Dried Cherry Buttermilk Muffins with Almond Streusel
This post may contain affiliate links. Read my full disclosure policy. Moist buttermilk muffins studded with tart dried cherries & topped with a crisp almond streusel. These buttermilk muffins studded with tart dried cherries and topped with a crisp almond streusel, are — quite simply — the loveliest little muffins you ever met. What You’ll Need To Make Dried Cherry Buttermilk Muffins Step-by-Step Instructions To make them, begin with the streusel topping: in a small bowl, combine the flour, brown sugar and cinnamon. Use your fingertips to rub in the cold butter until the mixture is moistened and clumpy. Stir in the sliced almonds and place in the freezer to chill while you make the muffin batter. Begin by combining the buttermilk, dried cherries, and almond extract. Set aside. Next, whisk together the flour, baking powder, baking soda, and salt. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Gently stir in the dry ingredients and buttermilk-cherry mixture. Spoon the batter into muffin tins and sprinkle the cold streusel mixture over top. Bake at 425°F for 8 minutes, then lower the heat to 350°F and cook about 10 minutes more. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Enjoy! 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Spray two muffin pans with nonstick cooking spray (you'll use 8 cups in each pan). Make the streusel: Combine the brown sugar, flour and cinnamon in a small bowl; mix until well combined. Use your fingers to rub the butter into the dry mixture until the mixture is moistened and clumpy. Stir in the almonds. Place the streusel topping in the freezer until ready to use. In a medium bowl, combine the cherries, buttermilk and almond extract. Set aside. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Add the dry ingredients and buttermilk-cherry mixture and stir on low speed until just combined. Do not overmix. Fill the muffin cups about ¾ full with the batter, then sprinkle the cold streusel topping evenly overtop. Bake for 8 minutes, then reduce the heat to 350°F degrees and continue cooking for 10 minutes more, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins sit in the pan for a few minutes, then transfer to rack to cool completely. Note: If you’d like to make your own buttermilk, check out the easy method here. Note: These muffins are best served warm out of the oven. To "refresh" them, simply reheat them in the microwave for 5-10 seconds. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm. Preheat the oven to 425°F. Spray two muffin pans with nonstick cooking spray (you'll use 8 cups in each pan). Make the streusel: Combine the brown sugar, flour and cinnamon in a small bowl; mix until well combined. Use your fingers to rub the butter into the dry mixture until the mixture is moistened and clumpy. Stir in the almonds. Place the streusel topping in the freezer until ready to use. In a medium bowl, combine the cherries, buttermilk and almond extract. Set aside. In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, scraping down the bowl and mixing well after each addition. Add the dry ingredients and buttermilk-cherry mixture and stir on low speed until just combined. Do not overmix. Fill the muffin cups about ¾ full with the batter, then sprinkle the cold streusel topping evenly overtop. Bake for 8 minutes, then reduce the heat to 350°F degrees and continue cooking for 10 minutes more, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins sit in the pan for a few minutes, then transfer to rack to cool completely. Note: If you’d like to make your own buttermilk, check out the easy method here. Note: These muffins are best served warm out of the oven. To "refresh" them, simply reheat them in the microwave for 5-10 seconds. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm. Nutrition Information Powered by Per serving (16 servings) Serving size: 1 muffin Calories: 248 Fat: 10 g Saturated fat: 5 g Carbohydrates: 36 g Sugar: 20 g Fiber: 1 g Protein: 4 g Sodium: 175 mg Cholesterol: 45 mg Per serving (16 servings) Serving size: 1 muffin Calories: 248 Fat: 10 g Saturated fat: 5 g Carbohydrates: 36 g Sugar: 20 g Fiber: 1 g Protein: 4 g Sodium: 175 mg Cholesterol: 45 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Breakfast & BrunchFreezer-FriendlyMake-AheadMuffins & SconesAmerican Breakfast & Brunch Freezer-Friendly Make-Ahead Muffins & Scones American