Fresh Sour Cherry Muffins

Posted on Sep 5, 2013 in DIY, Sweet | 0 comments

Fresh Sour Cherry Muffins

It’s summer! It’s summer! It’s summer! Ok, so it’s already late summer. Diving back into the culinary industry (who was I kidding about taking time off) with my new pastry chef position has caused these last few months to go by in a blur. But finally, I feel as though I can take a few deep breaths and relax a little bit more.


One awesome way I found to do that was taking time with my guy to go old-fashioned cherry picking. Luckily my parent’s neighbor had a fantastic cherry crop this year and invited me to come over to pick whatever I wanted. Let me tell you, that tree was a pastry chef’s dream. Every single branch was loaded with perfectly formed, bright red cherries.




And being who I am, once back at home I immediately began exploring the culinary opportunities. These muffins are by far my favorite idea for my spoils. I absolutely love the way the almond compliments the flavor and brightness of the cherries. Those of you with a sweet tooth might want to increase the sugar slightly, but for my slightly more savory palate they were perfect. And perhaps the best test, my guy thought they were a good enough reward for getting dragged cherry picking to even consider going back apples. Enjoy!


Sour Cherry Muffins


1/2 cup butter

1 1/4 cups white sugar

1 teaspoon almond extract

2 eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup milk

2 cups fresh cherries, pitted and halved or quartered


Streusel Topping

2 Tablespoons almond meal

¼ cup flour

2 Tablespoons sugar

2 Tablespoons cold butter, cubed

pinch of salt

dash of nutmeg

 Cherry Muffins in Pan


Preheat the oven to 350 degrees. Prepare muffin tins by either lining with disposable muffin cups or greasing.


In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar. Add in the almond extract, followed by the eggs one a time. Scrape down the sides of the bowl well.


In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture in three additions, alternating with the milk until both are incorporated.


Remove the mixer bowl from the machine and stir in the cherries by hand until they are just distributed.


Portion into the prepared muffin tins.


For the streusel topping, combine all the ingredients into a bowl. Toss the butter to coat it evenly in the dry ingredients and then rub it between your hands until crumbly (pretend you are trying to warm up on a cold day). Distribute the streusel over the muffin batter.


 Bake the muffins 18-20 minutes, rotating the pans after the first 9 minutes for more even color.  They should be golden brown on top and a cake tester should come out free from batter when done. Cool about 5 minutes before removing the muffins from their tins. Finish cooling completely before storing them in a tightly sealed container.

Cherry Muffin

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