Sour Cherry Muffins with Almond Crumble
Infused with the tangy sweetness of pitted sour cherries and crowned with a golden almond crumble, these Sour Cherry Muffins with Almond Crumble are a perfect balance of vibrant flavors and irresistible texture. Tender and moist thanks to a buttermilk-based batter, each bite delivers bursts of juicy cherries and a subtly nutty crunch. The almond crumble topping, made with slivered almonds, brown sugar, and chilled butter, adds an indulgent touch that elevates these muffins from simple to sensational. Perfect for breakfast, brunch, or an afternoon treat, they are baked to fluffy perfection in just 20 minutes. Whether you use fresh or frozen cherries, this easy-to-follow recipe promises a fruity delight that will steal the spotlight on your table.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 150 grams granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 115 grams unsalted butter (melted)
- 240 milliliters buttermilk
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 200 grams pitted sour cherries (fresh or frozen, thawed if frozen)
- 50 grams all-purpose flour (for crumble)
- 40 grams slivered almonds
- 50 grams brown sugar
- 40 grams chilled unsalted butter (cubed, for crumble)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Do not overmix; it is okay if a few lumps remain.
Gently fold the pitted sour cherries into the batter until just combined.
Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full.
To make the almond crumble, combine the flour, slivered almonds, brown sugar, and cubed butter in a small bowl. Use your fingers or a pastry cutter to mix the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the almond crumble evenly over the top of each muffin.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.5 g | 213% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 3144 mg | 137% | |
| Total Carbohydrate | 479.1 g | 174% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 229.4 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 568 mg | 44% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1522 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
