These cherry crumble muffins are soft and fluffy, made with a blend of whole wheat and all-purpose flour for added nutrition, and finished with a sweet, buttery crumble topping. You’re going to love them!
Here’s a new breakfast favorite: whole wheat cherry crumble muffins. I prefer muffins that feel a bit heartier and healthier, and these strike a nice balance — lighter and a touch sweeter than some of my other muffin recipes while still including whole wheat for extra nutrition.
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We’re in the height of cherry season in the Pacific Northwest, and fresh cherries are wonderfully sweet and juicy. Cherries bring flavor and some health benefits to baked goods, making them a great seasonal choice for muffins.
Why use whole wheat flour in muffins?
Whole wheat flour retains the bran and germ, so it keeps more of the grain’s protein, fiber, B vitamins and trace minerals like iron and magnesium. Because whole wheat alone can yield a denser texture, this recipe combines whole wheat with all-purpose flour to keep the muffins soft and tender while boosting their nutritional value.
Making the cherry crumble muffins
Start by melting the butter and letting it cool while you whisk together the dry ingredients. In a separate bowl combine the buttermilk, cooled melted butter, egg and almond extract.
Toss the pitted and chopped cherries into the dry ingredients to coat them. If you’re using frozen cherries, don’t thaw them before adding — they’ll hold up better in the batter.
Pour the wet mixture over the dry ingredients and gently stir until just combined. Take care not to overmix so the muffins stay tender.
I like to use an ice cream scoop to portion the batter into a prepared 12-cup muffin tin; it helps divide the batter evenly and fills each well almost full.
Make the crumble by whisking the flour, brown sugar, cinnamon and a pinch of salt. Cut in cold diced butter with a pastry cutter, fork or your fingers until coarse crumbs form. Spoon about a tablespoon of crumble onto each muffin.
Bake the muffins at 375°F for 20–25 minutes, or until they are lightly browned and a toothpick inserted into the center comes out mostly clean. Oven temperatures vary, so check a little early to avoid overbaking.
These cherry crumble muffins are a hit in my house — approved by the whole family. I hope they become a favorite at your breakfast table too.
Other breakfast recipes you may enjoy:
- Cherry Almond Scones
- Whole Wheat Blueberry Oat Muffins
- Banana Oat Bran Muffins
- Blueberry Zucchini Bread
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Whole Wheat Cherry Crumble Muffins
recipe created and tested by:
Tasia Harper
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Equipment
Ingredients
- 4 tablespoons unsalted butter, melted and cooled (56g)
- 3/4 cup whole-wheat flour (90g)
- 1 cup all-purpose flour (125g)
- 1/2 cup granulated sugar (100g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk (118 mL), shaken or well mixed
- 1 large egg
- 1/4 teaspoon almond extract
- 1 cup cherries, pitted and chopped (if using frozen, do not thaw first)
Crumble
- 6 tablespoons all-purpose flour (47g)
- 1/4 cup brown sugar, lightly packed (45g)
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, cold and diced (28g)
Instructions
- Preheat oven to 375°F (190°C).
- Melt the 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 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. Drizzle the wet mixture over the dry ingredients and stir until just combined, taking care not to overmix.
- Use an ice cream scoop to portion batter into the prepared muffin pan, filling each well almost full.
- Make the crumble by whisking flour, brown sugar, cinnamon and salt. Cut in cold butter until coarse crumbs form.
- Spoon about a tablespoon of crumble onto each muffin.
- Bake about 20–25 minutes until lightly browned and a toothpick comes out mostly clean.
- Cool muffins in the pan for about 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Nutrition
Nutrition information is an estimate based on typical ingredient values and may vary depending on brands and portion sizes.