Almond Cherry Muffins Recipe

Introduction

These Almond Cherry Muffins are a delightful blend of tart cherries and nutty almonds, perfect for breakfast or a sweet snack. Moist and flavorful, they combine yogurt and almond extract for a tender crumb and a hint of fragrant richness.

Ingredients

• 2 cups (250 grams) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (100 grams) granulated or brown sugar
• 1 large egg, slightly beaten
• 1 cup (227 grams) yogurt
• 1/3 cup (80 ml) canola oil (or vegetable, safflower)
• 1/2 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups (300 grams/11 ounces) cherries, halved and pitted
• 1/2 cup slivered or sliced almonds (toasted preferred), plus extra for topping

Instructions

1. Step 1: Preheat your oven to 425℉ (220℃). Prepare a 12-cup muffin tin by greasing the cups or lining them with muffin liners.
2. Step 2: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the sugar until evenly combined.
3. Step 3: In a separate bowl, whisk the egg with yogurt, oil, vanilla extract, and almond extract. Pour this wet mixture into the dry ingredients and fold gently with a wooden spoon or rubber spatula just until combined. The batter should remain thick and a bit lumpy. Carefully fold in the cherries and almonds to avoid coloring the batter.
4. Step 4: Spoon the batter evenly into the muffin cups, filling each nearly to the top. Sprinkle additional sliced almonds over each muffin if desired.
5. Step 5: Bake at 425℉ (220℃) for 3 minutes, then lower the oven temperature to 375℉ (190℃). Continue baking for 12–17 minutes for standard muffins or 22–27 minutes for jumbo muffins. Use a toothpick inserted in the center to check doneness—it should come out clean. If the tops brown too quickly, cover loosely with foil. Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Toast the almonds before adding to the batter for a deeper nutty flavor and crunchy texture.
• For a dairy-free option, substitute the yogurt with a plant-based alternative like coconut or almond yogurt.
• Try using frozen cherries if fresh aren’t available; just make sure to thaw and drain them well to prevent excess moisture.
• Swapping half of the all-purpose flour for whole wheat flour can add a wholesome touch, but expect a slightly denser muffin.

Storage

Store these muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To keep them longer, freeze the muffins individually wrapped for up to 3 months. Reheat by warming in the oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries instead of fresh?

Yes, frozen cherries work well. Thaw them completely and drain excess juice before folding into the batter to avoid making it too wet.

How can I make these muffins gluten-free?

Replace the all-purpose flour with a gluten-free baking mix that measures cup-for-cup like regular flour. Make sure it contains xanthan gum or add 1/2 teaspoon for structure.

Almond Cherry Muffins Recipe

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★★★★★

4.7 from 64 reviews

Delight in these moist and flavorful Almond Cherry Muffins, featuring a tender crumb enriched with yogurt and oil, bursting with fresh cherries and a hint of almond extract. Perfect for breakfast or a sweet snack, these muffins offer a delightful balance of tart and nutty flavors topped with crunchy sliced almonds.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 standard muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250 grams) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (100 grams) granulated or brown sugar

Wet Ingredients

• 1 large egg, slightly beaten
• 1 cup (227 grams) yogurt
• 1/3 cup (80 ml) canola oil (or vegetable, safflower)
• 1/2 teaspoon vanilla extract
• 1 teaspoon almond extract

Add-ins

• 1 1/2 cups (300 grams/11 ounces) cherries, halved and pitted
• 1/2 cup slivered or sliced almonds (preferably toasted), plus extra sliced almonds to sprinkle on top

Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 425℉ (220℃). Grease 12 muffin cups or line them with muffin liners to prevent sticking.
2. Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Stir in the sugar until evenly combined.
3. Combine wet ingredients: In a separate medium bowl, whisk the slightly beaten egg with the yogurt, canola oil, vanilla extract, and almond extract until smooth.
4. Make the batter: Pour the wet ingredients into the dry ingredients and gently fold together with a wooden spoon or rubber spatula until just combined. The batter should be thick and lumpy; avoid overmixing to keep muffins tender. Carefully fold in the slivered almonds and cherries, trying not to crush the fruit to prevent staining the batter.
5. Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each almost to the top. Sprinkle additional sliced almonds on top for added crunch and visual appeal.
6. Bake muffins: Place the muffin pan in the preheated oven and bake for 3 minutes at 425℉ (220℃). Then reduce the oven heat to 375℉ (190℃) and bake for an additional 12 to 17 minutes for standard muffins or 22 to 27 minutes for jumbo-sized muffins. Muffins are done when a toothpick inserted into the center comes out clean. If muffins start browning too quickly, cover loosely with aluminum foil.
7. Cool: Let the muffins cool in the pan for 10 minutes before transferring them onto a wire rack to cool completely.

Notes

• Using fresh cherries is best, but frozen cherries that are thawed and drained can also be used.
• To toast almonds, spread them on a baking sheet and bake at 350℉ (175℃) for 5-7 minutes until golden and fragrant.
• Be careful not to overmix the batter to avoid dense muffins.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
• For a dairy-free version, substitute yogurt with a plant-based alternative.

Keywords: almond cherry muffins, cherry muffins, almond extract muffins, breakfast muffins, fruity muffins, nutty muffins