Cherry Muffins with Almonds

5 from 7 votes

These fluffy Cherry Muffins are perfectly paired with almonds for a sweet treat that is easy to make. Bakery-style muffins with cherries in every bite!

Prep Time20

Cook Time25

Total Time45

Course: Bread, Breakfast, Dessert

Cuisine: American, European

Servings: muffins

Calories: 246kcal

Author: Cyndy Ufkes

Equipment

Muffin tin

Ingredients

4 ounces butter, softened (8 Tablespoons)
1 cup sugar
1 Tablespoon almond extract
2 eggs
8 ounces Flour (2 cups)
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon cardamom (optional)
½ cup whole milk
2 cups cherries, fresh or frozen drained, pittted and roughly chopped
2 Tablespoons toasted slivered almonds
2 Tablespoons Demerara sugar or regular sugar (for tops of muffins)

Instructions

Preheat the oven to 375°F with the rack in the middle of the oven.
Lightly toast the almonds slivers in a dry skillet and set aside.
Lightly grease a 12-well muffin pan, or line with paper liners.
In a large bowl cream the butter and sugar until light and fluffy, about 3-5 minutes.
Beat in the almond extract and then the eggs, one at a time, until blended.
In a medium bowl whisk together the flour, baking powder, salt, and cardamom.
Add 1/3 of the flour mixture into the butter mixture with 1/3 of the milk, blend lightly and continue adding alternately until all flour and milk is combined.
Fold in the chopped cherries and blend by hand until combined.
Spoon the batter into the muffin tins until it reaches almost the top of the liner or tin. Sprinkle a little of the sugar and slivered almonds on the top of each muffin.
Bake for about 22-25 minutes or until muffins are springy when touched. Let cool in pan for about 5 minutes and then remove to a cooling rack to finish cooling

Notes

Muffins can be stored, sealed, at room temperature for about 3-4 days
If freezing: tightly sealed in a freezer-proof container or bag for up to 3 months. Thaw at room temperature.
Do not refrigerate muffins - this will dry them out quickly

Nutrition