These cherry crumble muffins are soft and fluffy with a healthy addition of whole wheat flour and topped with a sweet crumble. You are going to love them!
This week I bring you another breakfast treat; whole wheat cherry crumble muffins. If you've followed me for any time now, you know I like a muffin to be a little on the healthier and heartier side. I personally consider these muffins to be a little lighter and sweeter than my usual muffin recipes.
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We are in the prime of cherry season in the Pacific Northwest. Cherries are so sweet and juicy and I love using them in a variety of recipes. Did you know that cherries provide several wonderful health benefits? Check out this article from Cooking Light to learn more.
WHY USE WHOLE WHEAT FLOUR IN MUFFINS?
Whole wheat flour means that the bran and the germ are still intact. This means that all the important nutrients are still complete too. Whole wheat flour contains protein, fiber, B vitamins as well as trace minerals like iron and magnesium. Whole wheat flour all on it's own can mean a heavier or more dense final product. We don't want that for these cherry crumble muffins, which is why we combine whole wheat and all-purpose flour.
MAKING THE CHERRY CRUMBLE MUFFINS
First melt the butter and allow it to cool while you mix together the dry ingredients. Then combine the buttermilk, melted and cooled butter, egg and almond extract in another bowl or measuring cup.
Next, mix the pitted and chopped cherries (if using frozen cherries, do not thaw them) into the dry ingredients and toss to coat them.
Next drizzle the wet ingredients over the dry and ingredients and mix until just combined, being careful not to over mix the batter.
I like to use an ice cream scoop to get the batter into the prepared muffin tin. These are my all time favorite muffin/cupcake liners! You will want to evenly divide the batter between the 12 wells.
Finally, prepare the crumble and place about a tablespoon of crumble on top of the batter in each well.
Then bake the cherry crumble muffins for 20-25 minutes until a toothpick comes out mostly clean. Remember your oven is different than mine and you will want to initially check these on the early side to make sure you do not over bake them.
Cherry crumble muffins are approved by both the Sugar Bugs and Mr. Two Sugar Bugs. I hope you love them as much as we do!
OTHER BREAKFAST RECIPES YOU MAY ENJOY:
- Cherry Almond Scones
- Whole Wheat Blueberry Oat Muffins
- Banana Oat Bran Muffins
- Blueberry Zucchini Bread
To pin this recipe, you can use the button on the recipe card, or on any of the photos in this post. Happy baking!
Whole Wheat Cherry Crumble Muffins
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- 4 tablespoons unsalted butter 56g, melted and cooled
- ¾ cup whole-wheat flour 90g
- 1 cup all purpose flour 125g
- ½ cup granulated sugar 100g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk 118mL, shaken or well mixed
- 1 large egg
- ¼ teaspoon almond extract
- 1 cup cherries pitted and chopped (if using frozen, do not thaw first)
CRUMBLE
- 6 tablespoons all-purpose flour 47g
- ¼ cup brown sugar lightly packed, 45g
- ½ teaspoon ground cinnamon
- pinch of salt
- 2 tablespoons unsalted butter 28g, cold and diced
Instructions
- Preheat oven to 375° F.
- Melt butter and set aside to cool.
- Spray a 12 count muffin pan with nonstick spray or line with cupcake liners.
- In a large bowl, whisk the whole-wheat flour, all-purpose flour, granulated sugar, baking powder, baking soda and salt.
- In another bowl, combine melted and cooled butter, buttermilk, egg and almond extract.
- Add the cherries to the flour mixture and toss to coat them. Drizzle the butter mixture over the flour mixture and stir everything together, trying not to overwork the batter.
- Use an ice cream scoop to scoop the batter into the prepared muffin pan; filling each well almost full.
- Prepare the crumble by whisking the flour, brown sugar, and cinnamon and salt together until combined. Cut in the cold butter with a pastry cutter, fork or fingers until coarse crumbs form.
- Spoon about a tablespoon of crumble on top of the batter in each well.
- Bake approximately 20-25 minutes until lightly browned and a toothpick comes out mostly clean.
- Allow the muffins to cool for about 5 minutes in the pan and then transfer to a wire rack to cool further.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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