Cherry Pecan Crumb Muffins

A delicately delicious muffin filled with tart sweet cherries, toasted pecans and topped with a buttery crumb topping inside and out…an unforgettable favorite!

My husband and I use to visit this little muffin shop that had the most amazingly delicious muffins. You could pick any muffin they offered and it would be delightful. Our favorite was the cherry pecan. One day when we were reminiscing, my husband asked me if I would make him a cherry pecan muffin. So I started looking for a recipe that might come close to this little treasure.  With a little tweaking here and there, voila, I had a slightly healthier rendition of our favorite little gem.

No little muffins here… this one is filled with cherries and crumb topping in the middle, so it should be sculpted as a large muffin or loaf.


Cherry Pecan Crumb Muffins 

  • 1 1/2 cups pitted cherries or frozen- thawed cherries
  • 2 large eggs
  • 1/4 cup grape seed oil
  • 1/4 cup unsweetened applesauce
  • 1 cup sucanat (or turbinado sugar or brown sugar)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup blanched almond flour
  • 1/2 cup brown rice flour
  • 1/2 teaspoon baking soda
  • 1/3 cup plain Greek yogurt – I use Green Valley lactose free yogurt



Mix together 1/3 cup almond flour, 1/4 cup sucanat or sugar of choice, then add 2 tablespoons chilled butter (optional), and 1/2 teaspoon cinnamon (optional) and mix with a fork until topping is crumbly.

Preheat oven to 350° degrees and line large loaf pan with parchment paper or large muffin tin with muffin cups.

In large bowl whisk eggs together. Whisk in oil and applesauce. Whisk in vanilla and almond extract and sugar until light and fluffy.

In medium bowl, blend flour and baking soda. Stir dry ingredients into wet ingredients, and then blend in the yogurt, mixing well until you have a smooth batter. Lightly stir in the cherries (drain juice if using frozen and thawed).

Pour or spoon half the batter into your parchment-lined loaf pan or large muffin cups, then take 1/3 cup of the crumb topping and sprinkle evenly over the batter. Add the rest of the batter to the pan or muffin cups, spreading evenly, and top with the rest of the crumb topping.

Bake at 350 degrees for 45 to 50 minutes for loaf or 20 to 25 minutes for muffins or until toothpick inserted in center comes out clean. Remove from oven and let cool about 10 minutes. With the edges of the parchment paper, lift loaf out of pan.


adapted from


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