Cherry Muffins with Coconut Streusel

These cherry muffins with coconut streusel are one of my very favorite muffins. With a sturdy vanilla-flavored crumb, bright juicy bursts of cherry, and a sweet coconut topping, they’re a perfect brunch treat or breakfast on the go.

I first made these cherry muffins with coconut streusel 6 years ago for a brunch-themed baby shower. For some reason it took me this long to get around to making them again, but they’ve been lurking in the back of my mind ALL this time. Basically they were as memorable as a muffin can get and were just as good as I remembered this time around.

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Sour cherry muffins with coconut streusel piled into a wooden bowl

If you’re fortunate enough to have access to fresh sour cherries (I mean, for the 2 weeks per year that they’re in season!), this would be a great recipe to take advantage of them. And if not, then canned, jarred, or frozen are great too. Jarred morello cherries are available from Trader Joe’s for instance. I used jarred Montmorency cherries with great results. That said, I see no reason you couldn’t use sweet cherries instead if you like.

In case you’re wondering:

What are Sour Cherries?

Sour cherries, of which Morello and Montmorency cherries are two varieties, are a tart and thin-skinned variety of cherry that are best used for baking rather than snacking on raw. They are not nearly as sweet as bing or rainier cherries, but there is absolutely nothing better for a cherry pie that really has that classic cherry pie flavor. Here’s a bit more info if you’re interested!

How to Make Cherry Muffins with Coconut Streusel

  1. Preheat the oven to 375 F. Grease a standard 12-cup muffin tin with butter or cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  3. In a separate medium bowl, whisk together the melted butter, eggs and yogurt
  4. Add the wet mixture to the dry mixture and stir until just combined. The batter will be very thick, almost more of a dough.

Steps for making batter for cherry muffins5. Drain the cherries, if using canned or jarred. If frozen, they should be thawed and drained.

6. Evenly distribute about 1/3 of the batter into the muffin cups, and then distribute 1/2 the cherries between the cups.

7. Cover the cherries with more batter and top with the remaining cherries. Finally, top with the remaining batter.

Sour cherries being drained and added to muffin batter, then distributed into a muffin tin

8. In a small bowl, stir together brown sugar and flour. Cut in the butter until the mixture is crumbly and stir in the coconut.

9. Top the muffins with streusel. It will seem like a lot of streusel, but trust me it’s perfect!

10. Bake in the preheated oven for 20-25 minutes.

Coconut streusel being mixed together and sprinkled on top of cherry muffins before baking.

11. Let muffins cool on a wire rack for 5-10 minutes and unmold.

Cherry muffins with coconut streusel cooling on a wire rack

Serve warm or at room temperature!

A cherry muffin split in half with a wooden bowl of muffins in the background

Enjoy!! xx

Sound good to you? If you make these cherry muffins with coconut streusel, I would be thrilled and honored if you would take a pic and tag me on Instagram @ourhappymess!

Or pin for later! ↓↓↓

Sour cherry muffins with coconut streusel piled into a wooden bowl

More Cherry Recipes!

Chocolate Cherry Cake

Chewy Cherry Almond Sugar Cookies

And More Muffin Recipes!

Best Banana Pecan Muffins

Mandarin Orange Muffins with Greek Yogurt

Cranberry Orange Muffins

And if you’re looking for even more easy brunch inspiration, follow me on Pinterest, Instagram, Facebook or Twitter. Or subscribe in the sidebar on the right to get every new recipe in your inbox 🙂

Products I Used to Make these Cherry Muffins with Coconut Streusel

Sour cherry muffins with coconut streusel piled into a wooden bowl
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Cherry Muffins with Coconut Streusel

These cherry muffins with coconut streusel are one of my very favorite muffins. With a sturdy vanilla-flavored crumb, bright juicy bursts of cherry, and a sweet coconut topping, they're a perfect brunch treat or breakfast on the go.
Course Breakfast/Brunch
Cuisine American
Keyword cherry coconut muffins, cherry muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 280 kcal
Author Ann

Ingredients

Cherry Muffins

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter melted
  • 2 eggs
  • 1 cup plain yogurt
  • 16 oz jarred, canned, or frozen (thawed) sour cherries (about 2 cups of drained cherries)

Coconut Streusel

  • 1/3 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter cold
  • 1/2 cup sweetened flaked coconut

Instructions

Cherry Muffins

  1. Preheat the oven to 375 F. Butter a standard 12 cup muffin tin, or spray with nonstick cooking spray.

  2. In a large bowl, whisk together the flour, sugar and baking powder. 

  3. In a separate medium bowl, whisk together the melted butter, eggs and yogurt. 

  4. Add the wet ingredients to the flour mixture and stir until just combined. The batter will be very thick.

  5. Distribute 1/3 of the batter evenly into the 12 muffin cups. Distribute half the cherries between the muffin cups and cover with another 1/3 of the batter. Distribute the rest of the cherries over the batter, and cover with the remaining batter.

Coconut Streusel

  1. In a small bowl, stir together the brown sugar and flour. Cut in the butter until coarse crumbles form. Stir in the coconut. Sprinkle the streusel evenly over the muffins.

  2. Bake in the preheated oven for 20-25 minutes until the muffins spring back when pressed or a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes and unmold. 

Recipe Notes

Recipe adapted from The Williams-Sonoma Cookbook

Nutrition Facts
Cherry Muffins with Coconut Streusel
Amount Per Serving
Calories 280 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 50mg17%
Sodium 167mg7%
Potassium 259mg7%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 16g18%
Protein 4g8%
Vitamin A 570IU11%
Vitamin C 0.8mg1%
Calcium 101mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.



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