Soft, melt-in-your-mouth orange cherry almond crumb muffins are packed with juicy cherries, tons of citrus flavor, and topped off with an irresistible almond streusel topping.
This is the muffin of summer, guys. I’m calling it.
We’ve got our cherries + citrus so that’s an automatic win. And almond streusel brings it all home.
Hey, I’m all for waking up to these every morning. Every morning I’m not eating these bowls, that is.
Or….second breakfasts exist you know, guys. Lord of the Rings taught me that.
Alright so on tap for muffin land today we have the following. >>>
- Soft, citrus-flavored muffin interior with juicy little pockets of cherry goodness.
- Buttery almond crumb topping piled literally as HIGH as I could make it go. More crumb topping = happier life.
- I didn’t glaze these babies up, just cause I really wanted the cherry/citrus flavors to stand alone and sing for themselves. Trust me, I put glaze on pretty much errrthing else.
And that basically gives me a green light to eat 2903 of these beautiful little muffins of summer bounty.
Don’t worry, that green light extends to you too. PLEASE make double/triple batches of these muffins! You will thank me later.
Orange Cherry Almond Crumb Muffins
- 1/4 cup butter, melted
- 1/2 cup coconut sugar (or brown sugar)
- 3 tablespoons agave syrup
- 1/4 cup greek yogurt
- 1/4 cup orange juice
- 1 tablespoon grated orange zest
- 1 large egg
- 3/4 cup milk
- 1 tablespoon vanilla extract
- 1-1/2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup pitted fresh cherries, finely diced
- 1/2 cup white whole wheat flour
- 1/4 cup slivered almonds
- 1/4 cup coconut sugar (or brown sugar)
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
- Preheat oven to 425F. Line one 12-cup muffin tins with muffin liners. Set aside.
- In a large bowl, whisk melted butter, sugar, agave, greek yogurt, orange juice, zest, egg, milk, and vanilla until smooth. Add flour, baking powder, and salt to bowl and gently fold until batter is just combined. Gently fold in cherries. Fill prepared muffin tins 3/4 full of batter. Set aside.
- Make the streusel: In a small bowl, combine all streusel ingredients until crumbly. Sprinkle over filled muffin tins and gently press to adhere crumbs to batter.
- Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 13-15 minutes until muffins test done with a toothpick. Cool in pan 5 minutes then transfer to a wire cooling rack. Enjoy muffins warm!