Moist and tender muffins bursting with tart cherries and topped with a crisp streusel—perfect for breakfast or a sweet snack.

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream (or plain yogurt)
1/2 cup milk
1/3 cup vegetable oil (or melted butter)
2 large eggs
1 tsp vanilla extract
1 1/2 – 2 cups fresh or frozen pitted cherries, halved
Optional: 1/2 tsp almond extract to enhance cherry flavor
**Streusel topping:** 1/3 cup all-purpose flour, 1/4 cup brown sugar, 3 Tbsp cold butter, cubed, pinch of cinnamon

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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease wells.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In another bowl, whisk sour cream, milk, oil (or melted butter), eggs, vanilla, and almond extract (if using) until smooth.
Pour wet ingredients into dry and stir gently until just combined—do not overmix.
Fold in cherries, being careful not to burst them.
For streusel: in a small bowl combine flour, brown sugar, cold butter, and cinnamon. Use a fork or pastry cutter to mix until crumbly.
Fill each muffin cup 2/3 full with batter, then sprinkle streusel generously over each.
Bake for 18–22 minutes, until tops are golden brown and a toothpick comes out clean or with a few moist crumbs.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Use frozen cherries if fresh aren’t available—no need to thaw, but toss lightly in flour to prevent sinking.
Streusel can be mixed ahead and stored in fridge for up to 2 days.
Swap sour cream for Greek yogurt for a tangier taste.
Fold in 1/2 cup chopped nuts (e.g., pecans or almonds) for added crunch.
For extra sweetness, drizzle a simple glaze (powdered sugar mixed with a splash of milk and vanilla) over warm muffins.