Cherry Coffee Cake Muffins


Total Time: 45-50 minutes
Prep: 15 minutes
Cook: 30-35 minutes
Yield: 18 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 nonfat plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1/2 cup milk
  • 2 cups frozen Montmorency tart 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


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 and vanilla 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.

Recipe courtesy of Caroline Edwards,