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Cherry Almond Streusel Muffins | Can't Stay Out of the Kitchen

Cherry Almond Streusel Muffins

Teresa Ambra
Cherry Almond Streusel Muffins will cure every sweet tooth craving. These lovely breakfast muffins are filled with dried cherries, cherry Greek yogurt and almond flavoring. They're topped with an almond streusel topping and glazed with vanilla cream frosting. Great idea for a company or holiday breakfast.
3 from 2 votes
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 13
Calories 407 kcal

Equipment

  • 2 12-tin muffin pans
  • 1 large mixing bowl
  • 2 small mixing bowls
  • 1 electric mixer
  • 1 whisk
  • 1 nut chopper if almonds are not previously sliced
  • measuring cups
  • measuring spoons
  • 1 wooden spoon

Ingredients
  

STREUSEL TOPPING:

  • 1/3 cup brown sugar packed
  • 1 tbsp. granulated sugar
  • 1/4 cup unsalted butter melted
  • 2/3 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/2 cup almonds sliced

MUFFINS:

  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 5.3 oz. container Black Cherry Greek yogurt or Icelandic yogurt
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 cups UNBLEACHED flour (bleached flour toughens baked goods)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tbsp. heavy whipping cream or half-and-half
  • 5 oz. dried cherries halved or diced

GLAZE:

  • 1 cup confectioners’ sugar
  • 3-4 tbsp. heavy whipping cream
  • 1/2 tsp. vanilla extract

Instructions
 

STREUSEL TOPPING:

  • In a small mixing bowl, combine all the ingredients.
  • The mixture will be crumbly.
  • Set aside.
  • Preheat oven to 425°.
  • Spray muffin pans with Baker’s Joy nonstick cooking spray.
  • Set aside.

MUFFINS:

  • In a medium bowl combine butter, sugars, eggs, yogurt, vanilla, almond extract, baking soda, baking powder, salt and whipping cream and mix with an electric mixer until well combined.
  • Stir in flour and dried cherries gently with a wooden spoon until ingredients are just moistened.
  • Don’t overmix the batter.
  • Spoon the muffin batter into prepared muffin tins all the way up to the top.
  • Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
  • Bake for 5 minutes at 425°.
  • Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.
  • Cool about 10 minutes.
  • Add glaze.

GLAZE:

  • Whisk all of the ingredients together.
  • Allow muffins to cool about 10 minutes in muffin tins.
  • Remove muffins from baking tins and place on wire rack.
  • Place glaze mixture in a zip lock bag and cut off corner.
  • Drizzle glaze over muffins.

Notes

NOTE: Be sure to stir yogurt thoroughly before adding to muffin ingredients.
 
NOTE: Milk will not bring the proper consistency in the glaze. Cream is preferred.
 
NOTE: If using a zip lock bag to pipe frosting, you'll need to find one that doesn't have the "easy fill" bottom bags. Those won't work.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 407kcalCarbohydrates: 57gProtein: 7gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 65mgSodium: 242mgPotassium: 124mgFiber: 2gSugar: 34gVitamin A: 857IUVitamin C: 0.04mgCalcium: 88mgIron: 1mg
Keyword almonds, breakfast, brunch, cherries, muffins
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