Name: Almond Cherry Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup unsalted butter, melted (or neutral oil); 3/4 cup milk or buttermilk; 1 tsp almond extract; 1 1/4 cups chopped fresh or frozen cherries (or 3/4 cup dried cherries, rehydrated); 1/4 cup sliced almonds (for topping); Optional: coarse sugar for topping

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Why You’ll Love This Recipe

hese muffins are a wonderful way to showcase the classic pairing of cherries and almonds. The batter comes together quickly, and the result is a soft, tender crumb with juicy pockets of cherry and a lovely almond aroma. Whether you’re using fresh, frozen, or dried cherries, these muffins bake up beautifully every time. They freeze well and can be made in advance, making them perfect for busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Unsalted butter or neutral oil
Milk or buttermilk
Almond extract
Chopped fresh or frozen cherries (or dried cherries)
Sliced almonds (for topping)
Optional: coarse sugar for topping

Directions

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk together eggs, melted butter (or oil), milk, and almond extract.
Add the wet ingredients to the dry ingredients and mix gently until just combined—do not overmix.
Fold in the chopped cherries.
Divide the batter evenly among the muffin cups, filling about ¾ full.
Top each muffin with sliced almonds and a sprinkle of coarse sugar if desired.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 12 standard muffins. Prep time is 15 minutes, bake time is 18–22 minutes. Total time: approximately 35–40 minutes.

Variations

Vegan Option: Use plant-based milk, a flax egg (1 tbsp flaxseed + 3 tbsp water), and vegan butter or oil.
Gluten-Free: Use a 1:1 gluten-free flour blend suitable for baking.
Chocolate Cherry Muffins: Add dark chocolate chips for extra richness.
Coconut Twist: Add shredded coconut to the batter and top with coconut flakes.
Citrus Note: Add lemon or orange zest for a bright flavor boost.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To reheat, microwave individual muffins for 15–20 seconds. Muffins can also be frozen for up to 2 months—thaw at room temperature or warm in the oven before serving.

FAQs

Can I use dried cherries?

Yes, just chop them and soak briefly in warm water or juice to plump them up before adding.

Can I use almond flour?

Almond flour can replace up to ¼ of the all-purpose flour for extra almond flavor, but not as a full substitute.

Can I use canned cherries?

Yes, but drain and pat them dry thoroughly to prevent excess moisture.

Do I need to thaw frozen cherries?

No, just toss them in a bit of flour before folding into the batter to prevent bleeding.

Can I use almond milk?

Yes, almond milk works perfectly and enhances the almond flavor.

Why did my muffins turn out dense?

Overmixing the batter or using too much flour can lead to dense muffins. Mix gently and measure flour accurately.

Can I make mini muffins?

Yes, reduce the baking time to about 10–12 minutes for mini muffins.

Can I skip the almonds on top?

Absolutely. You can leave them off or replace them with streusel or coarse sugar.

Can I make these muffins ahead of time?

Yes, they’re great for meal prep and taste just as good the next day.

Are these muffins sweet?

They’re moderately sweet, with natural tartness from the cherries and aromatic depth from the almond extract.

Conclusion

Almond Cherry Muffins are a simple yet satisfying baked treat packed with flavor and texture. Whether you’re baking for a weekend breakfast, a quick snack, or a brunch gathering, these muffins are a crowd-pleaser. With juicy cherries, a hint of almond, and a tender crumb, they’re sure to become a staple in your muffin rotation.

Almond Cherry Muffins

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Almond Cherry Muffins are soft and fluffy muffins packed with juicy cherries and a hint of almond flavor. Perfect for breakfast, brunch, or snacking, these bakery-style muffins are easy to make and full of texture and taste.

Author: Laura
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk eggs, melted butter (or oil), milk, and almond extract.
Pour wet ingredients into dry and mix gently until just combined—do not overmix.
Fold in chopped cherries.
Divide batter evenly among muffin cups, filling each about ¾ full.
Top with sliced almonds and a sprinkle of coarse sugar if using.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter—this helps keep the muffins tender and fluffy.
Toss cherries in a little flour before folding in to prevent sinking and bleeding.
You can substitute almond milk for dairy milk to enhance the almond flavor.
Muffins can be frozen for up to 2 months; thaw and reheat before serving.

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 14g
Sodium: 160mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg