Sour Cherry Muffins With Almond Crumble Recipe

Name: Sour Cherry Muffins With Almond Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 1/3 cup light brown sugar, packed; 3 tablespoons unsalted butter, melted; 3 tablespoons all-purpose flour; 1/4 teaspoon ground cinnamon; 1/2 cup sliced almonds; Muffins; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup granulated sugar; 2 eggs; 1/2 cup sour cream; 1/4 cup vegetable oil; 1/2 teaspoon almond extract; 1 1/3 cups canned tart cherries, drained

Servings: persons

Topping
1/3 cup light brown sugar, packed
3 tablespoons unsalted butter, melted
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/2 cup sliced almonds
Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
2 eggs
1/2 cup sour cream
1/4 cup vegetable oil
1/2 teaspoon almond extract
1 1/3 cups canned tart cherries, drained

1
Preheat oven to 375 degrees F.
2
Grease a 12 cup muffin pan.
3
Topping: In a small bowl, combine brown sugar, butter, flour, and cinnamon until blended and crumbly. Stir in almonds. Refrigerate until ready to use.
4
Muffins: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
5
In a medium bowl, whisk together sugar, eggs, sour cream, oil, and almond extract until well blended.
6
Add the egg mixture to the flour mixture and stir until just blended, Gently fold in cherries.
7
Divide batter equally among prepared muffin cups. Sprinkle with topping.
8
Bake in preheated oven for 25 to 30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

914

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Topping, 1/3 cup light brown sugar, packed, 3 tablespoons unsalted butter, melted, 3 tablespoons all-purpose flour, and more.

Yes, Sour Cherry Muffins With Almond Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sour Cherry Muffins With Almond Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions