Cherry Jam Streusel Muffins

Quick cherry jam, an olive oil-y, lemony muffin base dotted with crunchy streusel. These are delicious and can be made the night before and assembled + baked off in the morning! xo

This past November I had the good fortune of joining the California Secretary of Agriculture, Karen Ross, some

Our first stop on the tour was tomato-grower extraordinaire Image credit: Alycia Moreno for CA GROWN.[/caption]

After Houweling’s we headed back north to

We ended up by their pond, sipping Pacifico’s stuffed with floating caviar limes (DO THIS AT HOME!!), eating California cheese, watching the sun set over the Pacific. I was chatting up Adam & Ryan from

The next morning over breakfast (again with the views)

So I always want to give you a treat when I post, so I created these Cherry Jam Streusel Muffins just for the occasion. I have several cherry trees and to me, they’re one of the most perfect fruits.

We start by making a quick jam with frozen + dried California cherries because it’s winter and this lets us enjoy the joys of cherries all year long. We squeeze in some fresh lemon juice, a touch of almond extract and a pinch of cardamom and then we set aside to cool completely. After a minute you can stash it in the fridge to expedite the cooling down process.

Then we throw together some streusel which is what I consider one of the many wonders of the world. If we can streusel it, I’m here for it. I added sliced almonds (from CA, of course), but you can add any nut you’d like (pecans maybe?).

Now can we finally talk about this muffin’s base? I kept telling Stella that I swear this is the most delicious muffin base I’ve ever made. Another bold statement, but I mean it. For the fat, I used California olive oil, eggs, heaps of lemon zest, more almond extract and the usually baking suspects (flour + sugar). These guys are soft as the fluffiest pillow and so incredibly moist. I cannot recommend them enough.

I started out wanting to create an overnight muffin, so that we could prep everything the night before and then just assemble and pop in the oven to eat warm in the morning. And yep, you can do that with these I’m happy to report. But you can also make them the same day, so I was hesitant to call them overnight lest anyone think they couldn’t go that path.

I want to give a shout out to Michelle Lopez of cherry jam streusel muffinscherry jam streusel muffinscherry jam streusel muffins

Cherry Jam Streusel Muffins

Makes 12-13 Muffins

INGREDIENTS

Quick Cherry Jam

  • 10 oz (284 grams/2 cups) frozen cherries
  • ½ cup (96 g) granulated sugar
  • ¼ cup (32 g) dried cherries
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon corn starch
  • ½ teaspoon almond extract
  • ½ teaspoon cardamom

For the Streusel

  • 1/3 cup + 1 tablespoons (54 g) all-purpose flour
  • 1/4 cup (23 g) old-fashioned oats
  • 1/3 cup (70 g) light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • 4 tablespoons (2 oz/58 g) unsalted butter, room temperature and cut into 4 pieces
  • 3 tablespoons chopped almond slices

For the Muffin

  • ½ cup (118 ml) olive oil
  • 3/4 cup (144 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons lemon zest
  • 1 teaspoon almond extract
  • 2 cups + 2 tablespoons (281 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 cup (236 ml) milk, room temperature

INSTRUCTIONS

For the Quick Jam

  1. Place the frozen cherries, sugar, dried cherries, lemon juice, corn starch, almond extract and cardamom to a heavy-bottomed, medium sauce pan over medium high heat. Use either a potato masher or the edge of a spatula to mash the cherries so you have some smaller bits. Bring the mixture to a boil, mashing as you go, and after a minute or two of boiling it should start to thicken. Lower the heat to a simmer and let it cook for 4-5 minutes or until the liquid has reduced a bit and the mixture has thickened. It will continue to thicken as it cools. Set aside to cool completely before assembling the muffins.

