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.
Sour Cherry Crumble Muffins
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.
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Servings: 12 Servings
Calories: 257kcal
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.
Nutrition
Calories: 257kcal | Carbohydrates: 46g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 191mg | Potassium: 131mg | Fiber: 1g | Sugar: 24g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg
Megan
Thanks for a recipe that uses lots of cherries. I even added an extra handful. Made as is, they are like cherry cupcakes 🙂 Since I like my muffins a little less cake-like, I made the following modifications: use 1 cup white and 1 cup whole wheat flour, cut sugar in batter down to 1/2 cup, and use only 1 egg. Also, instead of buttermilk, I just add 1 tsp of lemon juice to cows milk (or 1 Tbsp if using almond milk). Lemon goes nicely with cherry too. Am making them for the second time this week.
Maya
Wow, we've made this 3 times in the last week & it is so good, my girls just love them!
I did cut down the sugar to 3/4 cup & it is perfect. We have 2 sour cherry trees & I'm definitely freezing some to make these muffins again.