Cherry Almond Muffins

Course: Baking, Breakafst
Cuisine: American
Keyword: Baking
Author: Maria Jose Martin
Tasty and easy Cherry Almond Muffins with tender crumbs. Perfect for breakfast or as a snack.
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  • 1/2 cup Unsalted butter, softened
  • 1 cup Sugar
  • 2 large Eggs
  • 1 tsp Almond Extract I didnt use any
  • 2 cups Plain flour refer notes
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Milk
  • 2 cups Cherries pitted, coarsely chopped, and drained
  • 1 cup Slivered Almonds, lightly toasted I used Almond flakes
  • Sugar for topping the muffins


  • Preheat the oven to 375°F. Line with paper, or lightly grease a 12-well muffin pan.
  • Cream the butter and sugar until fluffy.
  • Beat in the eggs, one at a time. Add the almond extract.
  • Sift together the dry ingredients.
  • Add sifted flour to butter/sugar mixture alternately with milk.
  • Gently fold in almonds and cherries.
  • Spoon muffin batter the pan; cups will be quite full. Sprinkle each muffin with a little granulated sugar, and bake for 30 minutes, or until muffins test done.
  • Store at room temperature for 3 days, or freeze for up to a month.


I only made half the qty and got 6 muffins. Instead of using 1 cup Plain flour, I used 3/4 plain flour and 1/4 cup almond flour. 
The batter is medium thick consistency. 
Though I sprinkled the sugar on top before baking, it kinda dissolved. So I sprinkled some more sugar towards the end of baking. 
If you prefer a well browned muffin, bake only the top portion for the last 3-4 mins of baking. 
My muffins were ready in 25 - 27 mins.