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Cherry Muffins With Irresistible Graham Crumb Streusel

Cherry Muffins With Irresistible Graham Crumb Streusel

Tender cherry muffins are topped with a buttery, crunchy graham cracker streusel for a bakery-style breakfast treat. This recipe makes 12 muffins.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffins
  • 2 cups (240 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 eggs Large eggs
  • 1 teaspoon Vanilla extract
  • 1/2 cup (120 ml) Whole milk
  • 1 1/2 cups Pitted cherries, halved or coarsely chopped
Graham Crumb Streusel
  • 6 crackers, yielding about 3/4 cup crumbs Full-size graham crackers, crushed
  • 1/4 cup (30–32 g) All-purpose flour
  • 1/4 cup (50 g) Packed light brown sugar
  • 1/4 cup (56–57 g) Unsalted butter, melted
  • 1 pinch Salt
Optional Flavor Variation
  • 1/4 to 1/2 teaspoon Almond extract

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup thoroughly.
  2. Combine the graham cracker crumbs, flour, brown sugar, and salt in a bowl. Stir in the melted butter until coarse, moist crumbs form, then set the streusel aside.
  3. Whisk the flour, baking powder, and salt together in a medium bowl. In a separate bowl, beat the softened butter and granulated sugar until light and creamy.
  4. Beat the eggs into the butter mixture one at a time, mixing after each addition. Stir in the vanilla and optional almond extract.
  5. Add the dry ingredients in two or three additions, alternating with the milk. Stir only until the batter is just combined.
  6. Fold in the cherries gently, stopping when no large pockets of flour remain. A few streaks of flour are preferable to overmixing.
  7. Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle the graham streusel generously over every muffin.
  8. Bake for 20 to 25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for about 5 minutes, then transfer them to a rack. Let them cool for about 10 minutes before serving.

Notes

Pat fresh or thawed cherries dry before folding them into the batter. Frozen cherries can be added while still frozen, but the muffins may need a few extra minutes in the oven. For taller tops, let the mixed batter rest for 5 to 10 minutes before baking. Store cooled muffins in an airtight container.