For the Streusel

  1. In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, nutmeg and sea salt. Using a pastry blender or your hands, work the butter into the mixture until it resembles wet sand and when pinched together it holds into clumps. Gently mix in the almonds and place in the fridge. If storing overnight, cover; otherwise it’s fine for an hour-ish. After you bake the muffins you will have some leftover streusel which freezes beautifully, fyi!

For the Muffins

  1. In an electric stand mixer fitted with the paddle attachment beat the oil and granulated sugar on high until smooth, about 1 minute. Scrape down the sides and bottom of the bowl periodically so that everything is well mixed together. With the mixer on low add the eggs one at a time, mixing the first completely before adding the second. Finally add in the lemon zest and almond extract and mix until smooth and combined. Take the bowl out of the mixer.
  2. In a medium bowl whisk together the flour, baking soda, baking powder and sea salt. Alternate adding the flour mixture and the milk into the oil-sugar mixture in two batches, ending with the milk. Stir until just combined. Cover and let sit in the fridge at least one hour. **IDEALLY, let this batter chill in the fridge for at least one hour. It can sit covered in the fridge overnight as well. This gives the flour time to absorb the moisture and makes for a puffier crown. 
  3. Preheat the oven to 375F (190C) and place a rack in the top 1/3 of the oven, at least 6-inches from the heat source. Line every other muffin well with a muffin liner. Add 1 1/2 tablespoons of batter to the muffin liner, top with 1 teaspoon of cooled jam, another 1 1/2 tablespoons of batter, another 1/2 to 1 teaspoon of jam and then crumble some streusel over the top. Make sure to pinch the streusel as you drop it over the top in little clumps. Also, you want your muffin liner filled 3/4s full. Fill the empty muffin wells with a little bit of water; fill them about 1/4 of the way full. Be careful transferring the tray to the oven.
  4. Bake for 20 minutes in the top third of the oven or until a toothpick comes out clean and/or they bounce back when gently pressed in the center. For best results, bake one tin at a time. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack. Serve with leftover cherry jam!
  5. Thank you so much for baking these Cherry Jam Streusel Muffins!! Please tag me on social @displacedhousewife #displacedhousewife so that I can see your gorgeous muffins!! 

This post + recipe was created in collaboration with California Grown!! A big THANK YOU to them + you for supporting the brands I work with! When shopping, look for the California Grown license plate logo to know that you’re getting the goods from our awesome state!! 

 

 

 

Cherry Jam Streusel Muffins

Quick cherry jam, an olive oil-y, lemony muffin base dotted with crunchy streusel. These are delicious and can be made the night before and assembled + baked off in the morning! xo
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Course: Muffins
Cuisine: Breakfast
Servings: 12 -13

Ingredients

  • Quick Cherry Jam
  • 10 oz 284 grams/2 cups frozen cherries
  • ½ cup 96 g granulated sugar
  • ¼ cup 32 g dried cherries
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon corn starch
  • ½ teaspoon almond extract
  • ½ teaspoon cardamom
  • For the Streusel
  • 1/3 cup + 1 tablespoons 54 g all-purpose flour
  • 1/4 cup 23 g old-fashioned oats
  • 1/3 cup 70 g light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • 4 tablespoons 2 oz/58 g unsalted butter, room temperature and cut into 4 pieces
  • 3 tablespoons chopped almond slices
  • For the Muffin
  • ½ cup 118 ml olive oil
  • 3/4 cup 144 g granulated sugar
  • 2 large eggs room temperature
  • 2 tablespoons lemon zest
  • 1 teaspoon almond extract
  • 2 cups + 2 tablespoons 281 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 cup 236 ml milk, room temperature

