Cherry Almond Muffins

These soft muffins with sweet cherries and a hint of almond flavor create a harmonious blend that's both indulgent and perfectly balanced. The natural sweetness of cherries pairs magnificently with the nutty undertones of almond, creating a flavor profile that's sophisticated yet comforting.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Cherry Almond Muffins, Summer Muffin Ideas, Cherry Muffins, Almond Muffins

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: muffins

Calories: 265kcal

Equipment

12-cup Muffin Tin
Mixing bowls
Whisk
Spatula

Ingredients

Dry Ingredients

2 cups all-purpose flour substitute with 1:1 gluten-free flour for dietary restrictions
2/3 cup granulated sugar can use coconut sugar for a more caramel-like flavor
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients

2 large eggs room temperature
1/2 cup unsalted butter melted and cooled
1/2 cup milk almond milk works beautifully as a dairy alternative
1 teaspoon vanilla extract
1 teaspoon almond extract the secret to these muffins' distinctive flavor

Add-Ins and Toppings

1 1/2 cups fresh cherries pitted and halved (frozen work too, just don't thaw)
1/2 cup sliced almonds plus extra for topping
2 tablespoons turbinado sugar for topping (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well. Measure all ingredients before starting.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, beat the eggs slightly, then add melted (but cooled) butter, milk, vanilla, and almond extract.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Stop when you still see a few streaks of flour.
Toss cherries with 1 tablespoon of flour, then gently fold in the cherries and sliced almonds into the batter.
Fill muffin cups about 3/4 full. Sprinkle with additional sliced almonds and turbinado sugar if desired.
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For even distribution of cherries, toss them with 1 tablespoon of flour before adding to the batter to prevent sinking.

Room temperature ingredients create a smoother batter and more uniform muffins.

Don't overmix the batter - this is the key to tender muffins!

These muffins freeze beautifully for up to 3 months. Simply wrap individually and store in freezer bags.

Nutrition

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