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 these!
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.
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!
- 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
- 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.
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.
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(2 Pack) Standard Paper Cupcake Liners/Baking Cups, 60-ct/Box
USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Solula 18/8 Stainless Steel Large Ice Cream Scoop Disher Melon Baller 4 Tablespoon, 2-YEAR Warranty
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Amount Per Serving: Calories: 198 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 32mg Sodium: 280mg Carbohydrates: 32g Fiber: 2g Sugar: 15g Protein: 4g
DID YOU MAKE THIS RECIPE?
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