Instructions

  • For the Quick Jam
  • Place the frozen cherries, sugar, dried cherries, lemon juice, corn starch, almond extract and cardamom to a heavy-bottomed, medium sauce pan over medium high heat. Use either a potato masher or the edge of a spatula to mash the cherries so you have some smaller bits. Bring the mixture to a boil, mashing as you go, and after a minute or two of boiling it should start to thicken. Lower the heat to a simmer and let it cook for 4-5 minutes or until the liquid has reduced a bit and the mixture has thickened. It will continue to thicken as it cools. Set aside to cool completely before assembling the muffins.
  • For the Streusel
  • In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, nutmeg and sea salt. Using a pastry blender or your hands, work the butter into the mixture until it resembles wet sand and when pinched together it holds into clumps. Gently mix in the almonds and place in the fridge. If storing overnight, cover; otherwise it’s fine for an hour-ish. After you bake the muffins you will have some leftover streusel which freezes beautifully, fyi!
  • For the Muffins
  • In an electric stand mixer fitted with the paddle attachment beat the oil and granulated sugar on high until smooth, about 1 minute. Scrape down the sides and bottom of the bowl periodically so that everything is well mixed together. With the mixer on low add the eggs one at a time, mixing the first completely before adding the second. Finally add in the lemon zest and almond extract and mix until smooth and combined. Take the bowl out of the mixer.
  • In a medium bowl whisk together the flour, baking soda, baking powder and sea salt. Alternate adding the flour mixture and the milk into the oil-sugar mixture in two batches, ending with the milk. Stir until just combined. Cover and let sit in the fridge at least one hour. **IDEALLY, let this batter chill in the fridge for at least one hour. It can sit covered in the fridge overnight as well. This gives the flour time to absorb the moisture and makes for a puffier crown.
  • Preheat the oven to 375F (190C) and place a rack in the top 1/3 of the oven, at least 6-inches from the heat source. Line every other muffin well with a muffin liner. Add 1 1/2 tablespoons of batter to the muffin liner, top with 1 teaspoon of cooled jam, another 1 1/2 tablespoons of batter, another 1/2 to 1 teaspoon of jam and then crumble some streusel over the top. Make sure to pinch the streusel as you drop it over the top in little clumps. Also, you want your muffin liner filled 3/4s full. Fill the empty muffin wells with a little bit of water; fill them about 1/4 of the way full. Be careful transferring the tray to the oven.
  • Bake for 20 minutes in the top third of the oven or until a toothpick comes out clean and/or they bounce back when gently pressed in the center. For best results, bake one tin at a time. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack. Serve with leftover cherry jam!
  • Thank you so much for baking these Cherry Jam Streusel Muffins!! Please tag me on social @displacedhousewife #displacedhousewife so that I can see your gorgeous muffins!!
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

26 Comments

  • Rebecca Moore March 23, 2020 at 7:52 PM

    Hello! I was wondering if there is another type of oil I could easily swap out instead of olive oil! I don’t have the full amount on hand but have canola and vegetable, would either of those work as well?

    Reply
    • Rebecca Firth March 23, 2020 at 7:59 PM

      Hi Rebecca — YES!! Supplementing with another oil or completely using a different oil is fine…I just love me some olive oil! You can use either of the oils you mentioned. If you can, let us know what you used and how it went to help other bakers. Have fun!!! xoxo

      Reply
  • Amy February 26, 2020 at 4:00 PM

    Sweet or tart cherries for the jam? I’m guessing it really doesn’t matter and a mix of both might be good.

    Reply
    • Rebecca Firth February 26, 2020 at 4:28 PM

      Hi! I use the Cadia Organic Dark Sweet Cherries and they are delicious! I agree either type or a mix would be delicious too!! xox

      Reply
  • Yasmin January 18, 2020 at 7:09 PM

    Hi there! Excited to make these so I was looking ahead at the instructions. For the muffins you mention the butter mixture when adding flour and milk. I’m wondering if the oil/sugar mixture is supposed to have butter in it as well or if the mixture is without? Thanks!!!

    Reply
    • Rebecca Firth January 18, 2020 at 7:52 PM

      OMG!! Are you available for editing?!? Thank you so much for catching that!! It’s fixed above — no buttah in this recipe!! I hope you love them as much as we do!! xoxo

      Reply
      • yasmin January 18, 2020 at 11:40 PM

        :) currently waiting for them to come out of the oven! can’t wait!

