5 from 4 votes

The texture of this sour cherry crumble muffin recipe is firm, but light. The oat topping is perfectly crunchy, but not too sweet - similar to a cherry cobbler. If you have fresh, tart cherries in season, these muffins are the perfect thing to make, they're oh, so tasty.

📋 Recipe

Sour Cherry Crumble Muffins

5 from 4 votes

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Servings

Calories: 257kcal

Author: Ben Rayl

Ingredients

for the crumble:

½ cup all purpose flour
¼ cup oats
2 tablespoon brown sugar
1 tablespoon sugar
3 tablespoon butter - melted

for the muffins:

2 cups flour
1 tablespoon baking powder
1 cup sugar
¼ teaspoon salt
2 eggs - beaten
1 cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla
2 cups sour cherries - pitted and halved

Instructions

Pre heat the oven to 400 F (200 C) and line or grease a muffin tin. (for 12 regular, 6 jumbo muffins)

make the crumble:

In a medium bowl, mix together the flour, oats and sugars. Stir in the butter, then mix with your hands until pea sized lumps form then set aside.

make the muffins:

In a large bowl, whisk together the flour, baking powder, sugar and salt together.
Use a wooden spoon to stir in the eggs, buttermilk, vegetable oil and vanilla until just blended, but still lumpy.
Gently fold in the cherries, then fill your muffin tins ¾ of the way to the top and generously sprinkle with the crumble mix.
Bake for about 20 minutes until slightly browned.