Cherry Pie Muffins


You know, sometimes we food bloggers want to be considered writers. Weavers of wit and word. Tellers of grand stories. Appreciated for our ability to cook and compose. But, sometimes we set out to make a batch of healthy breakfast muffins. And, maybe we have a bag of fresh cherries in the fridge. What could it hurt to bake the cherries into the muffins, we think. With, perhaps, a touch of streusel on top.
Eighteen to twenty-two minutes later, maybe we have a batch of cherry muffins so perky, and divine, and clever tasting that they steal the words right out of our mouths, leaving nothing left behind except a few golden crumbs and a whole lot of unwritten blog space to fill.
Thankfully, said cherry muffins do not insist on being appreciated for their magical way with words. Like a buxom starlet, they are quite content with playing the role of eye-candy. So today, rather than dining on delicious writing, we shall simply…gawk. And, I shall take the time to recompose myself for the next blog composition. Because, seriously. Aren’t these lil’ muffins enough to get you all tongue-tied?




Cherry Pie Muffins
Sweet and hearty, with a tender body and flaky almond-scented streusel topping. The addition of almond milk and coconut oil makes these muffins particularly flavorful. Fresh cherries are a must when making these muffins. I suppose dried cherries, or cherry pie filling could work if they absolutely must, but the soft and pure flavor of fresh cherries in these muffins is unrivaled. Worth every gad-blum cherry you’ll pit before stirring together the batter.

For the muffins:
1 egg
1/2 c. coconut oil
1/4 c. honey
1/2 tsp. baking powder
3/4 c. whole wheat flour
1/2 tsp. salt
1/4 c. almond milk
2 c. fresh cherries, pitted & halved
For the streusel:
1/4 c. almond flour
2 T. Coach’s Oats
2 T. powdered sugar
1/2 T. honey
1 T. coconut oil
For the latticed drizzle:
1/2 c. powdered sugar
1/2 tsp. almond extract
1-3 T. milk
In a large bowl. beat together all muffin ingredients until well mixed. (If you are baking at low altitudes, increase the baking powder by 1/2 tsp.) Spoon mixed batter into a muffin tin prepared with cupcake wrappers. In a medium bowl, use a fork to combine all ingredients until a coarse crumb results. Sprinkle the streusel over the batter in each muffin tin (about 1-1 1/2 tsp. per each), then bake in an oven preheated to 350 degrees for 18-22 minutes, or until the center of the muffins bounce back to the touch. Remove from the oven and allow to cool.


Peep Show Out.

41 Responses to “Cherry Pie Muffins”

  1. Brittanie says:

    those look great and the pictures are AMAZING!

  2. simplysandi says:

    I can't wait to try this recipe. They look so yummy

  3. Rachelle @ "Mommy? I'm Hungry!" says:

    Darling! I love the "lattice" work!

  4. Barbara Bakes says:

    Now I really need to go buy some cherries! They look scrumptious.

  5. cookies and cups says:

    these are gorgeous!!

  6. Joanne says:

    These have left me tongue tied, drooling, and falling all over myself. Absolutely fantastic.

  7. Lauren says:

    Oh my. These muffins are gorgeous and I LOVE cherries. Bookmarked!

  8. kitchen koala says:

    You might have skipped some elaborate write-up, but it doesn't mean the words you've shared aren't divine, clever, and entertaining! Cherry Pie Muffins as "buxom starlets?" You don't hear THAT every day! Not to mention the gorgeous, totally drool-inducing photos. Thanks for sharing! :)

  9. Tickled Red says:

    Your photos have seriously left me speechless!! Gorgeous muffins and witty writing don't hurt this post either :)

  10. bridget {bake at 350} says:

    Wow! These are beautiful! I wonder if I could talk my husband into taking some for ME this morning while I dry my hair.

    You are a great writer…I always enjoy your posts AND your food! Sometimes I think my posts end up to be more like, "here…I made this. Here's how." ;)

  11. SweetThingsTO says:

    I'm drooling. Your photos are so lovely… still drooling :-)

  12. Eliana says:

    These could not look more perfect. I love them.

  13. Maria says:

    I love these! Fabulous creation!

  14. Mei Teng says:

    I love fresh cherries. Excellent food photo.

  15. mangiabella says:

    *snapping out of voyeuristic stupor* … sinfully scrumptoius!

  16. I run for cake! says:

    Those look amazing. Love the criss cross icing on top with the cherry garnish!

  17. Sophia says:

    These muffins look delicious. I definitely have to try making these! Awesome job! My fave muffins would have to be these Spice Muffins with Maple Cinnamon Frosting. Thanks for sharing!

  18. ButterYum says:

    This is my first visit to your fabulous blog. I love your photo style – very nice. Stunning, really.


  19. lyndsay says:

    so beautiful… love the photography and the constantly evolving look and feel of your site… and you are most certainly a writer… an engaging one! :)

  20. Julie says:

    Did you say cherry pie muffins?? Brooke, you're brilliant.

  21. Sarah says:

    Thanks Brooke! I’ll be making these today :)

  22. susan says:

    Cherries are my all time favorite fruit. And these muffins put a huge smile on my face. Gorgie photos!

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  26. Mandy says:

    I so wanted to love these muffins. Excellent ingredients and such a promising premise. I looked at the recipe and thought, “Wow, that doesn’t seem like enough flour for that much liquid and all those cherries…” but I trusted the recipe and went with it. I should have trusted my gut. My muffins are wet inside and overdone outside (because I cooked them longer to try to get them to cook inside). I am bummed I wasted all those cherries! I still think the recipe has promise, but it needs more dry to balance all that wet.

  27. Marilyn Moll says:

    I would agree with Mandy – the proportions look WAY off on wet to dry. Most muffin recipes have about 1 3/4 to 2 cups flour especially with that much oil. I personally would increase the honey. I guess I’ll play with the recipe and see what I come up with. It surely looks spectacular and I wonder if the flour amount was actually 1 3/4 and there was a “little” typo

  28. Lisa says:

    Made these tonight and I’m just not sure if I like the cake part. I wish it was dryer, more cake-like. The muffins were wet even after baking for about 30 minutes. I love the topping though. I didn’t have Coconut oil and used Canola in it’s place and it didn’t seem to make a difference.

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  32. These were so tasty and super cute!! Thanks for sharing such a great recipe.

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  35. Leena Saini says:

    These looks SO fabulous! Just picked cherries this weekend and can’t wait to try your recipe!

  36. Nerilka says:

    I appreciated the comments above regarding the recipe having an imbalance between liquid and dry ingredients. I noted that the recipe says to add 1/2 tsp baking powder for low altitudes. I am sea level so I also added 1/4 cup of whole wheat flour. They came out perfectly.

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