clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cherry Streusel Muffins | Bake to the roots

Cherry Streusel Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:30
  • Total Time: 01:00
  • Yield: 12 1x
  • Category: Muffins
  • Cuisine: America


Delicious and easy to prepare – Cherry Streusel Muffins.



(12 muffins)

For the Streusel:
1/2 cup (60g) all-purpose flour
1 oz. (30g) muscovado sugar
1 oz. (30g) butter, melted
23 tbsp. sliced almonds

For the batter:
1/2 cup (120g) butter
3/4 cup (150g) sugar
2 large eggs
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup (120ml) milk
10.6 oz. (300g) cherries, pitted & chopped
1.8 oz. (50g) sliced almonds


1. Melt the butter for the streusel and let cool down again. Mix the flour and sugar in a bowl, add the melted butter and mix with a fork to form streusel. Add the sliced almonds and mix in. Place in the fridge until needed.

2. Preheat the oven to 350°F (180°F). Line a muffin tin with tulip paper liners* and set aside. Wash, pit, and chop the cherries and set aside.

3. Add the butter and sugar to a large bowl and mix at high speed until light and fluffy. Add the eggs one at a time and mix until well combined. Add the vanilla extract and mix in. Mix the flour with baking powder, and salt and add with the milk to the bowl – mix on low speed until just combined. Add the chopped cherries and almonds and fold in carefully. Divide the batter between the paper liners, sprinkle with the streusel mix and bake for 25-30 minutes or until a wooden skewer inserted into the center of a muffin comes out clean. Take out of the oven and let cool down completely on a wire rack.


Enjoy baking!