Sink your teeth into Dried Cherry Buttermilk Muffins with Almond Streusel and experience a tantalizing combination of sweet, tart, and nutty flavors—all in a soft, bakery-style muffin. These are your new go-to when you want something special for a leisurely breakfast, afternoon treat, or to cheer up a friend. Bursting with plump dried cherries and crowned with a crunchy almond streusel, every bite is a celebration of contrasts: moist crumb, rich buttery notes, and a fragrant finish. No matter the season or occasion, these muffins bring comfort and joy straight from your kitchen to your table.

Dried Cherry Buttermilk Muffins with Almond Streusel Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Dried Cherry Buttermilk Muffins with Almond Streusel was chosen to maximize flavor and texture, making the muffins taste bakery-fresh every time. These simple staples all have a distinct role—from creating tender crumb and deep flavor to adding a crave-worthy crunch on top.

All-purpose flour: Gives structure and a classic muffin crumb—don’t pack the cups so the texture stays light.
Granulated sugar: Sweetens the batter and helps the muffins brown beautifully.
Unsalted butter: Adds rich flavor and moisture; use cooled, melted butter for an extra-tender crumb.
Baking powder: Ensures your muffins rise tall and fluffy.
Baking soda: Works together with acidic buttermilk for soft, moist muffins.
Salt: Brightens and balances sweetness.
Buttermilk: Delivers amazing tenderness and a subtle tang that pairs perfectly with the sweet cherries.
Large eggs: Binds ingredients and gives the muffins that perfect rich bite.
Vanilla extract: Rounds out the flavors with classic warmth.
Dried cherries: Offer intense, chewy pops of tartness—chop them if they’re big for even distribution or soak to plump them up.
Sliced almonds: Form the basis of the crunchy, aromatic streusel topping.
Light brown sugar: Brings caramel-like sweetness to the topping and helps it crisp.
Cold unsalted butter (for streusel): Creates irresistible crumbly clusters as it bakes.
Ground cinnamon: Adds a hint of cozy spice to the almond streusel.

How to Make Dried Cherry Buttermilk Muffins with Almond Streusel

Step 1: Prep Your Pan and Preheat

First things first—get organized for smooth sailing. Preheat your oven to 375°F (190°C), and line a 12-cup muffin tin with paper liners. This ensures the muffins pop out beautifully with no sticking, and the high heat helps them burst up with that bakery-style dome.

Step 2: Mix Dry Ingredients

In your largest bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Combining the dry ingredients first disperses the leaveners and avoids any unwanted clumping—this lays the foundation for even, fluffy Dried Cherry Buttermilk Muffins with Almond Streusel.

Step 3: Combine Wet Ingredients

Grab a separate bowl and whisk the melted (and cooled!) butter with the buttermilk, eggs, and vanilla extract until completely smooth. The buttermilk’s tangy magic starts working right away here and blends effortlessly with the eggs and vanilla for unbeatable flavor.

Step 4: Bring It All Together & Add Cherries

Pour your wet mixture over the dry ingredients, then gently stir until just combined. Be careful not to overmix—to keep your muffins light and tender, a few streaks of flour are perfectly fine. Next, fold in the dried cherries. If you’ve soaked them for extra plumpness, be sure to pat them dry before adding.

Step 5: Make the Almond Streusel Topping

In a small bowl, stir together the sliced almonds, flour, brown sugar, and cinnamon. Drop in the cold butter cubes and use your fingers or a fork to work the mixture until you see irresistible clumps (think pea-sized and crumbly), ready to take the muffins over the top.

Step 6: Assemble and Bake

Divide the batter evenly between the muffin cups (a standard ice cream scoop works wonders here), then generously sprinkle each with the almond streusel. Pop them in the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. The aroma alone will make waiting a challenge!

Step 7: Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes before moving them to a wire rack to cool completely. This short rest makes the muffins easy to remove—and lets the streusel set into its golden, crunchy glory. Then, dig in and savor your homemade batch of Dried Cherry Buttermilk Muffins with Almond Streusel.

