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A cherry almond muffin split in half on a plate, with more muffins on a wire rack next to it.
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Cherry Almond Muffins

These cherry almond muffins are packed with fresh sweet cherries and nutty crunchy almond. To give them that bakery-style domed top, I bake them in two different muffin tins, alternating cups. This allows them to rise more evenly with greater oven spring. If you don’t have two muffin tins or just want to bake them all at once, feel free to use one muffin pan and bake as directed. See my section above for how to still get them bakery-style with just one muffin pan.
Course Breakfast, Snack
Cuisine American
Keyword almond, cherry, muffin
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12
Calories 267kcal
Author Irvin

Equipment

  • 2 muffin pans

Ingredients

  • 2 cups pitted cherries halved
  • 1 teaspoon balsamic vinegar
  • 1 3/4 cup all-purpose flour 245 g
  • 1/2 cup almond flour 60 g
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup plain yogurt 250 g
  • 3/4 cup white sugar 150 g
  • 1/2 cup unsalted butter, melted 115 g or 1 stick
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 large eggs

Topping

  • 1/2 cup sliced almonds 50 g
  • 2 tablespoons turbinado sugar or white sugar

Instructions

  • Preheat the oven to 400°F.
    Place the pitted cherry halves in a bowl. Sprinkle balsamic vinegar over them and toss to coat. Set aside.
    Left image is pitted cherry halves in a bowl. Right image is balsamic vinegar being sprinkled over cherry halves.
  • Place the flour, almond flour, baking powder, baking soda and salt in a large bowl. Stir together with a balloon whisk until all the dry ingredients are evenly distributed.
    Left image is dry ingredients for muffin in a bowl with a whisk. Right image is dry ingredients whisked together until blended.
  • Place the yogurt, sugar, butter, vanilla, almond extract, and eggs in a different bowl. Beat together with a whisk until uniform in color.
    Left image is wet ingredients in a bowl. Right image is all the wet ingredient whisked together.
  • Make an indention or “well” in the middle of the dry ingredients and pour the wet ingredients into it. Fold and stir the ingredients together until the dry ingredients are mostly absorbed. Add the pitted cherries then continue to fold, until the cherries and almonds are uniformly distributed. Do not over mix. A few dry spots in the batter is ok.
    Left image is wet ingredients being poured into dry ingredients. Right image is spatula folding muffin ingredients together.
  • Spray alternating cups in two muffin tins with cooking oil. Or line alternating cups with cupcake liners.
    Divide the batter into the muffin pans. The batter will fill each muffin cup almost to the top.
    Use your fingers to break apart the sliced almonds. Sprinkle some sliced almonds and turbinado sugar on the top of each muffin. Place one pan in the oven, baking for 18 to 20 minutes, or until a toothpick inserted in the middle comes out clean (test a few spots in cases it hits a cherry). Repeat with the other muffin pan.
    Left image is a hand breaking apart some of the almond slices. Right image is a hand sprinkling almond slices and sugar on top of muffin batter in a pan.
  • Let the muffins rest in the pan for 5 minutes, then carefully remove them from the pan and place them on a wire cooling rack to cool completely.

Nutrition

Calories: 267kcal | Carbohydrates: 34.7g | Protein: 6.1g | Fat: 12g | Saturated Fat: 5.7g | Cholesterol: 68mg | Sodium: 264mg | Potassium: 253mg | Fiber: 1.6g | Sugar: 19g | Calcium: 103mg | Iron: 1mg