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Cherry Coffee Cake Muffins

These coffee cake muffins are soft and moist, sweet with bursts of tart cherry throughout, topped with a streusel and glaze.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 18 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 cup non fat plain greek yogurt
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 2 cups frozen cherries thawed and drained
Streusel
  • 1/2 cup all purpose flour
  • 1/2 cup light brown sugar
  • 3 tablespoons unsalted butter room temperature
Glaze
  • 1 cup powdered sugar
  • 1 tablespoon milk

Method
 

  1. Preheat the oven to 350°F. Line muffin pans with 17-18 paper liners. Set aside.
  2. In a large bowl, combine the flour, baking soda, baking powder and salt together.
  3. In a smaller bowl, beat the butter and brown sugar together until creamy. Beat in the eggs, one at a time until combined. Beat in the yogurt, vanilla and milk until just combined.
  4. Stir the butter mixture into the dry ingredients. Gently fold in the cherries and scoop into the prepared pan.
  5. Meanwhile, stir the streusel mixture together and sprinkle evenly on top of the muffins.
  6. Bake for 30-35 minutes or until light golden brown. Remove from the pan and allow to cool completely on a cooling rack.
  7. Meanwhile, stir the glaze ingredients together and drizzle over the muffins.

Notes

This post has been sponsored by the Cherry Marketing Institute. I received compensation for this post and all opinions are my own.