Cherry Almond Muffins

Muffins are perfect little baked goodness in individual serving-size packages. These cherry almond muffins are overflowing with fruit and nuts that having just one can be a real a challenge.

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Editor’s note: This is an updated version of an article originally posted on February 2013.

Easy recipe for cherry almond muffins are light in textured, unlike regular muffins that are more dense. Loaded with chunks of cherries and crunchy almonds. Bake a batch for breakfast, snacking or teatime.

Cherry almond muffins are tender and cake-like. They are light textured rather that the typical dense type of muffin. I love all muffins but think this recipe is extra special both for their texture and their flavor.

Bake a batch of cherry almond muffins for breakfast, snacking or teatime. Their cake-like texture filled with chunks of cherry and toasted almonds make them a hit! Easy recipe that goes together fast.

Every year in the spring, I get excited when cherries start showing up at the market. I eat them by the bowlful, nibbling around the pit and then accumulating a pile of spit out pits. Every year I say I am getting a cherry pitter and every year I don’t. Well not any more.

Make short work of the tedious job of removing the pits from cherries with a cherry pitter. Perfect for eating and for using in recipes.

I ordered this snazzy cherry pitter and making cherry recipes is SO . MUCH . EASIER . Maybe you have a great way to cut out the cherry pit using a knife. I won’t tell you how long it has taken me in the past! Now, I’m so happy!

2 cups cherries, pitted in a jiffy and coarsely chopped.

Muffin recipe variations

Almond milk or whole milk

I have made cherry almond muffins a couple of different ways. This batch was made using almond milk rather than whole milk. I did not notice any difference in the taste or texture of the muffin with either the regular or almond milk even though the almond milk is lower in calories.

Butter or applesauce

I have made the recipe using all butter and I have made a batch substituting unsweetened applesauce for half of the butter. There is a slight difference but overall, I liked the muffins . You might notice that the exterior of the muffins made with applesauce are a little stickier that if using all butter. And of course, they are not quite as rich, but all-in-all, I think they are very good.

I haven’t yet tried making the muffins with both almond milk and unsweetened applesauce. It does reduce the calories and fat content so I might make a batch next time and update this post 🙂

Toasting the almonds

It only take a few minutes to toast the almonds but this extra step is worth it. The simple toasting step intensifies the nutty flavor of the almonds and makes them a little crispy.

Directions for toasting almonds in a pan

To toast in a pan:

Heat a heavy skillet or pan oven medium heat.
Add the nuts and stirring frequently, toast for 1 to 2 minutes or until they’re golden brown. You will know they are done when they give off a rich, toasty fragrance.
Remove the nuts from the pan and allow to cool.

Directions for toasting almonds in an oven

If you prefer, you can toast the almonds using a toaster oven or regular oven. Just watch them carefully, especially in the last few minutes because they can go from golden brown to burnt very quickly.

Preheat oven to 350°F
Spread almonds in a single layer on cookie sheet.
Bake for 3-4 minutes, checking and shaking or stirring every minute until desired color.
Remove from pan to cool.

Use the same technique for slivered almonds adding just add a couple of minutes, keeping a close eye on them.

Preparing the muffin batter

It is always best to bring the muffin ingredients to room temperature making the butter and sugar easier to cream together. Allow ingredients to sit on the counter for a least 30 minutes before proceeding.

Using a mixer, cream the butter and sugar together until fluffy.

Beat in the eggs, one at a time.

Combine dry ingredients stirring well with a wire whisk.

Add the dry ingredients to the butter/sugar mixture alternately with milk.

Stir in almond extract.

Add the almonds and cherries.

Gently fold into the batter.

Spoon muffin batter into 12 muffin cups (either greased or lined with paper liners). The cups will be quite full. Sprinkle each muffin with a little granulated sugar. Bake in a preheated 375 degree oven for 30 minutes, or until muffins test done.

Remove the muffins from the pan to a cooling rack.

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(Adapted from King Arthur Flour)

PRINT RECIPE

INGREDIENTS

1/2 cup (1 stick) butter
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
1/2 cup Almond or whole milk
2 tsp baking powder
1/2 tsp salt
2 cups cherries, pitted, coarsely chopped, (either fresh or frozen)
3/4 cup slivered or sliced almonds, lightly toasted
1 tsp almond extract
cinnamon sugar for sprinkling

DIRECTIONS

Cream butter and sugar until fluffy. Beat in eggs, one at a time.

Combine dry ingredients and add them to butter/sugar mixture alternately with milk. Stir in almond extract, then gently fold in almonds and cherries.

Spoon muffin batter into 12 muffin cups (either greased or lined with paper liners). Cups will be quite full. Sprinkle each muffin with a little granulated sugar. Bake in a preheated 375 degree oven for 30 minutes, or until muffins test done.

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