This post is sponsored by the Cherry Marketing Institute, who represents America’s tart cherry growers and processors. Thank you for supporting companies I believe in and allowing me to create more unique content for you!
A good day starts with a good breakfast. Especially one that is made with the nutritious tart cherry.
These coffee cake muffins are soft and moist. They’re also sweet with the bursts of tart cherry throughout. Then, you get to taste the streusel on the top, which is the icing on the cake (pun intended)!
Over the past four weeks, I’ve made a slew of tart cherry recipes, including a sparkling cherry lemonade, savory cherry compote over warm brie cheese and cherry chicken salad. Everything has been so delicious!
It’s amazing what flavor profiles the tart cherries can add to a dish! It’s also been a wonderfully pleasant surprise to learn all of the health benefits that tart cherries bring to the plate.
- Promotes a better night sleep.
- Eases post workout soreness.
- Fights inflammation linked to arthritis.
- Reduces the risk of heart disease.
Not only are there great health benefits, but the Montmorency tart cherries have a unique sour-sweet taste that satisfies the growing preference for sour and tart flavors. They’re also gorgeously red in color and a predominantly U.S. grown superfruit. Can’t go wrong there!
Get your dried, frozen or juiced tart cherries today!
Cherry Coffee Cake Muffins
- 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
- (streusel) 1/2 cup light brown sugar
- (streusel) 3 tablespoons unsalted butter, room temperature
- (glaze) 1 cup powdered sugar
- (glaze) 1 tablespoon milk
- Preheat the oven to 350°F. Line muffin pans with 17-18 paper liners. Set aside.
- In a large bowl, combine the flour, baking soda, baking powder and salt together.
- 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.
- Stir the butter mixture into the dry ingredients.
- Gently fold in the cherries and scoop into the prepared pan.
- Meanwhile, stir the streusel mixture together and sprinkle evenly on top of the muffins.
- Bake for 30-35 minutes or until light golden brown.
- Remove from the pan and allow to cool completely on a cooling rack.
- Meanwhile, stir the glaze ingredients together and drizzle over the muffins.