Ingredients

4 cups fresh or frozen pitted sweet cherries (if frozen, thaw slightly)

1/2 cup granulated sugar (for cherry filling)

2 tablespoons cornstarch

1 tablespoon lemon juice

1/4 teaspoon almond extract (optional, but highly recommended!)

2 cups all-purpose flour (for muffin batter)

1/2 cup granulated sugar (for muffin batter)

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into small cubes (for muffin batter)

3/4 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar added)

1 large egg, lightly beaten

1 teaspoon vanilla extract

1/2 cup all-purpose flour (for crumble topping)

1/4 cup packed light brown sugar

1/4 cup cold unsalted butter, cut into small cubes (for crumble topping)

1/4 teaspoon ground cinnamon

Instructions

Step 1: Prepare the cherry filling by combining the cherries, 1/2 cup granulated sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture bubbles and thickens, about 5-7 minutes. Remove from heat, then stir in lemon juice and almond extract if using. Let the filling cool slightly.

Step 2: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt. Cut in the cold butter cubes until the mixture looks like coarse crumbs.

Step 3: In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ones and stir until just combined; some lumps are okay. Avoid overmixing to keep the muffins tender.

Step 4: Make the crumble topping by combining 1/2 cup flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until coarse crumbs form.

Step 5: Assemble the muffins by spooning about 2 tablespoons of batter into each muffin cup. Top with 2 to 3 tablespoons of the cherry filling, then sprinkle the crumble topping evenly over each muffin.

Step 6: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use fresh cherries in season for the best flavor, or good-quality frozen cherries if fresh are not available.

Substitute almond extract with vanilla extract if preferred.

For a dairy-free version, use a plant-based milk substitute and vegan butter.

Add toasted almonds or chopped pecans to the crumble topping for extra crunch.

FAQs

Can I use frozen cherries for this recipe?

Yes, you can use frozen cherries. Thaw them slightly before cooking to ensure the filling thickens properly without excess water dilution.

What can I substitute for buttermilk?

If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar added. Let it sit for 5 minutes before using to mimic the acidity and texture of buttermilk.