Cherry Oat Streusel Muffins
This recipe makes bakery-quality muffins that feature fresh seasonal cherries. It is suitable for home bakers looking for a breakfast or brunch item that balances wholesome ingredients with rich flavor. The oat streusel topping adds texture.
Equipment
- 12-cup muffin tin
- Paper liners
- Small Bowl
- Large mixing bowl
- Medium bowl
- Spatula
- Wire Rack
Ingredients
For the Streusel Topping
- 1/3 cup Old-fashioned rolled oats
- 1/4 cup All-purpose flour
- 3 tablespoons Brown sugar
- 3 tablespoons Cold unsalted butter, cubed
- 1/4 teaspoon Ground cinnamon
For the Muffins
- 2 cups All-purpose flour
- 1/2 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Buttermilk
- 1/2 cup Unsalted butter, melted and cooled
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 1/2 cups Fresh cherries, pitted and halved
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
- Make the streusel topping by combining oats, flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Set the topping aside in the refrigerator.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until they are well combined.
- In a separate medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; some lumps are acceptable.
- Gently fold in the halved cherries, taking care not to crush them or overmix the batter.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Sprinkle the chilled streusel topping generously over each muffin, pressing down gently to help it stick.
- Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Allow muffins to cool in the pan for 5 minutes before moving them to a wire rack to cool completely. Serve the muffins warm or at room temperature.
Notes
I developed this recipe on a June morning after buying many fresh cherries at the farmer's market. I found that keeping the cherries halved, rather than chopped, gives you bursts of fruit in every bite. The oat streusel provides texture and makes these muffins feel special enough for company but simple enough for a regular morning.