baking · breakfast · cooking · Dessert

Cherry Oatmeal Streusel Muffins

What is partially dessert and even more so breakfast? What gets little kids eating happily, because they think “cupcakes for breakfast!”? I had scored a great deal on Tillamook Dark Cherry yogurt, and then fresh Eastern Washington cherries at the farmers market….


Cherry Oatmeal Streusel Muffins


  • 1½ cups all-purpose flour
  • ¾ cup quick-cooking oats
  • ¼ cup packed dark brown sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 2 Tbsp ground flaxseed meal + 6 Tbsp cool water
  • 6 ounce cup dark cherry yogurt
  • ¾ cup milk + 2 tsp apple cider vinegar
  • 2 Tbsp sunflower oil
  • ¾ cup pitted and halved dark cherries

Streusel Topping –

  • 3 Tbsp all-purpose flour
  • 3 Tbsp packed dark brown sugar
  • ¼ tsp ground cinnamon
  • Pinch fine sea salt
  • 2 Tbsp unsalted butter


Preheat oven to 400°, line a 12 count muffin pan with liners.

Whisk flaxseed and water together in a small bowl, let rest for 5 minutes. Add vinegar to milk, let sour for 5 minutes.

In a large mixing bowl whisk together flour, oats, brown sugar, baking powder, baking soda, and salt.

Whisk flaxseed mixture, soured milk, yogurt, and oil together. Add to dry ingredients, stir until just mixed, fold in cherries, mix in gently. Divide between the paper cups evenly.

For streusel topping:

Mix the flour through sea salt together in a small bowl. Dice up the butter, work in with fingers till crumbly. Sprinkle over muffins.

Bake muffins for 15 to 20 minutes, until a toothpick comes out clean with crumbs. Let cool for 10 minutes, then transfer to a cooling rack. Leftover muffins freeze well.

Makes 12 muffins

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