Ingredients

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

1/2 cup granulated sugar (for 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 cherries, 1/2 cup granulated sugar, and cornstarch in a medium saucepan. Stir over medium heat until the mixture bubbles and thickens, about 5-7 minutes, stirring constantly. Remove from heat and stir in lemon juice and almond extract if using. Let cool slightly.

Step 2: Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.

Step 3: 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 until the mixture resembles coarse crumbs.

Step 4: In a separate bowl, whisk buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are fine.

Step 5: Make the crumble topping by combining 1/2 cup flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs.

Step 6: Spoon about 2 tablespoons of muffin batter into each muffin liner. Top each with 2-3 tablespoons of the cooled cherry filling, then sprinkle the crumble topping evenly over the filling.

Step 7: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8: Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

Fresh cherries are best in season, but frozen cherries work well too—just be sure to thaw them before cooking.

Almond extract adds a lovely depth of flavor; if you don’t have it, a little vanilla alone still tastes great.

For a dairy-free version, substitute buttermilk with almond milk plus 1 tablespoon lemon juice and use dairy-free butter alternatives.

Try adding chopped nuts to the crumble topping for extra texture.

FAQs

Can I use frozen cherries instead of fresh?

Yes, frozen cherries can be used; just thaw them slightly before making the filling to ensure even cooking and proper thickening.

How do I make buttermilk if I don’t have any on hand?

Mix 3/4 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5-10 minutes until it thickens slightly. This homemade buttermilk substitute works well in the batter.