Name: Whole Wheat Cherry Crumble Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 4 tablespoons unsalted butter, melted and cooled; ¾ cup whole-wheat flour; 1 cup all purpose flour; ½ cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk, shaken or well mixed; 1 large egg; ¼ teaspoon almond extract; 1 cup cherries, pitted and chopped (if using frozen, do not thaw first); 6 tablespoons all-purpose flour; ¼ cup brown sugar, lightly packed; ½ teaspoon ground cinnamon; pinch of salt; 2 tablespoons unsalted butter, cold and diced

Jump to Recipe

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!

Side view of muffin with the wrapper folded down

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.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.

Cross section of a cherry crumble muffin

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.

Ingredients for whole wheat cherry crumble muffins

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.

Overhead shot of muffin batter in muffin tin

Finally, prepare the crumble and place about a tablespoon of crumble on top of the batter in each well.

Unbaked muffin batter with crumble on top

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.

overhead shot of muffins in a muffin tin

Over head shot of single cherry crumble muffin

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:

To pin this recipe, you can use the button on the recipe card, or on any of the photos in this post. Happy baking!

Yield: 12 muffins

Whole Wheat Cherry Crumble Muffins

This cherry crumble muffin recipe delivers soft and fluffy muffins topped with a sweet crumble topping.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

4 tablespoons unsalted butter, melted and cooled
¾ cup whole-wheat flour
1 cup all purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, 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
¼ cup brown sugar, lightly packed
½ teaspoon ground cinnamon
pinch of salt
2 tablespoons unsalted butter, 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

Muffins stay fresh covered at room temperature for a couple of days or covered in the refrigerator for up to one week. They also freeze well.