sweetened muffins studded with fresh cherries and topped with a crumble topping.

No ratings yet

Print Pin

1x2x3x

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 muffins

Author: Hezzi-D

Ingredients

• For the muffins:
• 2 c. flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1 stick 1/2 cup butter
• 1/3 c. sugar I used Dixie Crystals
• 1/3 c. brown sugar I used Dixie Crystals
• 2 eggs
• 1/2 c. milk
• 1/2 c. sour cream
• 1 c. fresh cherries cut in half
• For the topping:
• 3 Tablespoons butter
• 1/3 c. flour
• 1/4 c. brown sugar
• 1/3 c. oats

Instructions

• Preheat the oven to 400 degrees.
• Line a muffin pan with cupcake liners.
• In a medium bowl combine the flour, baking powder, and salt. Set aside.
• In a large bowl cream together the butter and sugars. Add in the eggs and mix well. Stir in the sour cream.
• Add half the flour mixture to the butter mixture and mix until combined.
• Add the milk and mix until well combined.
• Add the remaining flour and mix until just combined. Fold in the cherries.
• Divide the batter between the muffin cups filling about 3/4 of the way full.
• In a medium bowl combine the ingredients for the topping and mix until crumbly. Sprinkle over top of the muffins.
• Bake for 15 minutes or until a toothpick inserted into the middle comes out clean. Cool completely.

Notes

A Hezzi-D Original recipe