Cherry Muffins with Almond

Why You’ll Love This Recipe

These cherry muffins are the perfect balance of sweetness and texture. The cherries add a burst of fresh, fruity flavor, while the almonds provide a pleasant crunch and nutty aroma. The combination of the two ingredients elevates a simple muffin into a more sophisticated, yet comforting treat. The muffins are easy to make and great for meal prepping, and they stay fresh for a few days, making them a perfect grab-and-go option for busy mornings or a mid-day snack. Plus, they are versatile enough to be made with fresh, frozen, or even dried cherries, depending on availability.

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 cup almond meal (or ground almonds)

• 1/2 cup granulated sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon almond extract

• 1/2 cup unsalted butter, melted

• 1 large egg

• 1/2 cup milk (or almond milk for a dairy-free version)

• 1 cup fresh or frozen cherries, pitted and chopped

• 1/4 cup sliced almonds (for topping)

• Optional: 1 tablespoon honey or maple syrup (for added sweetness)

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

Directions

1. Preheat the oven and prepare the muffin tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.

2. Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, almond meal, sugar, baking powder, baking soda, and salt. Set aside.

3. Combine the wet ingredients: In a separate bowl, whisk together the melted butter, egg, milk, and almond extract until smooth and well combined.

4. Mix the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir with a spoon or spatula until just combined. Be careful not to overmix to keep the muffins tender.

5. Fold in the cherries: Gently fold in the chopped cherries, being cautious not to break them up too much. The batter should remain thick and chunky.

6. Fill the muffin tin: Divide the muffin batter evenly among the muffin cups, filling each about 3/4 of the way full. Sprinkle the sliced almonds on top of each muffin for added crunch and flavor.

7. Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. If the muffins are browning too quickly, cover the tin loosely with aluminum foil and continue baking until done.

8. Cool and serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Servings and Timing

This recipe makes about 12 muffins. The preparation time is around 10 minutes, with a baking time of 18-20 minutes, so you can have fresh muffins in about 30 minutes.

Variations

• Cherry Almond Streusel Muffins: Add a streusel topping made from a mixture of flour, butter, sugar, and more sliced almonds for an extra sweet, crunchy layer.

• Use different fruits: You can substitute the cherries with other fruits like blueberries, raspberries, or strawberries, or even a mix of berries.

• Make them vegan: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), use a plant-based milk (like almond milk), and replace the butter with coconut oil or a vegan butter substitute.

• Add spices: Try adding a pinch of cinnamon, nutmeg, or cardamom to the batter for a warm, spiced twist.

Storage/Reheating

Store leftover cherry almond muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to 5 days. To reheat, simply microwave for 10-15 seconds or warm them in the oven at 350°F (175°C) for 5-7 minutes.

FAQs

Can I use frozen cherries?

Yes, frozen cherries work perfectly in this recipe. Just make sure to thaw and drain them before chopping and adding them to the batter to prevent excess moisture in the muffins.

Can I make these muffins ahead of time?

Yes, you can prepare the muffin batter the night before, cover it, and refrigerate it overnight. The next morning, simply fill the muffin tin and bake as directed.

Can I use dried cherries instead of fresh?

Dried cherries can be used as a substitute for fresh cherries. Since dried cherries are usually sweeter, you may want to reduce the amount of sugar in the recipe slightly.

Can I substitute the almond extract?

If you don’t have almond extract, you can substitute it with vanilla extract. The flavor will be different but still delicious.

How do I keep the muffins from sticking to the pan?

To prevent the muffins from sticking, use paper muffin liners or grease the muffin tin with butter or non-stick spray before filling it with batter. You can also dust the tin lightly with flour.

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. For best results, choose a blend that includes xanthan gum to help with texture.

Can I add chocolate chips to the muffins?

Yes, feel free to fold in some chocolate chips for a more indulgent treat. Dark chocolate chips would complement the cherries and almonds beautifully.

How can I make these muffins sweeter?

If you prefer sweeter muffins, add more sugar or a tablespoon of honey or maple syrup to the batter. You can also drizzle honey on top after baking for added sweetness.

Conclusion

Cherry almond muffins are a delicious, easy-to-make treat that brings together the best of fresh fruit and nuts in a soft, flavorful muffin. The burst of cherries and the nutty crunch of almonds make each bite a satisfying experience, perfect for breakfast or as a snack. Whether you’re enjoying them fresh out of the oven or keeping them for a few days, these muffins are sure to be a hit. They’re simple to prepare, versatile, and full of flavor, making them a go-to recipe for any occasion.