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
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.
Notes
- Soak dried cherries for extra moisture.
- Substitute buttermilk with milk plus lemon juice if needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 17g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
