Buttermilk Cherry Muffins

Buttermilk Cherry Muffins

Not only does the buttermilk in this recipe keep every bite moist and fluffy, it also keeps the cherries bright red even after baking.


16 muffins



  • 1/2 cup dried cherries, coarsely chopped
  • 3/4 cup buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter, softened
  • 2/3 cup Granulated Sugar
  • 1 egg
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract

Streusel Topping

  • 1/4 cup Light Brown Sugar
  • 1/4 cup almonds, chopped
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • 2 tablespoons cold butter



Preheat oven to 350° F. Grease 16 muffin cups or line with paper baking liners.

In large mixing bowl, combine flour, baking powder, baking soda, and salt; whisk lightly to blend.

In a separate bowl, cream together butter and sugar on medium speed 1 minute. Add egg, vanilla, and almond extracts and beat one minute. Stir in cherries and buttermilk then stir in flour mixture just until blended.

Fill the prepared muffin cups two-thirds full with batter (45 g each, if scaling). Sprinkle each with about 1 1/2 teaspoons of streusel topping, pressing topping lightly into the batter

Bake 22-25 minutes or until toothpick inserted in center comes out clean.

Streusel Topping

In a small bowl, combine sugar, chopped almonds, flour and cinnamon. Cut in cold butter with the back of a fork or using 2 knives until mixture is crumbly. Chill until ready to use.


If you do not have buttermilk available, make sour milk by combining 2 ½ teaspoons lemon juice or white vinegar with enough milk to make 3/4 cup. Let stand 5 minutes before using.