How to Serve Dried Cherry Buttermilk Muffins with Almond Streusel

Garnishes

A light dusting of powdered sugar adds a bakery-style charm, and a few extra sliced almonds sprinkled on top (or even a drizzle of honey or glaze) can make your Dried Cherry Buttermilk Muffins with Almond Streusel absolutely irresistible. For special mornings, try a dollop of whipped cream or a spoonful of cherry jam alongside.

Side Dishes

Serve these muffins with Greek yogurt, a fruit salad, or crispy bacon for a balanced breakfast spread. Paired with fresh fruit and coffee, Dried Cherry Buttermilk Muffins with Almond Streusel easily become the highlight of a leisurely brunch or a cozy morning gathering.

Creative Ways to Present

Pile muffins high on a tiered cake stand for brunch, pop them in a basket lined with a colorful napkin, or wrap them individually in parchment and twine for adorable edible gifts. Layering several varieties (including your Dried Cherry Buttermilk Muffins with Almond Streusel) on a platter makes a show-stopping breakfast buffet centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store leftover muffins in an airtight container at room temperature for up to 2 days. The almond streusel stays crisp, and the inside stays moist—perfect for quick weekday snacks.

Freezing

For longer storage, freeze the muffins on a tray (so the streusel doesn’t get squished), then transfer to a freezer bag or airtight container. Dried Cherry Buttermilk Muffins with Almond Streusel can be frozen for up to 2 months. When you’re ready, just thaw and warm for a fresh-from-the-oven treat.

Reheating

To enjoy muffins warm, pop them in the microwave for 10–15 seconds or in a 300°F (150°C) oven for about 5 minutes. This brings back the soft crumb and gently toasts the almond streusel—absolutely worth it!

FAQs

Can I use fresh or frozen cherries instead of dried?

For this recipe, dried cherries work best because they don’t release extra moisture, keeping your muffins delightfully fluffy. If you’d like to experiment with fresh or frozen, remember to chop and thoroughly pat them dry to prevent sogginess.

What’s the best way to plump up dried cherries?

Soaking dried cherries in warm water for about 10 minutes makes them extra juicy. Drain and pat dry to ensure they don’t make the batter too wet—the little bit of extra effort pays off with each sweet bite.

Can I make Dried Cherry Buttermilk Muffins with Almond Streusel dairy free?

Absolutely! Swap in your favorite plant-based butter and use a dairy-free buttermilk alternative (like almond milk mixed with a dash of lemon juice). Even with these changes, you’ll still enjoy a lovely crumb and that signature almond streusel crunch.

What if I don’t have buttermilk?

If buttermilk is missing from your fridge, simply stir 1 tablespoon of lemon juice into 1 cup of milk and let it stand for 5 minutes—you’ll have a quick buttermilk substitute ready to go for Dried Cherry Buttermilk Muffins with Almond Streusel.

Do these muffins freeze well?

Yes, they freeze beautifully! Make sure they’ve cooled completely before freezing, and always store them in a single layer to protect that precious streusel. Reheat gently for a just-baked taste anytime.

Final Thoughts

Whether you’re baking for loved ones or simply savoring a muffin moment with your morning coffee, Dried Cherry Buttermilk Muffins with Almond Streusel are a surefire way to brighten any day. Go ahead—treat yourself to that bakery-worthy delight straight from your own kitchen!

Dried Cherry Buttermilk Muffins with Almond Streusel Recipe

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4.5 from 21 reviews

Author: Emma
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Delight your mornings with these moist and flavorful Dried Cherry Buttermilk Muffins topped with a crunchy Almond Streusel. Perfect for breakfast or a sweet snack!

Ingredients

Scale

Muffins:

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup dried cherries, chopped if large

Almond Streusel Topping:

1/2 cup sliced almonds
1/4 cup all-purpose flour
1/4 cup light brown sugar
2 tablespoons cold unsalted butter, cubed
1/2 teaspoon ground cinnamon

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Instructions

Preheat the oven and prepare the muffin pan: Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
Mix the dry and wet ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the melted butter, buttermilk, eggs, and vanilla until smooth. Combine the wet and dry ingredients, then fold in the dried cherries.
Prepare the streusel: Mix the almonds, flour, sugar, and cinnamon. Cut in the cold butter until crumbly.
Bake: Divide the batter into muffin cups, top with streusel, and bake for 18-22 minutes. Cool before serving.