Cherry Almond Muffins
These Cherry Almond Muffins are made with fresh, sweet cherries, a delicious, rich almond filling, sliced almonds that get lightly toasted in the oven and a dusting of powdered sugar. These muffins are soft, fluffy and only take a few minutes to mix together. These muffins make a great breakfast or brunch treat. They freeze well, so you can make them for your week ahead.
Here’s what you will love about these muffins
- These cherry almond muffins can be made in roughly 30 minutes. They take just a few minutes to mix together, then 20 minutes to bake. I love making them for our Sunday brunches. You can easily make them the morning of.
- These cherry almond muffins freeze well, so if you want to make them for your week ahead, go for it!
- The flavor of the sweet, ripe cherries and almond goes really well together. The sweet, slightly tart cherries complements the nutty flavor of the almonds. The pairing of cherries and almonds is common and is seen across many recipes. It’s one of my favorite flavor combo’s!
Frequently Asked Questions
How do I make my own muffin liners?
Cut 12 pieces of parchment paper that measure 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin liner in the muffin tin, once added.
Can I use gluten free flour?
Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend.
Here are some of my favorite muffin recipes
- Jumbo Blueberry Muffins
- Blueberry Streusel Muffins
- Banana Almond Croissant Muffins
- Almond Croissant Muffins
- Blueberry Almond Croissant Muffins
Let me know what you thought!
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Cherry Almond Muffins
- Total Time: 30 minutes
- Yield: 12 1x
Description
These Cherry Almond Muffins are made with fresh, sweet cherries, a delicious, rich almond filling, sliced almonds that get lightly toasted in the oven and a dusting of powdered sugar. These muffins are soft, fluffy and only take a few minutes to mix together. These muffins make a great breakfast or brunch treat. They freeze well, so you can make them for your week ahead.
Ingredients
Almond Croissant filling
- 4 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 cup almond flour
- 1 large egg
- 1 teaspoon almond extract
Muffins
- 1 large egg
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups cherries, seed removed and halved
Almond Topping
- Sliced almonds
After Baking
- Powdered sugar
Instructions
1. Preheat oven to 375F. Line a 12-count muffin tin with muffin liners. Alternatively, you can make your own. See note at bottom for how to make your own.
2. In the bowl of your stand mixer, fitted with the paddle attachment, or using a large mixing bowl and handheld mixer, add all ingredients for the Almond Croissant filling and mix until smooth and creamy.
3. In a large bowl, add melted butter, sugar, egg, Greek yogurt, milk, almond and vanilla extract. Whisk to combine. Add in the sifted flour, baking soda, baking powder and salt. Stir just until combined. Fold in the cherries.
4. Scoop the batter, filling the prepared muffin tins, halfway full. Using a spoon or very small cookie scoop, evenly divide the Almond Croissant filling on top of the muffin batter. Finally, evenly divide the remaining muffin batter over top of the Almond Croissant filling.
5. You can add a few halved cherries on top of the muffins if desired (this is more so for appearance). Top the muffins with a generous handful of sliced almonds.
6. Bake in oven 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool 5 minutes in muffin tin, then transfer to a wire cooling rack.
8. Once ready to serve, sprinkle the tops of the muffins with powdered sugar.
9. These muffins stay fresh covered at room temperature a few days, or in the refrigerator for up to 1 week. You may also freeze them for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
