These Cherry Muffins are packed with juicy cherries and you have the option to top them with a sweet streusel crumble. They’re a delicious grab-and-go breakfast, and are perfect for brunch and summer road trips!
Got fresh cherries? Then you need to make these cherry muffins ASAP.
When our cherry tree is in bloom each summer, we love to make these muffins, along with cherry popsicles, cherry galettes, and cherry crumble bars.
These are soft, buttery, bursting with juicy cherry goodness. Just the thing to bake when summer fruit is calling your name!
But, thanks to frozen cherries, you can make these delicious muffins all year long!
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❤️ Why you’ll love this recipe
These cherry muffins are soft, fluffy, and bursting with sweet-tart cherry flavor in every bite. They are:
- light, moist crumb with golden muffin tops
- perfect for breakfast, snacks, or a sunny afternoon pick-me-up
- a great way to use fresh, seasonal cherries at their peak
- freezer-friendly. Great for make-ahead breakfasts!
- customizable with almond, vanilla, or lemon flavor
🍒 Ingredient notes
- Fresh cherries: Sweet cherries work best—just pit and halve or quarter them before adding to the batter.
- Vegetable oil and milk: Adds moisture and keeping the muffins tender.
- Sugar: Granulated sugar sweetens the batter without overpowering the cherries.
- Flour: All-purpose flour keeps the crumb soft while providing structure.
- Baking powder: Help the muffins rise into fluffy, domed tops.
- Vanilla extract: Adds warmth and enhances the cherry flavor.
Optional Streusel: You also have the option to make a crunchy streusel topping with flour, butter, light brown sugar, salt, and cinnamon.
✅ Step-by-step instructions
You’ll find more detailed instructions and the full list of ingredients with measurements in the printable recipe card at the bottom of this post. For all my visual bakers, here are some step-by-step photos to help you make the best cherry muffins ever!
Make the optional streusel: In a large bowl, mix together the streusel ingredients until you get a crumble texture. Set aside.
Preheat the oven to 400°F and line a muffin tin with cupcake liners. Set aside.
In a separate large bowl, whisk together the dry ingredients: the flour, sugar, baking powder, and salt.
In another large bowl, whisk together the wet ingredients: vegetable oil, milk, eggs, and vanilla.
Combine the dry ingredients with the wet ingredients, then gently fold in the cherries.
If adding the streusel, top each muffin with streusel topping.
Scoop into the prepared muffin tin lined with cupcake liners. Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
👩🏻🍳 Recipe FAQs
Yes, just thaw and drain them well to avoid extra moisture in the batter.
Absolutely! I do when I make this recipe! Simply swap the butter with vegan butter or coconut oil, and use a non-dairy milk.
You can lightly coat the cherries in flour before folding them into the batter.
Definitely! A splash of almond extract or a bit of lemon zest pairs beautifully with cherries.
Keep them in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days.
🍽 Serving ideas
Serve these delicious juicy fruit muffins for breakfast or brunch. Enjoy them with a cup of coffee or tea, and feel free to slather on some butter for added richness.
They also make great afternoon snacks and road trip snacks!
More cherry recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Cherry Muffins with Streusel Topping
Equipment
Ingredients
Optional Streusel Topping
- 1¼ cup all-purpose flour
- ¾ cup light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 6 Tablespoons unsalted butter, melted and slightly cooled
Muffin Batter
- 1¾ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- ½ cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups pitted and quartered (or halved) fresh cherries
Instructions
- Preheat oven to 400°F. Line a muffin tin with cupcake liners and set aside.
Make the Streusel (optional)
- In a large bowl using a whisk or a fork, mix together 1¼ cup flour, brown sugar, cinnamon, and salt. Set aside.
Make the muffin batter
- In a separate large bowl, whisk together 1¾ cup flour, granulated sugar, baking powder, and salt.
- In another separate large bowl, whisk together the vegetable oil, milk, egg, and vanilla.
- Gradually mix in the dry ingredients with the wet ingredients, just until incorporated.
- Then using a spatula, gently fold in the fresh cherries.
- Using a cookie scoop, scoop batter into each prepared muffin cup, about 3/4 of the way full. Then, if using streusel, top each with the prepared streusel topping.
- Bake at 400°F for 17-20 minutes, just until a toothpick inserted into the center of a cupcake comes out clean.
- After baking, allow to rest in the pan for 5 minutes before transferring to a wire rack to continue cooling down.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
