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I really can’t believe it’s already August and I’ll be going back to school in just 3 short weeks. I’m sure I’ve already told you but J will be coming with me 2 days a week since they are starting a learning center daycare at my school for kids who are between the ages of 2 and 4. That means this year I not only have to worry about getting myself ready and grabbing breakfast but I have to worry about getting J breakfast and packing a lunch too!
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 good snack to have with lunch or after school that both J and I would enjoy. Since he likes anything with fruit in it 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 something to my little man and they are filled with cherries.
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. If you don’t have fresh cherries or they aren’t in season you can use frozen ones just as easily. 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.
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 5 days so if I make them on a Sunday J, my husband, and I could enjoy them all week long for breakfast, lunch, or an after school snack.
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 J 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
- 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
- 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.
Check out these #BacktoSchoolTreats recipes from our Bloggers:
Back to School Desserts:
Almond Shortbread Skillet from A Day in the Life on the Farm
Back to School Confetti Cookie Bars from The Mandatory Mooch
Berries Vanilla Pies from My Sweet Zepol
Birthday Cake Truffles from Karen’s Kitchen Stories
Brown Sugar Milk Tea Popsicles from Simply Healthyish
Cereal Milk Macaron from A Kitchen Hoor’s Adventures
DIY Mini Caramel Apples from Jen Around the World
Funfetti Whoopie Pies from Jolene’s Recipe Journal
Mrs. Field’s Chocolate Chip Cookies from Comfortably Domestic