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Close-up of freshly baked cherry almond muffins in parchment liners, surrounded by fresh cherries.

Fresh Almond Cherry Muffins: A Cozy Morning Treat

Wake up to the delightful aroma of these tender muffins, studded with sweet fresh cherries and hints of almond. Perfect for a cozy morning or an afternoon pick-me-up.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup milk (any kind, whole milk preferred)
  • 1/4 cup vegetable oil or melted unsalted butter
  • 1 large egg room temperature, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
Mix-ins & Topping
  • 1 cup fresh cherries pitted and halved
  • 1/4 cup sliced almonds plus 2 tbsp for topping
  • 1 tbsp Demerara sugar optional, for topping

Equipment

  • 12-cup Muffin Tin
  • Paper liners or non-stick spray
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

Prepare Ahead
  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Make sure there are no lumps.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, whisk together the milk, vegetable oil (or melted butter), lightly beaten egg, vanilla extract, and almond extract until smooth.
Combine Wet and Dry
  1. Pour the wet ingredients into the dry ingredients. Using a spatula, stir gently until just combined. Be careful not to overmix; a few lumps are fine. Overmixing will result in tough muffins.
Fold in Mix-ins
  1. Gently fold in the pitted and halved fresh cherries and 1/4 cup of sliced almonds into the batter.
Fill Muffin Tin
  1. Divide the batter evenly among the 12 muffin cups. Each cup should be about two-thirds full.
Add Topping (Optional)
  1. Sprinkle the remaining 2 tablespoons of sliced almonds and the Demerara sugar (if using) over the tops of the muffins.
Bake Muffins
  1. Bake in the preheated oven at 400°F (200°C) for 5 minutes.
  2. Reduce the oven temperature to 375°F (190°C) and continue to bake for another 17-20 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
Cool and Serve
  1. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

For best results, use fresh, ripe cherries. If fresh cherries are out of season, you can use frozen pitted cherries, but do not thaw them first; add them directly to the batter. The initial high heat helps create a beautiful domed top on your muffins. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.