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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.

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

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk eggs, melted butter (or oil), milk, and almond extract.
  4. Pour wet ingredients into dry and mix gently until just combined—do not overmix.
  5. Fold in chopped cherries.
  6. Divide batter evenly among muffin cups, filling each about ¾ full.
  7. Top with sliced almonds and a sprinkle of coarse sugar if using.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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

Find it online: https://thefamilycooking.com/almond-cherry-muffins/