        Reply
        • Rebecca Firth January 18, 2020 at 11:52 PM

          I’m so excited! I need a full report!! xo

          Reply
  • Michele January 17, 2020 at 4:06 PM

    Hello!
    I made these muffins today using the strawberry jam as you suggested and wow! they are amazing!! so tender and moist.
    thanks for this wonderful recipe ! I tagged you on Instagram.
    Michele

    Reply
    • Rebecca Firth January 17, 2020 at 4:30 PM

      Hi Michele!!!
      I just looked on IG and I can’t find it (sometimes Instagram doesn’t notify me when I’m tagged…I have no idea why!!) — if you have time DM the pic — I would love to see them!! I’m so happy you love them and all the YES to strawberry jam!! xo

      Reply
      • Michele January 17, 2020 at 6:40 PM

        Just DM the pic!!
        Michele

        Reply
  • Anja January 17, 2020 at 4:15 AM

    I’m looking at the amount of lemon zest and it seems a lot! Could you possibly mean teaspoons instead of tablespoons?

    Reply
    • Rebecca Firth January 17, 2020 at 3:43 PM

      Hi Anja! Nope, I mean tablespoons! Trust me — so delicious!! xoxo

      Reply
  • Husbands That Cook January 16, 2020 at 7:20 PM

    First of all, these muffins sound delicious!! And we’re so glad that we got to go on this adventure with you! Such a fun (and informative) trip, and having you there made it even more special! Can’t wait to hang again soon!! xoxo

    Reply
    • Rebecca Firth January 17, 2020 at 3:43 PM

      Ditto ditto ditto!! Love you guys!!! xoxo

      Reply
  • Rick January 15, 2020 at 6:30 PM

    Hey Rebecca! These look great. What would you think about swapping out the cherries (both frozen and dried) with blueberries?

    Reply
    • Rebecca Firth January 15, 2020 at 6:34 PM

      Hi Rick! Yes, you could totally do that — I would swap equal weight for weight, if that makes sense? Let me know how it goes! xo

      Reply
  • Sage January 15, 2020 at 6:28 PM

    These look amazing! I want to try with blackberry jam! xx

    Reply
    • Rebecca Firth January 15, 2020 at 6:32 PM

      Hi Sage! You could totally do that — would be absolutely delicious!!! xoxo

      Reply
  • Morgan January 15, 2020 at 4:39 PM

    These LOOK gorgeous and I bet they taste even better!!! Can’t wait to make them!! XO

    Reply
    • Rebecca Firth January 15, 2020 at 5:02 PM

      Hi Morgan! I think you will love them!! xoxo

      Reply
  • MIchele January 15, 2020 at 4:31 PM

    These look and sound absolutely amazing!! Cannot wait to try. Can you recommend another type of jam that would be really good as well.
    Thanks for sharing!
    Michele

    Reply
    • Rebecca Firth January 15, 2020 at 5:03 PM

      Hi Michele! I think most any jam would be delicious! If I wasn’t going to use cherries, I would probably go for strawberries…maybe raspberries…apricots would be yummy (I love apricot jam!). Let me know if you make them with another jam!! Have fun! xo

      Reply
      • Michele January 16, 2020 at 12:30 PM

        thank you so much, will let you know!
        Michele

        Reply
      • Michele Scala January 17, 2020 at 4:09 PM

        Hello Rebecca
        Well I made these muffins this morning using the strawberry jam and Wow they are amazing and so delicious. So tender and moist and the flavors are wonderful. Thanks for this great recipe!! I tagged you on Instagram

        Reply
        • Rebecca Firth March 1, 2020 at 2:35 AM

          Hi Michele!! These would be so good with strawberry jam — trying it!! I’m so glad that you liked them!!! xoxo

          Reply

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