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We’re back with another muffin recipe!! It’s the end of summer and our current end-of-summer obsession has been cherries. We knew we had to use them in a recipe before the end of the season, so of course we made muffins!
These bakery-style cherry pecan white chocolate muffins are filled with fresh sliced red cherries, chopped pecans and white chocolate chips. Each one is topped with a delicious brown sugar streusel and a single pecan.
Our bakery-style muffins are one of our most popular recipes but they’re also one of the recipes that took the longest to perfect. Besides cookies, muffins are probably one of our most-baked foods.
Try some of our other muffin flavors:
Bakery-Style Lemon Poppyseed Muffins
Bakery-Style Carrot Cake Muffins with Cinnamon Streusel
Bakery-Style Cherry Pecan White Chocolate Muffins
Recipe Snapshot
- Whisk dry ingredients together in large bowl.
- Mix wet ingredients together in medium bowl.
- Add dry mixture to the wet and whisk to combine.
- Fold in cherries, pecans and white chocolate.
- Make streusel.
- Scoop batter in tins, top with streusel and bake.
- Enjoy!
What You Need for the Bakery-Style Muffins
All-Purpose Flour: We always use unbleached, all purpose flour when we’re baking muffins, breads, and cookies.
Baking Powder: The baking powder helps the muffins puff and rise.
Sugar: Sugar adds sweetness and flavor to the carrot cake muffins.
Butter: Everything is better with butter. We recommend using unsalted butter for this recipe.
Milk: A little bit of milk is added to the muffin batter for moisture.
Sour Cream: Our “secret sauce” that makes our muffins so dense and delicious is the sour cream. It adds a wonderful flavor and texture to the muffins as well.
White Chocolate Chips: Perfectly balances the tartness of the cherries.
Pecans: Add an extra crunch and yummy flavor.
Fresh cherries: It is important to use fresh cherries in this recipe. Baking with frozen cherries can affect the texture of the muffin, because it adds more moisture. But if that is all you have on hand, they will do!
Brown Sugar Streusel
Butter: The butter is melted to help incorporate the rest of the ingredients and creates a crunchy streusel on top.
Flour: Like we mentioned above, unbleached, all-purpose flour is the best to use to make the strudel as well.
Sugar + Brown Sugar: The combinations of granulated sugar and brown sugar add a rich, sweet flavor to the top of these muffins.
Cinnamon + Salt: Cinnamon is add for additional flavor and the salt helps to contrast the sweetness of the topping.
Bakery-Style Muffin FAQ
What is a bakery-style muffin?
Bakery-style muffins are typically very decadent, top-heavy and topped with streusel or a yummy glaze. They also typically have a denser texture. They’re quite a treat!
A lot of market research for our blog recipes comes from trying out local cafes and bakeries. Over the years, we’ve had a lot of good and bad muffins and we weighed our pros and cons list and created a recipe that checked all the boxes.
After several years, we finally perfected our muffin recipe. It had everything we wanted…with a soft texture, yet a little dense, it has just the right amount of sweetness and can be used to make any flavor your heart desires.
Can I use frozen cherries instead of fresh?
Yes, although fresh is best! If you can’t find fresh cherries, it is okay to use frozen.
Note: Frozen fruit can likely add some extra moisture to the batter. So you may find you need to cook the muffins a little longer.
Don’t have pecans? Try these swaps!
- Slivered almonds
- Walnuts
- Hazelnuts
How do you store muffins?
If you do not plan on eating the muffins the same day, they will be good for 3-4 days in an airtight container or ziplock at room temperature.
You can also freeze the muffins. Place them in a single layer in a ziplock bag and freeze for up to 3 months.
How do you reheat frozen muffins?
Thaw at room temperature: Leave muffins on counter to thaw for 1-2 hours until completely thawed out. Warm them to your liking in the microwave for 10-15 seconds each.
Oven: Preheat oven to a low temperature, 350ºF. Place on baking sheet and heat for 10-15 minutes until warm.
Microwave: Unwrap and preheat for 30-60 seconds until warm.
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Bakery-Style Cherry Pecan White Chocolate Muffins
Description
These bakery-style cherry pecan white chocolate muffins are filled with fresh sliced red cherries, chopped pecans and white chocolate chips. Each one is topped with a delicious brown sugar streusel and a single whole pecan.
Ingredients
2 cups flour
2 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup granulated sugar
1/2 cup butter
1/4 cup milk
1/2 cup sour cream
1 tsp vanilla
1/2 cup white chocolate chips
1/2 cup chopped pecans
2 cups fresh pitted cherries, chopped
Brown Sugar Streusel
2 tbsp butter, melted
4 tbsp flour
2 tbsp sugar
2 tbsp brown sugar
1/2 tsp salt
Instructions
- In a large bowl, add flour, baking powder, and salt. Whisk the dry mixture until all the ingredients are incorporated.
- In a medium size bowl, mix eggs, sugar, butter, milk, and sour cream together.
- Mix dry ingredients into the wet mixture. Then gently fold in white chocolate chips, chopped pecans and chopped cherries.
- To make the streusel, combine butter, flour, sugar, brown sugar, and salt.
- Using an ice cream scoop or 1/4 measuring cup, scoop batter into a prepared muffin tin (you can grease the pan or add liners). Add streusel to the top of each muffin. Place half a pecan on top.
- Bake on 350ºF for 20-25 minutes. Remove the muffins from the oven and let them cool for 10 minutes.
- Enjoy with a hot cup of coffee or tea.
Notes
If you can’t find fresh cherries, you can use frozen. You may need to cook them for 5-10 minutes longer to because there will likely be more moisture in the batter.
