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Cherry Almond Muffins with Streusel |

Cherry Almond Muffins

  • Author: Rebecca Blackwell
  • Yield: 12-24 muffins


*NOTE: This recipe will yield between 12-24 muffins, depending on the size of your muffin liners. The muffins pictured in this post were baked in tulip style baking cups, which allow more muffin batter per cup. If you use standard baking cups, this recipe will yield 24 smaller cherry almond muffins.



  • ¾ cup brown sugar
  • ¾ cup unbleached all-purpose flour
  • ¾ tsp cinnamon
  • 1 tsp salt
  • ⅓ cup old fashioned oats
  • 6 tbsp butter, melted


  • 2 cups unbleached all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 4 tbsp butter, at room temperature
  • 8 oz almond paste
  • 2/3 cup Stevia Blend (or 1 cup granulated sugar)
  • 2 large eggs
  • 1 cup plain yogurt, full fat or 2%
  • 2 cups canned sweet cherries, drained, each cherry cut into 4 pieces
  • 2 tsp pure vanilla extract
  • 1 tsp almond extract
  • 13 oz cherry preserves or cherry jam



  1. Combine all the dry ingredients in a small bowl. Pour in the melted butter and mix until all the dry ingredients are moistened. Cover, and set aside.


  1. Preheat oven to 375 degrees and line muffin pan with paper liners.
  2. Dump the flour, baking powder and salt into a medium size bowl and mix with a wire whisk to combine.
  3. Combine the butter, Stevia Blend (or sugar), and almond paste in the bowl of an electric mixer and beat on medium high speed for 2 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, scraping down the sides of the bowl and beating at medium speed for 30 seconds after each addition. Scrape down the sides of the bowl and add the yogurt, vanilla and almond extracts. Beat on medium speed just until combined.
  4. With a rubber spatula or wooden spoon, stir in the dry ingredients and then the cherries.
  5. Divide the batter between muffin cups – 12 cups if using tulip liners, 24 if using regular muffin liners. Dollop the cherry jam or preserves on top of each muffin, distributing the jam evenly between muffins. Evenly distribute the streusel across all the muffins.
  6. Bake for 20-35 minutes, until a toothpick inserted in the center of one of the muffins comes out mostly clean.
  7. Let cool on a wire rack.